Use of fish processingtechnologies in school menus: economical feasibility

• Autor(a) principal: Leonel, Ana Paula da Silva
• Data de Publicação: 2019
• Outros Autores: Martins, Maria Inez Espagnoli Geraldo, Feiden, Aldi, Grandi, Adriana Maria de, Silva, Ana Maria da, Coutinho, Ricardo
• 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/8653394
• topic: School food; Fish; Inclusion.; Alimentação escolar; Pescado; Inclusão.

This study aimed to analyze the feasibility of inserting four products based on tilapia in school food: meatballs, kebab, carrot cake and chocolate cake, economically compared to the traditional menu products of schools in the municipalities of Toledo–PR and Marechal Cândido Rondon–PR. To this were interviewed municipalities nutritionists about the traditional menus used for elementary students of municipal schools. In these menus, they indicated the inclusion of fish-based products to improve the quality. With these data there were prepared alternatives to the traditional menus, with product replacement tables for the fish based products. To determine the cost values were used the acquisition values (R$) of each ingredient by the municipal governments. The results show that, economically, the inclusion of meatball and CMS kebab in the county of Toledo are satisfactory and to the county of Marechal Cândido Rondon the insertion of chocolate cake and carrot cake in the form of CMS and fillet shown promise.