Evaluation of the quality of meals served in a popular restaurant
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | HU Revista (Online) |
Texto Completo: | https://periodicos.ufjf.br/index.php/hurevista/article/view/28417 |
Resumo: | Introduction: The Popular Restaurant program aims to offer healthy meals at affordable prices, thus reducing the number of people in a situation of food insecurity. Objective: Verify the nutritional, sensory quality and type of processing of food used in the preparation of meals of a Popular Restaurant in the city of Belo Horizonte/MG. Materials and methods: Descriptive and qualitative case study. The nutritional and sensory quality of meals served from February to May 2018 was evaluated using the Qualitative Evaluation of Menu Preparations method. The criteria evaluated were the frequency of leaves, fruits, sweets, equal colors, foods rich in sulfur, fatty meat, frying and sweet associated with frying. The menus were then classified into as excellent, good, regular, poor or very poor. The type of processing of food used in the preparation of meals was evaluated according to the recommendations of the Food Guide for the Brazilian Population. Results: The menus were classified as good by the offer of leafy vegetables (89.3%), preparations with equal colors (10.7%) and fried foods (10.7%); regular for the presence of fruits (57.1%), sweets (42.9%), sulfur-rich preparations (27.4%) and fatty meats (26.2%); and excellent for offering sweets associated with frying (0%). Most of the ingredients used were in natura or minimally processed (75.6%), the average per capita oil/fat was adequate (8.3 mL), but salt was high (7 grams). Conclusion: The menu offered in the popular restaurant presents good sensorial quality and met in part the food recommendations by the Food Guide for the Brazilian Population. Thus, it is necessary to review its preparation techniques to reduce the amount of salt and ultra-processed fats used to provide the provision of nutritionally appropriate meals to people who are socially vulnerable or who feed outside the house. |
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Evaluation of the quality of meals served in a popular restaurantAvaliação da qualidade das refeições servidas em um restaurante popularCollective FeedingFood and Nutrition SecurityNutrition Programs and PoliciesFood GuideMenu PlanningAlimentação ColetivaSegurança Alimentar e NutricionalProgramas e Políticas de Nutrição e AlimentaçãoGuias AlimentaresPlanejamento de CardápioIntroduction: The Popular Restaurant program aims to offer healthy meals at affordable prices, thus reducing the number of people in a situation of food insecurity. Objective: Verify the nutritional, sensory quality and type of processing of food used in the preparation of meals of a Popular Restaurant in the city of Belo Horizonte/MG. Materials and methods: Descriptive and qualitative case study. The nutritional and sensory quality of meals served from February to May 2018 was evaluated using the Qualitative Evaluation of Menu Preparations method. The criteria evaluated were the frequency of leaves, fruits, sweets, equal colors, foods rich in sulfur, fatty meat, frying and sweet associated with frying. The menus were then classified into as excellent, good, regular, poor or very poor. The type of processing of food used in the preparation of meals was evaluated according to the recommendations of the Food Guide for the Brazilian Population. Results: The menus were classified as good by the offer of leafy vegetables (89.3%), preparations with equal colors (10.7%) and fried foods (10.7%); regular for the presence of fruits (57.1%), sweets (42.9%), sulfur-rich preparations (27.4%) and fatty meats (26.2%); and excellent for offering sweets associated with frying (0%). Most of the ingredients used were in natura or minimally processed (75.6%), the average per capita oil/fat was adequate (8.3 mL), but salt was high (7 grams). Conclusion: The menu offered in the popular restaurant presents good sensorial quality and met in part the food recommendations by the Food Guide for the Brazilian Population. Thus, it is necessary to review