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Anthropometric Profile and Adequacy of Nutrients in Meals Served at a University Restaurant: A Case Study

This study determined the anthropometric profile and adequacy of nutrients in meals served to students at a university restaurant (UR). Anthropometric measures were assessed and body mass index (BMI) was calculated. Food offered was evaluated by direct observation of servings distributed to students. A total of 151 students participated in the study, in which 72.2% presented adequate BMI and 19.2% were overweight. The composition of meals in relation to total energy, carbohydrates, and total fat is in line with nutritional parameters recommended by World Health Organization—WHO/FAO (2003). The offer of fruits and vegetables are below the WHO recommendation. Proteins, cholesterol, and sodium are above recommended levels. The nutritional status of students should be frequently monitored and the meals offered to students should be planned to prevent diet-related diseases.