Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public

Detalhes bibliográficos
Autor(a) principal: Campagnaro, Lívia Bollis
Data de Publicação: 2022
Outros Autores: Silva, Daniela Alves
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/36006
Resumo: The present study aimed to evaluate the menus of Brazilian university restaurants, regarding the offer of vegetarian dishes, diversity of preparations and qualitative aspects. A survey of menus from 68 Brazilian public universities was carried out, including 43. Presence and variety of vegetarian preparations, number of salads and meat-based preparations were analyzed, in addition to qualitative aspects through the qualitative evaluation method of menu preparations. The average number of days of menus analyzed was 24.02±4.34, among Brazilian regions, with the majority (95.35%) offering vegetarian preparations, with an average weekly frequency of 5.22±1.44 days , regardless of region. The options of salads and meats were 2.21±0.99 and 1.37±0.61, respectively. Significant differences were found between the regions for the qualitative components: leafy (p=0.02), equal colors (p=0.04) and foods rich in sulfur (p=0.001). The classification of the nutritional and sensory quality of the menus was good for the positive aspects (fruits and leafy vegetables), ranged from fair to excellent in the negative aspects (sweets, fried foods and sweets associated with fried foods), and presented as regular and poor in the components monotony of colors and foods rich in sulfur. In view of the above, it was noted that the evaluated restaurants offered, for the most part, a vegetarian option daily, at least two salad options and one meat option. Although some qualitative aspects differ between regions, most of the menus were adequate for the recommended components.
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spelling Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public Evaluación de los menús de restaurantes universitarios en diferentes regiones de Brasil: posibilidades para el público vegetarianoAvaliação de cardápios de restaurantes universitários em diferentes regiões do Brasil: possibilidades para o público vegetariano UniversidadesServiços de AlimentaçãoPlanejamento de CardápioVegetarianismoAvaliação qualitativa de preparações do cardápio.UniversitiesFood ServicesMenu PlanningVegetarianismQualitative evaluation of menu preparations.UniversidadesServicios de AlimentaciónPlanificación de MenúVegetarianismoEvaluación cualitativa de menús.The present study aimed to evaluate the menus of Brazilian university restaurants, regarding the offer of vegetarian dishes, diversity of preparations and qualitative aspects. A survey of menus from 68 Brazilian public universities was carried out, including 43. Presence and variety of vegetarian preparations, number of salads and meat-based preparations were analyzed, in addition to qualitative aspects through the qualitative evaluation method of menu preparations. The average number of days of menus analyzed was 24.02±4.34, among Brazilian regions, with the majority (95.35%) offering vegetarian preparations, with an average weekly frequency of 5.22±1.44 days , regardless of region. The options of salads and meats were 2.21±0.99 and 1.37±0.61, respectively. Significant differences were found between the regions for the qualitative components: leafy (p=0.02), equal colors (p=0.04) and foods rich in sulfur (p=0.001). The classification of the nutritional and sensory quality of the menus was good for the positive aspects (fruits and leafy vegetables), ranged from fair to excellent in the negative aspects (sweets, fried foods and sweets associated with fried foods), and presented as regular and poor in the components monotony of colors and foods rich in sulfur. In view of the above, it was noted that the evaluated restaurants offered, for the most part, a vegetarian option daily, at least two salad options and one meat option. Although some qualitative aspects differ between regions, most of the menus were adequate for the recommended components.El presente estudio tuvo como objetivo evaluar los menús de restaurantes universitarios brasileños, en cuanto a la oferta de platos vegetarianos, diversidad de preparaciones y aspectos cualitativos. Se realizó una encuesta de menús de 68 universidades públicas brasileñas, incluidas 43. Se analizó presencia y variedad de preparaciones vegetarianas, cantidad de ensaladas y preparaciones a base de carne, además de aspectos cualitativos a través del método de evaluación cualitativa de preparaciones de menú. El número medio de días de menús analizados fue de 24,02±4,34, entre las regiones brasileñas, con la mayoría (95,35%) ofreciendo preparaciones vegetarianas, con una frecuencia semanal media de 5,22±1,44 días, independientemente de la región. Las opciones de ensaladas y carnes fueron 2,21±0,99 y 1,37±0,61, respectivamente. Se encontraron diferencias significativas entre las regiones para los componentes cualitativos: frondosos (p=0,02), colores iguales (p=0,04) y alimentos ricos en azufre (p=0,001). La clasificación de la calidad nutricional y sensorial de los menús fue buena para los aspectos positivos (frutas y frondosos), varió de regular a excelente en los aspectos negativos (dulces, frituras y dulces asociados a frituras), y se presentó como regular y pobre en los componentes monotonía de colores y alimentos ricos en azufre. En vista de lo anterior, se observó que los restaurantes evaluados ofrecían, en su mayoría, una opción vegetariana diaria, al menos dos opciones de ensaladas y una opción de carnes. Aunque algunos aspectos cualitativos difieren entre regiones, la mayoría de los menús fueron adecuados para los componentes recomendados.O presente estudo teve por objetivo avaliar cardápios de restaurantes universitários brasileiros, quanto à oferta de pratos vegetarianos, diversidade de preparações e aspectos qualitativos. Realizou-se levantamento de cardápios das 68 universidades públicas brasileiras, incluindo-se 43. Foram analisadas presença e variedade de preparações vegetarianas, número de saladas e de preparações à base de carnes, além dos aspectos qualitativos por meio do método de avaliação qualitativa das preparações do