its preparation techniques to reduce the amount of salt and ultra-processed fats used to provide the provision of nutritionally appropriate meals to people who are socially vulnerable or who feed outside the house.Introdução: O Programa Restaurante Popular tem como objetivo ofertar refeições saudáveis e a preços acessíveis, reduzindo assim, o número de pessoas em situação de insegurança alimentar. Objetivo: Verificar a qualidade nutricional, sensorial e o tipo de processamento dos alimentos utilizados no preparo das refeições de um restaurante popular do município de Belo Horizonte/MG. Materiais e Métodos: Estudo de caso descritivo e de caráter qualitativo. Foi avaliada a qualidade nutricional e sensorial das refeições servidas no período de fevereiro a maio de 2018 através do método Avaliação Qualitativa das Preparações do Cardápio. Os critérios avaliados foram frequência de folhosos, frutas, doces, cores iguais, alimentos ricos em enxofre, carne gordurosa, fritura e doce associado à fritura. Os cardápios foram então classificados em ótimo, bom, regular, ruim ou péssimo. O tipo de processamento dos alimentos utilizados no preparo das refeições foi avaliado de acordo com as recomendações do Guia Alimentar para a População Brasileira. Resultados: Os cardápios foram classificados como bom pela oferta de folhosos (89,3%), preparações com cores iguais (10,7%) e frituras (10,7%); regular para a presença de frutas (57,1%), doces (42,9%), preparações ricas em enxofre (27,4%) e carnes gordurosas (26,2%); e ótima pela oferta de doces associados a frituras (0%). A maioria dos ingredientes utilizados era in natura ou minimamente processados (75,6%), o per capita médio de óleo/gordura foi adequado (8,3 mL), mas o de sal foi elevado (7 gramas). Conclusão: O cardápio ofertado no restaurante popular apresentou boa qualidade sensorial e atendeu em parte às recomendações alimentares preconizadas pelo Guia Alimentar para a População Brasileira. Desta forma, é necessário a revisão de suas técnicas de preparo para reduzir a quantidade de sal e gorduras ultraprocessadas utilizadas para assim proporcionar a oferta de refeições nutricionalmente adequadas às pessoas socialmente vulneráveis ou que se alimentam fora de casa.Editora UFJF2020-06-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtOrapplication/pdfhttps://periodicos.ufjf.br/index.php/hurevista/article/view/2841710.34019/1982-8047.2020.v46.28417HU Revista; v. 46 (2020); 1 - 81982-80470103-3123reponame:HU Revista (Online)instname:Universidade Federal de Juiz de Fora (UFJF)instacron:UFJFporhttps://periodicos.ufjf.br/index.php/hurevista/article/view/28417/20635Copyright (c) 2020 Sabrina Alves Ramos, Jordana da Fonseca Carvalho Lima, Ana Caroline Medeiros de Carvalho, Gabriela Cristina Soares, Joyce Andrade Batistainfo:eu-repo/semantics/openAccessRamos, Sabrina Alvesda Fonseca Carvalho Lima, Jordana Medeiros de Carvalho, Ana Caroline Soares, Gabriela Cristina Andrade Batista, Joyce 2020-11-20T19:41:10Zoai:periodicos.ufjf.br:article/28417Revistahttps://periodicos.ufjf.br/index.php/hurevistaPUBhttps://periodicos.ufjf.br/index.php/hurevista/oairevista.hurevista@ufjf.edu.br1982-80470103-3123opendoar:2020-11-20T19:41:10HU Revista (Online) - Universidade Federal de Juiz de Fora (UFJF)false |
dc.title.none.fl_str_mv |
Evaluation of the quality of meals served in a popular restaurant Avaliação da qualidade das refeições servidas em um restaurante popular |
title |
Evaluation of the quality of meals served in a popular restaurant |
spellingShingle |
Evaluation of the quality of meals served in a popular restaurant Ramos, Sabrina Alves Collective Feeding Food and Nutrition Security Nutrition Programs and Policies Food Guide Menu Planning Alimentação Coletiva Segurança Alimentar e Nutricional Programas e Políticas de Nutrição e Alimentação Guias Alimentares Planejamento de Cardápio |
title_short |
Evaluation of the quality of meals served in a popular restaurant |
title_full |
Evaluation of the quality of meals served in a popular restaurant |
title_fullStr |
Evaluation of the quality of meals served in a popular restaurant |
title_full_unstemmed |
Evaluation of the quality of meals served in a popular restaurant |
