Avaliação qualitativa das preparações do cardápio de uma unidade de alimentação do tipo self-service de Palmas/TO

Abstract

This work aimed to qualitatively evaluate menus offered in a Food and Nutrition Unit (UAN) of the type "Self-service" through the analysis of technical sheets. The current work consists of a descriptive case study using the Qualitative Assessment of Menu Preparations (AQPC) method. Five-week menus (25 days) were found, referring to the month of September 2020. The presence of leafy and fruit was observed in 100% (Great) of the payday menus; the offer of food with equal colors in 32% (Regular), fatty meats in 28% (Good), fried food in 4% (Great), sweets in 44% (Regular) and the offer of frying + sweet in 4% (Great). It was observed as positive positives of the menu the items of leafy and fruits, presence of fatty meat, equal cores, offer of fries and sweets and fried foods concomitantly. As the criterion for preparations rich in sulfur, it was selected as a negative aspect of the menu. It is important that the nutritionist consider the aspects of AQPC when designing menus in order to promote healthy eating and contribute to the quality of life of customers.