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Objective: To analyze levels of total, saturated, monounsaturated, polyunsaturated, and trans fats of empanadas sold in school snack bars, compared to their nutritional information. Methods: A total of 14 chicken, chicken with cream cheese, four cheeses, and Calabrian sausage empanadas sold in school snack bars in downtown Florianopolis, Santa Catarina state, Brazil, were analyzed. The total fat content (by Soxleth extraction) and fatty acids profile (by gas chromatography), were determined. The results obtained were compared with the nutritional information in their respective labels. Results: All samples presented the obligatory nutritional labeling; however, there were some irregularities, according to the legislation (particularly in relation with trans fats). Hydrogenated vegetable fat, a source of trans fats, was the most cited ingredient in ingredient lists. Analysis results present levels of (g/40g serving) of: total fat 2.7-6.4; saturated fat 0.61-2.9; monounsaturated fat 0.82-2.5; polyunsaturated fat 0.33-0.84; trans fats 0.51-2.1. All of the nine samples declaring zero trans fats per serving had levels above 0.2g/serving, beyond the permitted limit to be considered zero trans food. Conclusion: The analyzed empanadas showed nutritional information inconsistent with the norm, which harms the healthy choice of food. Additionally, high amounts of trans fats and low percentages of polyunsaturated fats point towards an inadequacy of fats in these foods. The results serve as warning against the nutritional quality of foods sold in school environments. [ABSTRACT FROM AUTHOR]