Índice de qualidade da refeição de empresas cadastradas no programa de alimentação do trabalhador na cidade de São Paulo

Bandoni, Daniel Henrique

doi:10.11606/d.6.2006.tde-20102006-150237

Cited by 2 publications

(7 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The removal of other components showed no impact on the Cronbach alpha value, in which only the cholesterol component showed increased greater than 0.01 (0.3300). The Cronbach alpha value was calculated for the fi ve components proposed by Bandoni (2006)8 by showing value increased, that is, 0.4427. However, this fi nding did not reach reliability of 0.70, which would indicate instrument reliability.…”

Section: Resultsmentioning

confidence: 99%

“…The option for using the MQI-5 components was based on the impact of the removal of components on the Cronbach alpha value, which showed the impossibility for removing the components corresponding to fruits and vegetables and the variety components of the menu, both cited in the MQI-5 components, proposed by Bandoni (2006) (8). The Mc Nemar Chi-square test revealed no statistically signifi cant difference between proposals with 5 and 10 components.…”

Section: Discussionmentioning

confidence: 99%

“…Roseane Sampaio Moreira Barbosa (1) Haydée Serrão Lanzillotti (2) Patricia Henriques (1) In 2006, the Meals Quality Index (MQI) (8) was developed based on the Revised Diet Quality Index (IQD-R) (9), from Healthy Food Index (10) and in the Food and Healthy Eating Index Adjusted for Brazilian Population (11). The MQI is a simple and reliable measure to assess the quality of the meals to workers.…”

Section: Estudio De Reproductibilidad Del íNdice De Calidad De Comidamentioning

confidence: 99%

“…The MQI is a simple and reliable measure to assess the quality of the meals to workers. The MQI was initially determined with ten components, but after statistical analysis, it was reduced to fi ve components that received a score ranging from zero to 20 points each, namely: adequate supply of vegetables and fruits, carbohydrates, total fat, saturated fat, and menu variety (8).…”

Section: Estudio De Reproductibilidad Del íNdice De Calidad De Comidamentioning

confidence: 99%

See 3 more Smart Citations

Reproducibility study of the meal quality index

Barbosa¹,

Lanzillotti²,

Henriques³

2014

Rev. chil. nutr.

View full text Add to dashboard Cite

Objective: The aims of this study were to replicate the Meals Quality Index (MQI) and to analyze the reproducibility of two indices (MQI-5 and MQI-10) to measure the quality of meals offered at a University Restaurant. Method: The food supply was assessed by direct observation of the portioning of preparations distributed to students. Meal quality was determined using two MQI procedures, MQI-5 and MQI-10. It was decided by Cronbach alpha to check the internal consistency and reliability of MQI for university students. Results: The Cronbach alpha results were 0.41872 and 0.4427, respectively for ten and fi ve components. Comparing the amounts of nutritional components in the MQI (10 and 5 components), it was found that carbohydrate was higher for MQI-10 and total fat and saturated fat for MQI-5. Conclusion: The Cronbach alpha value cannot to be credited in this study of replication due to the small sample size. Regarding reproducibility, when the total score between methods (MQI-5 and MQI-10) was compared, no similarity between results was found, although methodologies were applied to individuals in the same group (university students).

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Estudio De Reproductibilidad Del íNdice De Calidad De Comidamentioning

confidence: 99%

Section: Estudio De Reproductibilidad Del íNdice De Calidad De Comidamentioning

confidence: 99%

See 2 more Smart Citations

Reproducibility study of the meal quality index

Barbosa¹,

Lanzillotti²,

Henriques³

2014

Rev. chil. nutr.

View full text Add to dashboard Cite

show abstract

“…Utilizou-se o teste do Alfa de Cronbach, teste utilizado para avaliar a consistência interna do indicador 11 .…”

Section: é T O D O Sunclassified

A qualidade das refeições de empresas cadastradas no Programa de Alimentação do Trabalhador na cidade de São Paulo

Bandoni

Jaime

2008

Rev. Nutr.

Self Cite

View full text Add to dashboard Cite

OBJETIVO: Avaliar a qualidade global das refeições oferecidas por Unidades de Alimentação e Nutrição de empresas beneficiárias do Programa de Alimentação do Trabalhador, na cidade de São Paulo. MÉTODOS: Estudo transversal realizado com 72 empresas cadastradas no programa. Foram coletadas informações de três dias consecutivos das refeições oferecidas no almoço, no jantar e na ceia. A qualidade das refeições oferecidas foi avalia pelo Índice de Qualidade da Refeição, e sua análise foi feita de forma estratificada segundo o perfil da empresa obtido pela análise de cluster. RESULTADOS: A média do Índice de Qualidade da Refeição para as grandes refeições foi de 66,25. Foram obtidos dois grupos de empresas na análise de cluster. As empresas do primeiro, composto em sua maioria por empresas do setor de comércio de micro e pequeno porte, cadastradas na modalidade de autogestão e sem supervisão de nutricionista, obtiveram pior qualidade da refeição (Índice=56,23). As empresas do segundo cluster, constituído principalmente por empresas de médio e grande porte do setor industrial, com gestão terceirizada e supervisão de nutricionista, obtiveram pontuação média do Índice de 82,95. CONCLUSÃO: As refeições oferecidas pelas empresas participantes do Programa de Alimentação do Trabalhador não estavam adequadas, segundo o Índice de Qualidade da Refeição. As empresas de menor porte e estrutura tiveram refeições de pior qualidade quando comparadas com as demais, demonstrando que empresas deste perfil são prioritárias para intervenções dentro do Programa de Alimentação do Trabalhador.

show abstract

Índice de qualidade da refeição de empresas cadastradas no programa de alimentação do trabalhador na cidade de São Paulo

Cited by 2 publications

References 2 publications

Reproducibility study of the meal quality index

Reproducibility study of the meal quality index

A qualidade das refeições de empresas cadastradas no Programa de Alimentação do Trabalhador na cidade de São Paulo

Contact Info

Product

Resources

About