Development of preparations with addition of fish and integral use of food for school feeding

• Autor(a) principal: Luz, Lucinda de Jesus Barros
• Data de Publicação: 2019
• Outros Autores: Silva, Fernanda Tavares, Pires, Caroline Roberta Freitas, Kato, Hellen Christina Almeida, Sousa, Diego Neves de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8655415
• topic: National School Feeding Program; Fish; Healthy food; Full use of food; Nutritional composition.; Programa Nacional de Alimentação Escolar; Peixe; Alimentação saudável; Aproveitamento integral dos alimentos; Composição nutricional.

In the school feeding there are still few preparations that use the Mechanically Separate Meat (MSM) of fish and the integral use of foods. Therefore, the objective of this article was to elaborate additional MSM preparations of fish along with the integral use of food to be inserted in school feeding. Technical datasheets have been prepared for the preparation of revenues, in order to obtain information on the cost and income of the developed preparations. Rear, direct analyzes were performed with triplicate and indirect samples, in which the data obtained in the laboratory were compared with those obtained through the composite tables used: FRANCO (2007), TACO (2011) and IBGE (2011). The results showed that there was divergence between the indicators obtained through the direct analysis and those of the indirect analysis, also showing that the developed preparations are nutritionally viable to be inserted in school feeding.