The importance of a registered dietitian in restaurantsa pilot study in Valencia (Spain)
- González Osnaya, Liliana
- Soriano del Castillo, José Miguel
- Moltó, J. C.
- Mañes Vinuesa, Jordi
ISSN: 2173-1292
Year of publication: 2011
Volume: 15
Issue: 4
Pages: 171-176
Type: Article
More publications in: Revista española de nutrición humana y dietética
Abstract
University students have the option to purchase their meals at university restaurants; in general, food eaten away from home has high contents of saturated fat and energy. The aim of this work was to perform a pilot study of the nutritional adequacy of meals served at two university restaurants from Valencia. Energy, macronutrient and micronutrient contents were calculated and compared against the Spanish Recommended Dietary Intake (SRDI). Daily menus provided a high amount of energy; lunch from restaurant 1 provides 60 and 78% of the energetic SRDI for male and female, respectively. In restaurant 2 these values are 49.5 and 64.6%, respectively. Menus from one university restaurant are planned by a registered dietitian, and provide an amount of protein, energy and cholesterol closer to the SRDI. University restaurants may be useful to longterm successful dietary behavior changes by developing healthy menus, providing nutritional education and adequate dietary intakes with the help of the registered dietitian.