Qualitative evaluation of the menu offered to the collaborators of a food and hospital nutrition unit

• Autor(a) principal: Mantovani, Luisa Montone
• Data de Publicação: 2019
• Outros Autores: Chaud, Daniela Maria Alves
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde (Santa Maria)
• Texto Completo: https://periodicos.ufsm.br/revistasaude/article/view/29003
• topic: Food quality; Food services; Menu planning; Collective feeding; Qualidade dos Alimentos; Serviços de Alimentação; Planejamento de Cardápio; Alimentação coletiva

The purpose of this study was to analyze the quality of the one-month lunch menu offered to the employees of a Hospital Food and Nutrition Unit of the city of São Paulo using the method of Qualitative Evaluation of the Menu Preparations. The presence of fresh fruits, fried, sweet, fried together with sweets, fatty meats, leafy vegetables, two or more foods rich in sulfur (except beans) and color monotony were analyzed. There was daily use of leafy and sweet vegetables, high frying (96,4%) and sweet frying (96,4%). There was a low supply of fruits (32,1%), fatty meat (21,4%), foods rich in sulfur (10,7%) and color monotony (3,6%). The items related to the supply of fruit, fried and sweet were considered inadequate due to their high offers, so some points should be replanned, aiming to promote the improvement of the eating habits of hospital employees.