Resumo

OROZCO-SOTO, Diana M.  e  TRONCOSO-PIEDRAHITA, Lilliana M.. The effect of a balanced menu on company food-service users. Rev. salud pública [online]. 2011, vol.13, n.4, pp.620-632. ISSN 0124-0064.

Objetive Analyzing the effect of a nutritionally-balanced menu served to Medellín public company employees (Guadalupe, Guatapé-Playas and La Sierra) on their body-mass index (BMI), percentage of body fat and serum lipid levels following a four-month intervention between December 2009 and March 2010. Methods This involved a quasi-experimental intervention regarding the food supplied to 129 volunteer employees in terms of quantity and quality; variation in variables was evaluated before and after the intervention. Results Serum lipid levels became significantly reduced following the intervention, (p<0.001), specifically total cholesterol (13.3 ± 36.4 mg/dl; -214-68 95 % CI) and triglycerides (-81.2 ± 138.1 mg/dl; -757-81 95 % CI). The BMI was down by 0.13 ± 0.76 units (-0.3- 0.01 95 % CI) and % body fat varied by -0.31 ± 2.19 % (-0.69-0.07 95 %Ci) despite these being statistically non-significant reductions (BMI: p=0.63; % fat: p=0.11); however, they were biologically plausible because of their relationship to reduced health hazards. Discussion Canteens are places where effective nutritional interventions can be made to promote their users' health and nutrition without representing service production complications.

Palavras-chave : Food service; menu planning; dyslipidaemia; body mass index.

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