Análise do cardápio de uma unidade de alimentação e nutrição pelo método avaliação qualitativa das preparações do cardápio (AQPC) em João Pessoa - PB.

Abstract

A menu consists in a sequence of culinary preparations that compose the daily meals or specific period. A method that can be used for planning menus is the qualitative evaluation of menu components. The aim of this paper was evaluate the quality of the menus preparations according to the Qualitative Evaluation of Menu Components (QEMC) from Unity of Food and Nutrition (UFN) in a hospital in João Pessoa – PB. This is a qualitative study. In the analysis were used the menus of July and August of 2016, in a UFN that receives service provided by an outsourced private company in the city of João Pessoa – PB. The leafy were offered in 40% of the days, the fruits just in 7,5% of the days, fatty meats in 5%, frying 17,5%, candies were offered in 100% of the days, and candies and frying in the same day correspond to 17,5%. The positive factors were the low supply of fatty meats, low supply of frying, and frying and sweet on the same day. The negative factors were the low supply of leafy, high supply of candies and low supply of fruits as dessert. The techniques of cooking the main dish present the same supply to roast and baked. It is necessary to pay attention to high supply of candies and low supply of fruit, as well as seek to increase the supply of leafy.