Chemical characterization of diets consumed in the COSEAS restaurant, by neutron activation analysis

This study presents the results of chemical characterization of meals (lunch) offered by COSEAS/USP-SP restaurant, during 5 non consecutive days. These meals were collected in triplicate, in the same way they are offered to the users, being freeze-dried and prepared for chemical analysis. In the total, 15 samples were collected. The proximate composition was determined by using the standard methodologies according to AOAC (1995). The contents of some micronutrients (Ca, Fe, K, Na, Se and Zn) were determined by instrumental neutron activation analysis. The methodology validation was performed by certified reference materials analyses: Oyster Tissue (NIST SRM 1566b), Orchard Leaves (NIST SRM 1541) and Peach Leaves (NIST SRM 1547). >From concentration results the daily intake of each micronutrient was calculated considering this meal as 40% of the total daily intake and the values were compared to the new dietary recommendations of micronutrients (Dietary Reference Intakes-DRIs, Institute of Medicine, USA), for the women in the life stage from 19 to 30 years. Comparing the average values found with the recommended values, it was verified that macronutrients and Fe, Se and Zn micronutrients reached the values set by new DRIs. For Ca and K the daily intake was inadequate and Na, exceeded the recommended value. (author)