Evaluation of community restaurants linked to government food and nutrition safety programs : a scope review

• Autor(a) principal: Sousa, Mateus Santana
• Data de Publicação: 2023
• Outros Autores: Lira, Carlos Rodrigo Nascimento de, Nakano, Eduardo Yoshio, Botelho, Raquel Braz Assunção, Akutsu, Rita de Cássia Coelho de Almeida
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UnB
• Texto Completo: http://repositorio2.unb.br/jspui/handle/10482/48216; https://doi.org/10.3390/foods12214009; https://orcid.org/0000-0001-7266-1367; https://orcid.org/0000-0002-9071-8512; https://orcid.org/0000-0002-0369-287X; https://orcid.org/0000-0003-0699-7617
• topic: Restaurantes comunitários; Segurança alimentar e nutricional; Avaliação

Community restaurants linked to government food and nutritional security programs are establishments created to offer meals to the population in socially vulnerable situations. The objective was to identify the methods, approaches, criteria, and indicators used to evaluate restaurants linked to government food and nutrition security programs. A scoping review based on the Joanna Briggs Institute’s methodology and the international guide’s recommendations of preferred reporting items for systematic reviews and meta-analyses extension for scoping reviews was conducted. Medline databases via PubMed, Lilacs, Scopus, Cochrane, Web of Science, and ScienceDirect were used. Primary observational studies, systematic reviews and meta-analyses, ethnographies, documentary studies, and case studies were included, with a quantitative, qualitative, and/or mixed approach. A total of 2498 studies were identified. After taking out 180 duplicated articles, another 2202 articles were excluded by the title. Among the 71 studies selected for complete reading, 10 did not correlate with the research objective, and 12 were included after analyzing the references, totaling 73 included studies. In this review, evaluative approaches were mapped and systematized on the menu, food consumption, food health, food security and/or insecurity, nutritional education, and human right to adequate food; users’ profile and health, implantation, history, perceptions, senses, and meanings; handlers/workers; hygienic–sanitary quality; evaluation and monitoring; physical–functional planning, and rest–intake. The presented data provide elements that can be adapted in future evaluations and describe the panorama of academic production in this area.