Em decorrência das intensas mudanças nas últimas décadas, notadamente no estilo de vida da população, ocorreu o aumento significativo da alimentação fora do domicílio. Alguns fatores influenciaram este fato, como ampliação dos serviços dos restaurantes (fast food, self service, "prato feito"), proporção da despesa destinada à alimentação, envolvimento com programa de alimentação institucional, como é o caso do programa de alimentação do trabalhador, alimentação escolar, crescimento do segmento de serviços de alimentação, entre outros. O objetivo desta revisão é discutir os condicionantes do crescimento da alimentação fora do domicílio.Palavras-chave: serviço de alimentação, segurança alimentar e segurança nutricional. GROWTH OF FEEDING AWAY FROMDue to the many changes happening in the last decades, notably in lifestyle, a significant increase in food consumption away from the domicile has occurred. Some factors appear to have influenced such a fact, like food services (fast food, self-service restaurants), portion of the family budget allotted to meals by the population, institutional food programs (worker's food program, school meals, among others) and an expanding food service network. This review is aimed at discussing the increasing frequency with which meals are taken away from home and its conditionants.

Practices adopted by consumers in the purchase and use of egg in the feeding The infection caused by Salmonella is the main cause of diarrhea in Brazil and the contaminated food prepared with eggs are associated with this occurrence. To evaluate practices adopted by consumers concerning purchase, storage and handling of eggs and to relate the preparation of eggs consumed with the risk of salmonellosis and to verify the perception of the studied population regarding health problems caused by the consumption of raw or undercooked eggs, a survey was conducted from March to June 2009, by filling out questionnaires for sample in a city of São Paulo state (n = 664) composed by parents of students of public and private preschools. The Good Practice Weighted Index (IGPw) was created and calculated pondering the answers by adjustment. The average of monthly consumption of eggs per capita found was 4.55. From the total participants, 77% stated that their eggs came from regular supermarkets, 81% reported that they were out of refrigeration at the points of sale. There was a 2.41 times higher probability of the commercialized eggs being under proper refrigeration when sold by local merchants. The expire date criteria was more relevant (69.4% of quotations) for the decision of purchase, 79,5% didn't use cracked or broken eggs, 65,1% of costumers store their eggs in the refrigerator's door and 43,5% didn't clean them before use. IGPw was considered average to 59,8% and appropriate for 6,5% of survey participants and it was related positively to the purchase requirement level used by the consumer. The preparations what offer risky identified were fried egg with runny yolk (44.5% of quotation), followed by souffles, mousses and cakes with topping prepared with raw eggs (20.8%). From the population studied, 61.3% stated already have referenced some symptoms of gastrointestinal disease related with the consumption of food. Still, 27.3% related the risk of contamination and hygienic conditions during food preparation. These participants consumed less inadequate preparations with eggs than those who didn't have that perception. Adequate practices must be adopted during the purchase, storage and handling of eggs at home in order to decrease the risk of infection by Salmonella and is necessary educational programs in order to ensure that good and safe practices will be adopted by population.