we studied the nutritional profile of pre- made products offered by companies to integrate food assistance programs, products used in institutional dining- rooms and also at family level when marketed. the aim was to establish criteria to facilitate the evaluation of each product to streamline decision-making, and systematize the physicochemical and nutritional analysis. we also sought to suggest improvements to nutritional manufacturing companies when feasible. we used data sheets and / or information from the labels of the containers of 103 products. they were classified upon intended use, ingredients used in formulations, population group to which they were targeted, present statements and compliance with legal requirements. of total products, 94 were produced by 4 companies. in general, what was highlighted was the fortification with vitamins and minerals and sensory evaluation studies, presenting neither results of physico-chemical determinations, nor nutritional ones. taking into account the ingredients used and composition reported, we observed that fats are found in low proportion, with no sources of essential fatty acids. in some cases, hydrogenated vegetable oils were used as the sole or principal source of fat. the protein content was generally low and the main sources were of plant origin, with no studies of protein quality. in many cases the sodium level was very high. some products aimed at vulnerable groups with special nutritional requirements had no special features in their design or studies to support them. the proximate composition and sodium content are basic measurements that should be conducted on random samples and be repeated following previous results. the study was conducted in 2006-2007 and many products can be found on the food composition database "analysis of food system" (sara), ministry of health of the nation.