Analysis of the menu and physical and structural conditions of nutrition and food units from prisions

Detalhes bibliográficos
Autor(a) principal: Costa, Lívia Pereira da
Data de Publicação: 2020
Outros Autores: Rocha, Rute Emanuela da, Oliveira, Ellaine Santana de, Barros, Nara Vanessa dos Anjos, Cavalcante, Regina Márcia Soares, Santos, Gleyson Moura dos, Oliveira, Joyce Maria de Sousa, Sousa, Paulo Víctor de Lima
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3980
Resumo: This study aimed to analyze the menu and the physical-structural conditions of Food and Nutrition Units (FNU) from prisions in a municipality from Piauí. The analysis of the menu offered at these institutions was carried out using the QAMP method (Qualitative Analysis of Menu Preparations) and the hygienic and sanitary conditions were carried out using the checklist adapted from RDC nº 275/2002. On the analyzed menu, the group of leafy, fatty meat and fried foods were offered daily (100%), with low weekly frequency of the same colors (28.57%) and fruits, sulfur foods, sweets, as well as frying and sweet. The two UAN penitentiaries showed a high percentage of non-conformities, in which Penitentiary B obtained the highest percentage (84.68%), being classified as very bad and Penitentiary A, as bad (63.70%). The FNU presented a menu with high weekly frequency of food groups considered harmful to the health of of the population deprived of liberty, as well as having inadequacies in most items evaluated from the physical-structural and hygienic-sanitary point of view, thus compromising the provision of safe food.
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spelling Analysis of the menu and physical and structural conditions of nutrition and food units from prisionsAnálisis del menú y las condiciones físico-estructurales de las Unidades de Alimentación y Nutrición en las cárcelesAnálise de cardápio e das condições físico-estruturais de Unidades de Alimentação e Nutrição de penitenciáriasPenitenciariaPlanificación del menuAlimentación colectivaSeguridad Alimentaria y Nutricional.PenitenciáriasPlanejamento de cardápioAlimentação coletivaSegurança Alimentar e Nutricional.PrisonMenu PlanningCollective FeedingFood and Nutrition Security.This study aimed to analyze the menu and the physical-structural conditions of Food and Nutrition Units (FNU) from prisions in a municipality from Piauí. The analysis of the menu offered at these institutions was carried out using the QAMP method (Qualitative Analysis of Menu Preparations) and the hygienic and sanitary conditions were carried out using the checklist adapted from RDC nº 275/2002. On the analyzed menu, the group of leafy, fatty meat and fried foods were offered daily (100%), with low weekly frequency of the same colors (28.57%) and fruits, sulfur foods, sweets, as well as frying and sweet. The two UAN penitentiaries showed a high percentage of non-conformities, in which Penitentiary B obtained the highest percentage (84.68%), being classified as very bad and Penitentiary A, as bad (63.70%). The FNU presented a menu with high weekly frequency of food groups considered harmful to the health of of the population deprived of liberty, as well as having inadequacies in most items evaluated from the physical-structural and hygienic-sanitary point of view, thus compromising the provision of safe food.Este estudio tuvo como objetivo analizar el menú y las condiciones físico-estructurales de las Unidades de Alimentación y Nutrición (UAN) de los centros penitenciarios en un municipio de Piauí. El análisis del menú ofrecido en estas instituciones se realizó utilizando el método ACPM (Análisis Cualitativo de Preparaciones de Menú) y las condiciones higiénicas y sanitarias se realizaron utilizando la lista de verificación adaptada de RDC nº 275/2002. En el menú analizado, se ofreció diariamente el grupo de alimentos de hoja, grasos y fritos (100%), con baja frecuencia semanal de colores iguales (28.57%) y frutas, alimentos con azufre, dulces, así como frituras y dulce Las dos penitenciarias de la UAN mostraron un alto porcentaje de no conformidades, en las cuales la Penitenciaría B obtuvo el porcentaje más alto (84.68%), clasificándose como muy mala y la Penitenciaria A, como mala (63.70%). Las UAN presentaron un menú con alta frecuencia semanal de grupos de alimentos considerados perjudiciales para la salud de la población privada de libertad, además de tener deficiencias en la mayoría de los elementos evaluados desde el punto de vista físico-estructural e higiénico, comprometiendo así el suministro de un comida segura.O presente trabalho teve por objetivo analisar o cardápio e as condições físico-estruturais de Unidades de Alimentação e Nutrição (UAN) de penitenciárias de um município do Piauí. A análise do cardápio oferecido nessas instituições foi pelo método AQPC (Análise Qualitativa das Preparações do Cardápio) e as condições higiênicossanitárias foi por meio do checklist adaptado da RDC nº 275/2002. No cardápio analisado, o grupo dos folhosos, carne gordurosa e fritura eram ofertados diariamente (100%), com baixa frequência semanal de cores iguais (28,57%) e não eram ofertadas frutas, alimentos com enxofre, doce, bem como fritura e doce. As duas UAN penitenciárias apresentaram elevado percentual de inconformidades, na quais a Penitenciária B obteve maior percentual (84,68%), sendo classificada como muito ruim e a Penitenciária A, como ruim (63,70%). As UAN apresentaram um cardápio com elevada