Qualitative analysis of preparations from an institutional restaurant

• Autor(a) principal: Ribeiro Sabbagh, Melissa Ionara
• Data de Publicação: 2022
• Outros Autores: de Albuquerque Barbosa, Maria Cristina, Carneiro, Angélica Cotta Lobo Leite
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Rasbran
• Texto Completo: https://rasbran.com.br/rasbran/article/view/2059

Objective: To analyze the preparations of a menu offered to university students. Methods: For menu analysis, the Qualitative Evaluation of Menu Components (QEMC) method was used. The  lunch menus were evaluated from Monday to Friday,  in April of 2019. The menus were analyzed according to the following criteria: offering vegetables and fruits, monotony of colors, presence of two or more preparations rich in sulfur, offer of fatty meat, fried foods, in isolation or associated with sweets and the offer of sweets as dessert. Results: According to the AQPC method, the menus presented daily offers of fruits, vegetables and sweets (100%). The occurrence of fatty meats, foods rich in sulfur and monotony of colors were 57.1%, 47.6% and 38.1%, respectively. The criteria of fried foods, fried foods associated with sweets, had a very low percentage of occurrence (9.5%). Conclusion: It was possible to observe that the university restaurant menu is adequate with regard to the daily presence of vegetables and fruits and the low occurrence of fried foods and fried foods plus sweets. With regard to the offer of fatty meats and foods rich in sulfur, some adjustments need to be made. implemented to improve the quality of the menu. The daily occurrence of sweets should be the object of attention during the planning of the menu due to the possible risks of chronic diseases in the population served.