Nutrition quality assessment on industrial enterprises with various service types

Abstract

Dietary intake (2 week menu) was evaluated on 4 metallurgic enterprises, with assessment of eating habits and anthropometry in 370 workers, using automated informational system “Calculation system for catering”. The eating habits were assessed through the authors’ questionnaire. According to the study results, the canteens which are units within industrial enterprises are socially oriented, demonstrate higher motivation in service quality, service schedule more corresponding to diet scheme of various shift workers, more variability of dishes, if compared to the canteens working on outsourcing agreements. The canteens working on outsourcing agreements are interested more in profits — that causes more disturbances, lower food quality and discontentment from the workers. Control over the menu formation on the enterprises is poor. Complex meals for therapeutic prophylactic diet, formed without consideration of nutritive value, appeared to have low protein and high fat contents.