Avaliação nutricional de colaboradores de um hotel convention Curitiba/ PR

In a Food and Nutrition Unit (UAN), the menu offered must prioritize the health of its users by producing nutritionally balanced meals, helping to develop healthy eating habits. Objective: Perform nutritional assessment of employees of a Hotel Convention in Curitiba / PR who have their meals on site. Methods: The mentioned UAN provides a total self-service distribution system and the participants answered a questionnaire about lunch food consumption, self-perceived weight gain after starting work at the Hotel and about eating habits, such as repeating the meal. During 7 consecutive days, the menu was analyzed quantitatively to compare with the caloric recommendation recommended by the Worker's Food Program (PAT). Finally, anthropometric data were collected: weight and waist circumference. To calculate the Body Mass Index (BMI), we used these data and the height mentioned by the employee. This research was approved by the Research Ethics Committee of the Centro Universitário Autônomo do Brasil. Results: 50 employees were evaluated, 56% of whom were female, with an average age of 38 years and 34% had worked on the site for more than ten years. Through the questionnaire, it was observed that 70% of the interviewees reported weight gain of 5 to 10 kg after joining the company, 58% consumed the sweets offered at lunch and 17% answered that they have the habit of serving more than one the same meal. Analyzing the composition of the menu, the caloric value was in accordance with the recommendations recommended by the PAT of up to 1,200 Kcal at lunch. However, it must be taken into account that the distribution system is total self-service, placing autonomy in the quantity of the portions placed on your plates. In addition, UAN is located in a Convention Hotel, where it also hosts gastronomic events. The clean leftovers from these events are destined to the employees' cafeteria that has access to high energy density preparations, such as: pizza, sandwich and a wide variety of desserts. During the survey, it was observed that employees eat their meals and, after that, clean leftovers from the events. Assessing BMI, it was found that 54% of participants were overweight and 16% grade I obesity. Already the waist circumference values were above that recommended by the World Health Organization in 82% of the women evaluated. Conclusion: In view of the results observed, it is concluded that actions in food and nutrition education for employees are necessary and can be carried out by the nutritionist in charge of the referred UAN. It is also important to plan the destination of food not consumed in the events of this Hotel in a more responsible way in order to protect the health of its employees. Brazilian Journal of Development Braz. J. of Develop., Curitiba, v. 6, n.6, p.34418-34430 jun. 2020. ISSN 2525-8761 34420