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Los comedores industriales ofrecen servicio de alimentacion a empleados en jornada laboral para aumentar tiempo de produccion, la cual esta influenciada por la energia obtenida de una correcta alimentacion, si esta es inadecuada aumenta la vulnerabilidad a enfermedades, afectando la salud y desempeno laboral. Se evaluaron nutrimentalmente los menus diarios de un comedor industrial de la Region Veracruz-Boca del Rio utilizando el Sistema Mexicano de Alimentos Equivalentes (SMAE) asi mismo, de los datos obtenidos, se realizo una propuesta de menus que cumplieran con los requerimientos diarios de calorias y nutrimentos. El 90% de los menus eran hipercaloricos, altos en hidratos de carbono, colesterol, moderados en proteinas y bajos en micronutrimentos y fibra. Despues del analisis hecho, se propuso integrar a un nutriologo para orientar al comensal y capacitar a manipuladores de alimentos y asibrindar una adecuada alimentacion a los trabajadores durante su jornada laboral. Nutrimental evaluation of daily menus for industrial  dining room in the Veracruz-Boca del Rio The industrial dining room offer food service to employees during working hours to increase production time, which is influenced by the energy obtained from a correct diet, if it is inadequate, it increases the vulnerability to diseases affecting health and work performance. The daily menus of an industrial dining room in the Veracruz-Boca del Rio were nutritionally evaluated using the Mexican Equivalent Food System (SMAE), and from the data obtained, a menu proposal was made that met the daily calorie requirements. and nutrients. The 90% of the menus were hypercaloric, high in carbohydrates, cholesterol, moderate in protein and low in micronutrients and fiber. After the analysis that was carried out, it is proposed to make changes by integrating a nutritionist to guide the diner and train food handlers to provide adequate nutrition to workers during their working hours.  Keywords: industrial dining room; nutrition; adult; employees; recommendations.

Evaluación nutrimental de menús diarios para un comedor industrial de la región de Veracruz–Boca del Río.