MAGALHÃES, T. C. F. G.; http://lattes.cnpq.br/5401912618509069; MAGALHÃES, Taiza Cristina Ferraz Guerra.
Resumo:
Bearing in mind that during childhood and adolescence, food is essential for growth and
development and may be one of the main factors in the prevention of some non-communicable
chronic diseases. The school environment plays an important role in encouraging this type of
diet, promoting healthy eating habits and contributing to the performance and learning of
students. Thus, the study aims to evaluate the quality of the preparations of the menus offered
through the Qualitative Assessment of School Menu Preparations method (AQPC School) in a
public school in Jaçanã, Rio Grande do Norte. This is a cross-sectional, observational study,
with procedures from a documentary research. Therefore, the menu preparation items were
divided into two categories: recommended foods (beneficial to health) and controlled foods
(those that may induce risk the health). After checking the frequency, the data were converted
into percentages. The percentages of the recommended items should be at levels higher than
the controlled one, and the latter should not exceed the recommended percentage of the method.
In view of this, it was found that percentages above 20% were found for “controlled” foods,
especially in preparations with sugar or products with added sugar and concentrated, powdered
or dehydrated foods, and low values for some classes of “recommended” foods. , such as fresh
fruits, non-starchy vegetables and legumes and 0% for whole foods and salads. Therefore, the
results obtained serve as a basis for readjustments in the supply of food for students, thus
improving the quality of school meals, efficiently meeting the needs of students.
