Background/Objectives: Studies have shown a high prevalence of anemia and vitamin D insufficiency in older adults, and the literature suggests a relationship between these two conditions, as vitamin D insufficiency may impair erythrocyte synthesis. Food insecurity refers to the lack of regular access to sufficient and nutritious food, which can directly affect health by worsening conditions such as anemia and vitamin D insufficiency. This study evaluated the association between vitamin D insufficiency and anemia in older adults. Methods: We conducted a cross-sectional study with 430 individuals aged 60 and older, using personal interviews and blood tests for data collection. Anemia was identified with serum hemoglobin levels of <12 g/dL for women and <13 g/dL for men, while vitamin D insufficiency was defined as serum levels <30 ng/mL. We used multiple logistic regression to analyze associations through Stata version 17.0 software. Results: The prevalence of anemia was identified in 14.7% of the sample, and vitamin D insufficiency was observed in 63.5%. We found an association between vitamin D insufficiency and anemia (OR = 2.4; 95% CI = 1.2–4.7). In the final model, factors such as male sex (OR = 2.7; 95% CI = 1.5–4.9) and polypharmacy use (OR = 2.0; 95% CI = 1.0–3.9) were also associated, regardless of age group, food insecurity, and multimorbidity. Conclusions: Vitamin D insufficiency increased the likelihood of anemia among the older adults evaluated, suggesting that prevention and treatment strategies for anemia should consider vitamin D serum levels.

Offering vegetarian preparations is a trend in food services today, being an alternative for those who do not wish to consume meat-based preparations. The objective was to evaluate the quality of vegetarian preparations offered in a University Restaurant in the South of Minas Gerais before and during the pandemic. A qualitative and quantitative analysis of the vegetarian preparations offered on the menus was carried out using the Qualitative Assessment of Menu Preparations (AQPC) method and the use of the Dietbox program, respectively. The qualitative nutritional and sensory evaluation revealed the absence of color monotony and repetition of preparations, as well as a low presence of fried foods. In the quantitative nutritional assessment of the twenty-six preparations listed on the menu, a large variation in the content of proteins and some micronutrients was identified, indicating the need for better planning to choose vegetarian preparations to compose the menu. Thus, the quality of the menu, in terms of vegetarian preparations, can be improved to more effectively meet the needs of the public served. A oferta de preparações vegetarianas é uma tendência nos serviços de alimentação atualmente, sendo uma alternativa para aqueles que não desejam consumir preparações de base cárnea. Este trabalho teve como objetivo avaliar a qualidade de preparações vegetarianas oferecidas em um Restaurante Universitário do Sul de Minas Gerais antes e durante a pandemia. Para isso, realizou-se a análise qualitativa e quantitativa das preparações vegetarianas oferecidas nos cardápios por meio do método de Avaliação Qualitativa das Preparações do Cardápio (AQPC) e do uso do programa Dietbox, respectivamente. A avaliação nutricional e sensorial qualitativa revelou a ausência de monotonia de cores e de repetição de preparações, bem como uma baixa presença de frituras. Na avaliação nutricional quantitativa das vinte e seis preparações listadas no cardápio identificou-se uma grande variação no teor de proteínas e de alguns micronutrientes, indicando necessidade de melhor planejamento para escolha das preparações vegetarianas para compor o cardápio. Assim, pode-se verificar que a qualidade do cardápio, em termos de preparações vegetarianas, pode ser aprimorado para atender de maneira mais eficaz às necessidades do público atendido.