Nutritional composition of bread and comparison with the legislation of nutritional labeling

Authors

  • Jéssica Schellin Tavares Universidade Federal de Pelotas (UFPel), Pelotas, RS Author
  • Mayara da Cunha Mendes Universidade Federal de Pelotas (UFPel), Pelotas, RS Author
  • Santiago Rullmann Passos Universidade Federal de Pelotas (UFPel), Pelotas, RS Author
  • Andressa de Assis Lourenço Universidade Federal de Pelotas (UFPel), Pelotas, RS Author
  • Bruna dos Anjos Pederzoli Universidade Federal de Pelotas (UFPel), Pelotas, RS Author
  • Chaiane Goulart Soares Universidade Federal de Pelotas (UFPel), Pelotas, RS Author
  • Fabiana Torma Botelho Universidade Federal de Pelotas (UFPel), Pelotas, RS Author

DOI:

https://doi.org/10.22239/2317-269X.00797

Keywords:

Nutrients, Nutritional Information, Food for Children, Sanitary Surveillance

Abstract

This study aimed to analyze the nutritional composition of bisnaguinha, a type of bread for the children’s segment, and to compare the results with the nutritional information on the label and with current legislation. Six brands of breads were analyzed in relation to protein, fat, fiber, carbohydrates, moisture, ash, sodium and calories, following the methods of Adolfo Lutz and the Association of Official Analytical Chemists. The results were compared with the values in the nutritional labeling of packages and the tolerance of 20% recommended by the Brazilian Resolution number 360 of the National Health Supervision Agency, classifying the breads in agreement or not with the law. Of the six brands of bisnaguinha analyzed, all were in disagreement with the current legislation, because they presented nutrients that were not in compliance with the 20% established by the legislation.

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Author Biographies

  • Jéssica Schellin Tavares, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    Graduando(a) em Nutrição. Faculdade de Nutrição.
  • Mayara da Cunha Mendes, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    Graduando(a) em Tecnologia em Gastronomia. Faculdade de Nutrição. Universidade Federal de Pelotas
  • Santiago Rullmann Passos, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    1. Graduando(a) em Nutrição. Faculdade de Nutrição. Universidade Federal de Pelotas/UFPel.
  • Andressa de Assis Lourenço, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    1. Graduando(a) em Nutrição. Faculdade de Nutrição. Universidade Federal de Pelotas/UFPel.
  • Bruna dos Anjos Pederzoli, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    1. Nutricionista pela Faculdade de Nutrição. Universidade Federal de Pelotas/UFPel.
  • Chaiane Goulart Soares, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    1. Nutricionista pela Faculdade de Nutrição. Universidade Federal de Pelotas/UFPel.
  • Fabiana Torma Botelho, Universidade Federal de Pelotas (UFPel), Pelotas, RS
    Professora dos Cursos de Nutrição e Gastronomia da Faculdade de Nutrição da Universidade Federal de Pelotas - RS. Graduada em Nutrição pela UFPel, Mestre em Ciência dos Alimentos pela UFSC e Doutora em Ciência e Tecnologia Agroindustrial da UFPel.

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Published

2017-03-07

Issue

Vol. 5 No. 1 (2017): February

Section

Articles

License

Copyright (c) 2017 Health Surveillance under Debate: Society, Science & Technology (Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnología) – “Visa em Debate”

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How to Cite

Nutritional composition of bread and comparison with the legislation of nutritional labeling. (2017). Health Surveillance under Debate: Society, Science & Technology , 5(1), 45-51. https://doi.org/10.22239/2317-269X.00797