cardápio. O número médio de dias de cardápios analisados foi de 24,02±4,34, dentre as regiões brasileiras, sendo que a maioria (95,35%) disponibilizava preparações vegetarianas, com frequência média semanal de 5,22±1,44 dias, independentemente da região. As opções de saladas e carnes, constituíram-se de 2,21±0,99 e 1,37±0,61, respectivamente. Encontrou-se diferenças significativas entre as regiões os componentes qualitativos: folhosos (p=0,02), cores iguais (p=0,04) e alimentos ricos em sulfurosos (p=0,001). A classificação da qualidade nutricional e sensorial dos cardápios foi boa para os aspectos positivos (frutas e folhosos), variou de regular a ótima nos aspectos negativos (doces, frituras e doces associados a frituras), e apresentou-se como regular e ruins nos componentes monotonia das cores e alimentos ricos em enxofre. Diante do exposto, notou-se que os restaurantes avaliados ofertavam, em sua maioria, uma opção vegetariana diariamente, pelo menos duas opções de saladas e uma de carne. Apesar de alguns aspectos qualitativos diferirem entre as regiões, a maioria dos cardápios se mostrou adequada para os componentes recomendados.Research, Society and Development2022-10-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3600610.33448/rsd-v11i14.36006Research, Society and Development; Vol. 11 No. 14; e90111436006Research, Society and Development; Vol. 11 Núm. 14; e90111436006Research, Society and Development; v. 11 n. 14; e901114360062525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/36006/30144Copyright (c) 2022 Lívia Bollis Campagnaro; Daniela Alves Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCampagnaro, Lívia BollisSilva, Daniela Alves2022-11-08T13:36:27Zoai:ojs.pkp.sfu.ca:article/36006Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:50:42.689262Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
Evaluación de los menús de restaurantes universitarios en diferentes regiones de Brasil: posibilidades para el público vegetariano
Avaliação de cardápios de restaurantes universitários em diferentes regiões do Brasil: possibilidades para o público vegetariano
title Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
spellingShingle Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
Campagnaro, Lívia Bollis
Universidades
Serviços de Alimentação
Planejamento de Cardápio
Vegetarianismo
Avaliação qualitativa de preparações do cardápio.
Universities
Food Services
Menu Planning
Vegetarianism
Qualitative evaluation of menu preparations.
Universidades
Servicios de Alimentación
Planificación de Menú
Vegetarianismo
Evaluación cualitativa de menús.
title_short Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
title_full Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
title_fullStr Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
title_full_unstemmed Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
title_sort Evaluation of university restaurant menus in different regions of Brazil: possibilities for the vegetarian public
author Campagnaro, Lívia Bollis
author_facet Campagnaro, Lívia Bollis
Silva, Daniela Alves
author_role author
author2 Silva, Daniela Alves
author2_role author
dc.contributor.author.fl_str_mv Campagnaro, Lívia Bollis
Silva, Daniela Alves
dc.subject.por.fl_str_mv Universidades
Serviços de Alimentação
Planejamento de Cardápio
Vegetarianismo
Avaliação qualitativa de preparações do cardápio.
Universities
Food Services
Menu Planning
Vegetarianism
Qualitative evaluation of menu preparations.
Universidades
Servicios de Alimentación
Planificación de Menú
Vegetarianismo
Evaluación cualitativa de menús.
topic Universidades
Serviços de Alimentação
Planejamento de Cardápio
Vegetarianismo
Avaliação qualitativa de preparações do cardápio.
Universities
Food Services
Menu Planning
Vegetarianism
Qualitative evaluation of menu preparations.
Universidades
Servicios de Alimentación
Planificación de Menú
Vegetarianismo
Evaluación cualitativa de menús.
description The present study aimed to evaluate the menus of Brazilian university restaurants, regarding the offer of vegetarian dishes, diversity of preparations and qualitative aspects. A survey of menus from 68 Brazilian public universities was carried out, including 43. Presence and variety of vegetarian preparations, number of salads and meat-based preparations were analyzed, in addition to qualitative aspects through the qualitative evaluation method of menu preparations. The average number of days of menus analyzed was 24.02±4.34, among Brazilian regions, with the majority (95.35%) offering vegetarian preparations, with an average weekly frequency of 5.22±1.44 days , regardless of region. The options of salads and meats were 2.21±0.99 and 1.37±0.61, respectively. Significant differences were found between the regions for the qualitative components: leafy (p=0.02), equal colors (p=0.04) and foods rich in sulfur (p=0.001). The classification of the nutritional and sensory quality of the menus was good for the positive aspects (fruits and leafy vegetables), ranged from fair to excellent in the negative aspects (sweets, fried foods and sweets associated with fried foods), and presented as regular and poor in the components monotony of colors and foods rich in sulfur. In view of the above, it was noted that the evaluated restaurants offered, for the most part, a vegetarian option daily, at least two salad options and one meat option. Although some qualitative aspects differ between regions, most of the menus were adequate for the recommended components.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/36006
10.33448/rsd-v11i14.36006
url https://rsdjournal.org/index.php/rsd/article/view/36006
identifier_str_mv 10.33448/rsd-v11i14.36006
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/36006/30144
dc.rights.driver.fl_str_mv Copyright (c) 2022 Lívia Bollis Campagnaro; Daniela Alves Silva
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Lívia Bollis Campagnaro; Daniela Alves Silva
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 14; e90111436006
Research, Society and Development; Vol. 11 Núm. 14; e90111436006
Research, Society and Development; v. 11 n. 14; e90111436006
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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