BEZERRA, Cecília Cordeiro Araújo.
Résumé:
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.
