Desenvolvimento de uma planilha para a produção de fichas técnicas de preparo em unidade de alimentação e nutrição: adequação ao Programa de Alimentação do Trabalhador

Abstract

A Food and Nutrition Service Unit (FNSU) Nutritionist has many duties in their day-to-day activities, and the Technical Food Preparation Sheet (TFPS) is an important tool in their work, containing the necessary information for production, determination of nutritional compositions, costs and dietary indicators, it being fundamental for evaluating the nutritional adequacy of a menu, especially those intended for a specific population, as is the case with the Workers’ Food Program (WFP). The study aimed to generate an automated spreadsheet to calculate nutritional values for the weekly menu items of a FNSU, verifying their adequacy to the WFP. The Excel 2019 computer program was used to develop the spreadsheet, which was then used for the production of the TFPSs and calculation of nutritional values, which were compared to the parameters established by the WFP. A qualitative analysis was made using the Quality Assessment of Menu Preparations methodology. The menu proved to be qualitatively adequate. However, respecting fat supply, it was found inadequate in regards to the supply of kilocalories, the distribution of carbohydrates and proteins and high amounts of sodium contained in the preparations, according to the recommendation of the WFP. The spreadsheet proved useful for the intended role, making the process of producing TFPSs and evaluating the menu easier. A need to readjust the menu evaluated to improve its nutritional quality for workers fed by the FNSU was observed.