frequência semanal de grupos alimentares considerados prejudicais a saúde da população privada de liberdade, bem como possuíam inadequações na maioria dos itens avaliados do ponto de vista físico-estrutural e higiênicossanitário comprometendo, assim, o fornecimento de uma alimentação segura.Research, Society and Development2020-05-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/398010.33448/rsd-v9i7.3980Research, Society and Development; Vol. 9 No. 7; e126973980Research, Society and Development; Vol. 9 Núm. 7; e126973980Research, Society and Development; v. 9 n. 7; e1269739802525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3980/3281Copyright (c) 2020 Lívia Pereira da Costa, Rute Emanuela da Rocha, Ellaine Santana de Oliveira, Nara Vanessa dos Anjos Barros, Regina Márcia Soares Cavalcante, Gleyson Moura dos Santos, Joyce Maria de Sousa Oliveira, Paulo Víctor de Lima Sousainfo:eu-repo/semantics/openAccessCosta, Lívia Pereira daRocha, Rute Emanuela daOliveira, Ellaine Santana deBarros, Nara Vanessa dos AnjosCavalcante, Regina Márcia SoaresSantos, Gleyson Moura dosOliveira, Joyce Maria de SousaSousa, Paulo Víctor de Lima2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3980Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:59.640911Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
Análisis del menú y las condiciones físico-estructurales de las Unidades de Alimentación y Nutrición en las cárceles
Análise de cardápio e das condições físico-estruturais de Unidades de Alimentação e Nutrição de penitenciárias
title Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
spellingShingle Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
Costa, Lívia Pereira da
Penitenciaria
Planificación del menu
Alimentación colectiva
Seguridad Alimentaria y Nutricional.
Penitenciárias
Planejamento de cardápio
Alimentação coletiva
Segurança Alimentar e Nutricional.
Prison
Menu Planning
Collective Feeding
Food and Nutrition Security.
title_short Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
title_full Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
title_fullStr Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
title_full_unstemmed Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
title_sort Analysis of the menu and physical and structural conditions of nutrition and food units from prisions
author Costa, Lívia Pereira da
author_facet Costa, Lívia Pereira da
Rocha, Rute Emanuela da
Oliveira, Ellaine Santana de
Barros, Nara Vanessa dos Anjos
Cavalcante, Regina Márcia Soares
Santos, Gleyson Moura dos
Oliveira, Joyce Maria de Sousa
Sousa, Paulo Víctor de Lima
author_role author
author2 Rocha, Rute Emanuela da
Oliveira, Ellaine Santana de
Barros, Nara Vanessa dos Anjos
Cavalcante, Regina Márcia Soares
Santos, Gleyson Moura dos
Oliveira, Joyce Maria de Sousa
Sousa, Paulo Víctor de Lima
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Costa, Lívia Pereira da
Rocha, Rute Emanuela da
Oliveira, Ellaine Santana de
Barros, Nara Vanessa dos Anjos
Cavalcante, Regina Márcia Soares
Santos, Gleyson Moura dos
Oliveira, Joyce Maria de Sousa
Sousa, Paulo Víctor de Lima
dc.subject.por.fl_str_mv Penitenciaria
Planificación del menu
Alimentación colectiva
Seguridad Alimentaria y Nutricional.
Penitenciárias
Planejamento de cardápio
Alimentação coletiva
Segurança Alimentar e Nutricional.
Prison
Menu Planning
Collective Feeding
Food and Nutrition Security.
topic Penitenciaria
Planificación del menu
Alimentación colectiva
Seguridad Alimentaria y Nutricional.
Penitenciárias
Planejamento de cardápio
Alimentação coletiva
Segurança Alimentar e Nutricional.
Prison
Menu Planning
Collective Feeding
Food and Nutrition Security.
description This study aimed to analyze the menu and the physical-structural conditions of Food and Nutrition Units (FNU) from prisions in a municipality from Piauí. The analysis of the menu offered at these institutions was carried out using the QAMP method (Qualitative Analysis of Menu Preparations) and the hygienic and sanitary conditions were carried out using the checklist adapted from RDC nº 275/2002. On the analyzed menu, the group of leafy, fatty meat and fried foods were offered daily (100%), with low weekly frequency of the same colors (28.57%) and fruits, sulfur foods, sweets, as well as frying and sweet. The two UAN penitentiaries showed a high percentage of non-conformities, in which Penitentiary B obtained the highest percentage (84.68%), being classified as very bad and Penitentiary A, as bad (63.70%). The FNU presented a menu with high weekly frequency of food groups considered harmful to the health of of the population deprived of liberty, as well as having inadequacies in most items evaluated from the physical-structural and hygienic-sanitary point of view, thus compromising the provision of safe food.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-03
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/3980
10.33448/rsd-v9i7.3980
url https://rsdjournal.org/index.php/rsd/article/view/3980
identifier_str_mv 10.33448/rsd-v9i7.3980
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3980/3281
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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. 9 No. 7; e126973980
Research, Society and Development; Vol. 9 Núm. 7; e126973980
Research, Society and Development; v. 9 n. 7; e126973980
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
_version_ 1797052815687811072

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