Avaliação qualitativa das preparações de cardápios ofertados em uma escola da rede pública de ensino em Cuité/PB.

Abstract

Healthy eating for children is essential for adequate growth, avoiding nutritional deficiencies and excesses and non-communicable diseases without their lives, so the school environment plays an important role of quality for the same energy, promoting healthy eating habits And contributing without income and learning of the students. The aim of this study was to evaluate the quality of school menu preparations by means of the Qualitative Evaluation of School Menu Preparations (AQPC School) at a public school in Cuité, Paraíba. The research was conducted during four weeks, in the morning and evening shifts. Based on the AQPC School method, the items evaluated in the menus were classified into two categories: recommended foods (beneficial to health) and controlled foods (those that can induce health risk), it is expected that the percentage of recommended foods will be higher to the subsidiaries. It was possible to observe in the menus evaluated the total absence of fresh fruits, salads and whole grains, however, there was frequent supply of cereals, breads, pastas and starchy vegetables as sources of energy and meat, eggs as protein sources. In addition, it was verified the absence of most items that should be controlled, such as beverages with low nutritional value, inlays, canned and preserved, however, there were still offerings with added sugar and fried foods, fatty meats or greasy sauces. The results obtained in this study serve as an alert for the preparation of meals, as well as for encouraging the consumption of fruits, salads and whole grains.