CALORIC NUTRITIOUS EVALUATION OF THE MENU S SERVED TO THE UNIVERSITY COMMUNITY AT THE UNIVERSIDAD-NACIONAL-DE-SAN-LUIS, REPUBLIC ARGENTINA

We have analysed the meals for lunch and dinner at the University cafe teria, during one Winter week (June through September); in this season the menus are repeated every week round. A percentage analysis (humid ity, ashes, lipids, protein, raw fiber, and nitrogen-free extract) was carried out on the sample, which were apropiately processed, thus all owing us to know the nutrientes amount and caloric value of each meal. When examining both the formulas ingredients and the technique applie d to the preparation of the meals, it was found that they have the bes t cooking quality, and also that their amount is sufficient (see table s). As to the meals nutrients, the results allow us to conclude that t he diets are hypercaloric as well as hypoproteic, with a preponderance of proteins of animal origen.