Avaliação qualitativa das preparações do cardápio em uma escola de uma rede municipal de ensino no Estado de Mato Grosso

• Autor(a) principal: Mauro, Thayná Yara Ribeiro
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/146
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Alimentação escolar; AQPC- Escola; Avaliação de cardápio; School meals; AQPC- School; Evaluation menu

During childhood and adolescence, nutrition is important for growth and development and can be a major factor in preventing some diseases. This study aimed to qualitatively assess the nutritional and sensory aspects of a menu designed to meet during the first half of 2016, students of early childhood education and elementary school that study in part-time at a school of a city in the state of Mato Grosso. The evaluation of the menu was accomplished through the AQPC- School method, considering the presence of recommended and controlled foods. Controlled food that appeared more frequently for early childhood education were those with added sugar (55%) and cookies (35%). The flatulent foods and hard to digest were present in 35% of the days assessed for the two stages of education. The most common foods recommended in both teaching steps were cereals, breads, pasta and starchy vegetables (100%), non-starchy vegetables (95%), meat and eggs (85%) and legumes (70%). There was low supply of milk and dairy products for early childhood education and absence for the elementary school. The menu offered to elementary school presented close to the desirable by the method, but it is suggested that changes be made mainly about the preparations rich in sugar and the supply of biscuits on the menu of children's education.