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There are many causes for hypertension, but among the modifiable factors, inadequate lifestyle is related to the higher prevalence of the disease. Therefore, the objective of this study was to evaluate the association between macro and micronutrient intake and blood pressure levels with the degree of food processing. Sixty-four adults from the rural area of Viçosa, Minas Gerais, Brazil were evaluated. Food consumption was assessed by a dietary recall using AVANUTRI Software, and the foods consumed were classified into three groups: in natura or minimally processed, processed and ultra-processed. Blood pressure was measured using an automatic inflation monitor. The data were analyzed in the Stata Software by means of the Student's T test. Most of the sample consisted of female adults (64.1%) and the mean systolic and diastolic blood pressure was 122.8 mmHg (±17.1) and 77.7 mmHg (±10.9), respectively. The group of in natura or minimally processed food was responsible for the largest contribution (85.2%) of the average caloric intake (1,793.1 kcal/ day), while the consumption of ultra-processed foods was only 7.7%. In addition, there was a higher intake of carbohydrate, lipid, cholesterol, polyunsaturated fat, vitamin E, potassium and sodium among individuals who consumed only in natura or minimally processed foods. Individuals who did not consume ultra-processed foods had higher intakes of vitamin E and sodium. It was concluded that there was an association between the degree of food processing and nutrient intake, however, no association was found among blood pressure levels.

O objetivo dessa pesquisa foi avaliar a qualidade do almoço de uma Unidade de Alimentação e Nutrição (UAN) segundo as recomendações do Programa de Alimentação do Trabalhador (PAT) e o Índice de Qualidade da Refeição. Foi realizado um estudo transversal em uma UAN de uma empresa privada, cadastrada no PAT e com supervisão de um nutricionista. A coleta de dados ocorreu em três dias não consecutivos, para todas as preparações servidas no almoço. A avaliação do percentual de adequação de energia, sódio, macronutrientes, NDPcal% e fibras excederam as recomendações estabelecidas pelo PAT, enquanto que para o carboidrato o almoço forneceu quantidades abaixo da recomendação. Para o Índice de Qualidade da Refeição, a média encontrada foi de 56,53 pontos e a classificação da refeição foi de que precisa de melhorias. O almoço oferecido pela UAN não estava adequado de acordo com os parâmetros do PAT e o Índice de Qualidade da Refeição. A alimentação oferecida pela empresa avaliada estava inadequada nutricionalmente e, assim, torna-se necessária a inclusão de ações de correções no planejamento do cardápio bem como de medidas educativas de intervenção alimentar.Palavras-chave: alimentação coletiva, Dietética, trabalhadores. Quality of lunch of workers according to the worker's food program and the Meal Quality IndexThis objective of this research was assessed the quality of the lunch offered in the Food and Nutrition Units in accordance with the recommendations of the Worker's Food Program (WFP) of the Meal Quality Index. Crosssectional study in Nutrition and Food Service to a private, registered in the WFP which is supervised by a nutritionist. The data's collection occurred in three non-consecutive days, for all preparations served at lunch. The results showed that the consumption of energy, sodium, macronutrients, NDPcal% and fibers by individuals studied exceeded the recommendations established by WFP, while for carbohydrate lunch provided quantities below the recommendation. For the Meal Quality Index, the average found was 56.53 points and the classification of the meal was that needs improvement. The lunch offered by the Food and Nutrition Units was not appropriate according to the parameters of the Worker's Food Program and the Meal Quality Index. The feeding offered by

ABSATRCT In Brazil, there are no data on the iodine content of foods, making it difficult for the population to assess their consumption of iodine. Such information is necessary for public policies aimed at establishing nutritional goals. The objective this article is to construct a table of the iodine content of foods. For the construction of the table, databases from 14 countries were used. The foods used were those listed in the 2008-2009 Household Budget Survey, except those containing added salt, and the doubts about whether or not the food was submitted to any kind of preparation. The compilation of international databases of iodine content resulted in 266 foods, which were grouped into 15 groups. Iodine was also quantified by food group and iodized salt. Data were presented as median, minimum, and maximum. A broad variation in the iodine content of foods was found between countries and inter- and intra-food groups. Those with the highest content were fish and seafood, and dairy products. Regarding salt iodization, these countries followed the recommendation of the World Health Organization, except for Spain, Norway and Turkey. The Food Iodine Content Table can be a useful tool for assessing iodine intake, being important in research on nutritional status, food guidance, and public health programs.

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