title_sort |
Evaluation of the quality of meals served in a popular restaurant |
author |
Ramos, Sabrina Alves |
author_facet |
Ramos, Sabrina Alves da Fonseca Carvalho Lima, Jordana Medeiros de Carvalho, Ana Caroline Soares, Gabriela Cristina Andrade Batista, Joyce |
author_role |
author |
author2 |
da Fonseca Carvalho Lima, Jordana Medeiros de Carvalho, Ana Caroline Soares, Gabriela Cristina Andrade Batista, Joyce |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ramos, Sabrina Alves da Fonseca Carvalho Lima, Jordana Medeiros de Carvalho, Ana Caroline Soares, Gabriela Cristina Andrade Batista, Joyce |
dc.subject.por.fl_str_mv |
Collective Feeding Food and Nutrition Security Nutrition Programs and Policies Food Guide Menu Planning Alimentação Coletiva Segurança Alimentar e Nutricional Programas e Políticas de Nutrição e Alimentação Guias Alimentares Planejamento de Cardápio |
topic |
Collective Feeding Food and Nutrition Security Nutrition Programs and Policies Food Guide Menu Planning Alimentação Coletiva Segurança Alimentar e Nutricional Programas e Políticas de Nutrição e Alimentação Guias Alimentares Planejamento de Cardápio |
description |
Introduction: The Popular Restaurant program aims to offer healthy meals at affordable prices, thus reducing the number of people in a situation of food insecurity. Objective: Verify the nutritional, sensory quality and type of processing of food used in the preparation of meals of a Popular Restaurant in the city of Belo Horizonte/MG. Materials and methods: Descriptive and qualitative case study. The nutritional and sensory quality of meals served from February to May 2018 was evaluated using the Qualitative Evaluation of Menu Preparations method. The criteria evaluated were the frequency of leaves, fruits, sweets, equal colors, foods rich in sulfur, fatty meat, frying and sweet associated with frying. The menus were then classified into as excellent, good, regular, poor or very poor. The type of processing of food used in the preparation of meals was evaluated according to the recommendations of the Food Guide for the Brazilian Population. Results: The menus were classified as good by the offer of leafy vegetables (89.3%), preparations with equal colors (10.7%) and fried foods (10.7%); regular for the presence of fruits (57.1%), sweets (42.9%), sulfur-rich preparations (27.4%) and fatty meats (26.2%); and excellent for offering sweets associated with frying (0%). Most of the ingredients used were in natura or minimally processed (75.6%), the average per capita oil/fat was adequate (8.3 mL), but salt was high (7 grams). Conclusion: The menu offered in the popular restaurant presents good sensorial quality and met in part the food recommendations by the Food Guide for the Brazilian Population. Thus, it is necessary to review its preparation techniques to reduce the amount of salt and ultra-processed fats used to provide the provision of nutritionally appropriate meals to people who are socially vulnerable or who feed outside the house. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion ArtOr |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufjf.br/index.php/hurevista/article/view/28417 10.34019/1982-8047.2020.v46.28417 |
url |
https://periodicos.ufjf.br/index.php/hurevista/article/view/28417 |
identifier_str_mv |
10.34019/1982-8047.2020.v46.28417 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufjf.br/index.php/hurevista/article/view/28417/20635 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora UFJF |
publisher.none.fl_str_mv |
Editora UFJF |
dc.source.none.fl_str_mv |
HU Revista; v. 46 (2020); 1 - 8 1982-8047 0103-3123 reponame:HU Revista (Online) instname:Universidade Federal de Juiz de Fora (UFJF) instacron:UFJF |
instname_str |
Universidade Federal de Juiz de Fora (UFJF) |
instacron_str |
UFJF |
institution |
UFJF |
reponame_str |
HU Revista (Online) |
collection |
HU Revista (Online) |
repository.name.fl_str_mv |
HU Revista (Online) - Universidade Federal de Juiz de Fora (UFJF) |
repository.mail.fl_str_mv |
revista.hurevista@ufjf.edu.br |
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1796798243243294720 |