Análise qualitativa dos cardápios ofertados no almoço para os trabalhadores de uma UAN hospitalar na cidade de Recife/PE.

Abstract

The Food and Nutrition Units (UAN) have the important function of providing meals in accordance with current hygienic-sanitary standards and balanced from a nutritional point of view. The responsibility for managing the UAN and producing balanced menus lies with the professional nutritionist. When preparing menus, it is necessary to take into account numerous factors, mainly the union between nutritional and sensory aspects, seeking balance associated with good acceptance. Menu analyzes using the Qualitative Analysis of Menu Preparations (AQPC) method provide a global assessment of the preparations served, both from a nutritional and sensorial point of view. The present study aimed to evaluate the menus served at lunch time for workers at a hospital UAN, located in the city of Recife/PE, taking into account the AQPC method. This is a cross-sectional study, with a qualitative-quantitative approach and observational in nature, carried out in February and March 2024. Among the criteria analyzed are the presence of fruits, leafy vegetables, sweets, fatty meats, fried foods, foods rich in sulfur, preserved foods, food monotony and cooking techniques, all divided into positive and negative aspects and classified according to their percentage of occurrence as “excellent”, “good”, “regular”, “bad” and “terrible”. In the data obtained, the presence of fruit was observed in 28.3% (poor) of the menus analyzed; the supply of hardwoods at 100% (excellent); dietary diversity by 13.3% (excellent); fried foods at 0% (great); sweets at 73.3% (bad); foods rich in sulfur by 100% (terrible); and preserved foods by 26.7% (regular). The analyzes carried out showed the importance of the nutritionist within the UAN, and the AQPC method is an effective tool for preparing menus. The quantity of sweets and fruits points to the need to adopt strategies to reverse this situation, with a greater supply of fruits. Regarding the excessive presence of foods rich in sulfur, there is a need for better distribution. It is suggested that evaluations carried out using the AQPC method are continuous with a view to identifying possible flaws in menus, improving both nutritional and sensory aspects, resulting in better acceptance by diners.