| Summary: | The aim of this study was to evaluate the nutritional adequacy at the lunch served at an university Food Unit, based on the average per capita consumption related to habitual customer requirements. For this purpose weighing of all foods served was performed. The average weight of meals component was converted into energy and macronutrients using the Portuguese Food Composition Table, and compared to energy and nutritional diary recommendations for a reference individual. It was found that the average energy provided for lunch was 713 Kcal (28,5% of total daily energy - TDE) and the percentage of carbohydrate, protein and fat supplied were respectively 31,5%, 28% and 40,5% of TDE. We may conclude that meal served was nutritionally inadequate, since it was hiperproteic, hiperlipidic and poor in carbohydrates. The inadequacy of per capita amounts suggests the need of nutritional intervention strategies in a short time. Keywords: nutritional adequacy, Food Unit, per capita
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