Análise dos aspectos nutricionais e sustentáveis de cardápios oferecidos em um restaurante universitário

Abstract

Adequate and healthy nutrition derives from a socially and environmentally sustainable food system. In this context, this study aims to analyze the nutritional and sustainability aspects of menus offered at the University Restaurant (RU) of the Federal University of Rio Grande do Norte (UFRN). Lunch menus were analyzed over a period of one month, based on preparation data sheets and data provided by the restaurant itself. The nutritional assessment included analysis of macronutrients (carbohydrates, proteins, lipids, and fiber) and micronutrients (calcium, iron, sodium, vitamins A and C) based on food composition tables, and the water footprint (WF) was estimated from secondary data, based on scientific literature. The results showed that the omnivorous menu was high in calories, fat, and sodium. Its water footprint was 3,329 liters, a significantly higher value compared to the 2,432 liters of the vegetarian menu. The vegetarian menu, in turn, had lower calorie, protein, and lipid values, but higher carbohydrate values compared to the omnivorous menu. Additionally, regarding the nutritional adequacy of macronutrients, the vegetarian option demonstrated better compliance with the nutritional needs of customers when compared to the omnivorous option. These findings reinforce the importance of simultaneously considering nutritional quality and environmental impact when developing menus in Food and Nutrition Units, promoting more balanced and sustainable food choices, in line with Sustainable Development Goal 12 (SDG 12), which advocates responsible consumption and production.