Qualidade nutricional e higienicossanitária da alimentação produzida em albergues públicos para pessoas em situação de rua do Estado do Rio Grande do Norte

Abstract

According to the Brazilian Federal Constitution, food, housing, and assistance to the people are part of social rights, and it is the State's duty to ensure compliance with these rights. Public shelters are spaces of reception and care that promote the provision of fundamental services to the homeless population, such as personal hygiene, food, and shelter. The present study aimed to evaluate the nutritional quality of the food purchased and the hygienic-sanitary conditions of the production process of meals in public community shelters for homeless people, in municipalities in the State of Rio Grande do Norte. Quantitative, descriptive, and observational field research was carried out in four public hostels located in three different municipalities in the State. The research presented two axes of investigation: the nutritional quality of food, by checking the excess of critical nutrients in purchased foods; and hygienic-sanitary quality, with verification of good handling practices through the application of a checklist based on current sanitary legislation. The results of the 4 units evaluated showed that, in relation to the excess of critical nutrients, of the total of 132 foodstuffs purchased in the units during the evaluated period, 11% corresponded to processed foods (AP) and 36% ultraprocessed foods (UPA). Of the total AP and AUP, 74.7% had at least one critical nutrient in excess. Sodium was the most prevalent excessive critical nutrient in the foods evaluated, being in excess in 48%, 53%, 39% and 29% of the foods AP and AUP purchased in units 1, 2, 3 and 4 respectively. The evaluation of the hygienicsanitary conditions of meal production showed that of the 4 units evaluated, 3 were classified as “poor” and 1 as “good”. Situations were observed that could pose a risk to users, such as the lack of temperature control during various stages of the meal production process. Given the results, it can be concluded that the production of meals in the public shelters evaluated is in unsatisfactory hygienic-sanitary conditions and that a large part of the food purchased to menus to be offered to users has an excess of critical nutrients. The data obtained highlights the need for more investments by public authorities and review of public food purchasing criteria to effectively promote Food and Nutritional Security for this population.