http://repositorio.unirn.edu.br/jspui/handle/123456789/37 2026-05-03T08:22:41Z http://repositorio.unirn.edu.br/jspui/handle/123456789/1491 Título: Perfil dos manipuladores de alimentos em algumas regiões do Brasil Resumo: Eating out of the home has grown considerably in recent years, becoming the habit of many. In view of this growth and appreciation of the sector, there was an increase in competitiveness and concern on the part of consumers regarding the sanitary and nutritional quality of food. It is important to have knowledge about the socioeconomic profile of food handlers, as they are characteristics that influence the proper perception of what health and healthy eating is. To avoid the transmission of diseases and accidents within food services, handlers need theoretical and practical knowledge. This study aimed to carry out a literature review using electronic library databases such as scielo, capes and google acadêmico, in order to identify scientific articles published in the period from 2010 to 2021, in order to review the publications that guide the study. Theme and identify the socio-economic profile of the food handler in some regions of brazil. It can be concluded that the majority of professionals are young adults, have a low level of education and little professional experience in the area. The information obtained by the studies showed the presence of an equivalent workforce in relation to gender. Type: Trabalho de Conclusão de Curso 2020-01-01T00:00:00Z http://repositorio.unirn.edu.br/jspui/handle/123456789/1490 Título: Avaliação qualitativa das preparações do cardápio de uma unidade de alimentação e nutrição industrial de Macaíba/RN Resumo: The menu is considered an important work tool for the nutritionist who works in a Food and Nutrition Unit (UAN), and in its planning, several aspects should be considered, with emphasis on the sensory (combination, type of food and techniques) processing, colors, flavors, textures). This work aimed to evaluate the quality of the menus executed in a UAN of a food industry in the city of Macaíba / RN. Lunch menus for the months of September and October 2020 were analyzed using the Method of Assessing the Quality of Menu Preparations (AQPC). For the criteria evaluated through the AQPC, the analyzed meals had a daily supply of leafy and fruit, there was no offer of preserves in the salad, sweets and sweet associated with frying, considered positive aspects in the evaluation of the menu. However, they presented a frequent supply of fatty meat and frying, and in a lesser quantity, foods rich in sulfur and color harmony of the preparations, considered negative aspects, therefore needing improvement in the menu in these aspects. These improvements can be achieved through proper menu planning by the technician responsible for the food and nutrition unit. Type: Trabalho de Conclusão de Curso 2020-01-01T00:00:00Z http://repositorio.unirn.edu.br/jspui/handle/123456789/1489 Título: Análise na temperatura dos equipamentos de armazenamento a frio em unidade de alimentação e nutrição Resumo: In food and nutrition units, the quality of food production may be influenced by external and internal factors, including temperature, which in inadequate conditions can be promote a microbiological proliferation and, consequently, damage to the diner. The objective was to evaluate the temperature indicated by the control panels of each equipment- industrial refrigerators and storage chambers, as well as to compare with the temperatures internally verified through a laser thermometer. So, current legislation in Brazil recommends that food be storage at appropriate temperatures for preservation, in addition, inadequate temperatures might be a microbiological increase. This was an observational cross-sectional study in a Food and Nutrition Unit of a hospital, Natal/RN. In this moment, the initial and final temperature for industrial refrigerators, cooling chambers and freezing chambers were observed, as well as the internal verification based on the measurement with the laser thermometer, on alternate days for two weeks in September of the year 2019. Therefore, it was observed that the temperatures were high according to the reference used for all checks. In this way, a temperature above the recommended can be associated with the presence of foodborne diseases, wrong food packaging and favoring the growth of microorganisms. Temperature monitoring, calibration and maintenance processes make the equipment safer for food storage. However, the inspect food temperatures becomes an important way to reduce food risks for consumers. In such a way that the equipment must be monitored and controlled daily by specific instruments and professionals previously trained and qualified for the measurements. Type: Trabalho de Conclusão de Curso 2020-01-01T00:00:00Z http://repositorio.unirn.edu.br/jspui/handle/123456789/1196 Título: Avaliação qualitativa do cardápio ofertado em uma instituição para idosos Resumo: The process of demographic transition in which Brazil is going has caused the country to transform from a young population to an elderly population. This brings with it a challenge to health systems, which are engaged in the implementation of prevention actions, in order to guarantee a better quality of life at this stage. Associated with this, there has also been an increase in the number of elderly people in the ILPI - Institution of Long Stay for the Elderly, as the demographic aging brings consequences in the social and health scope, being necessary that there is a greater understanding of the health professionals who attend population. Thus, it is significant to affirm that the quality of health and life of the elderly depends on the food received, thus avoiding diseases related to malnutrition and promoting health. Objective: To evaluate qualitatively the menu of an ILPI- Institution of Long Stay for the Elderly, in the city of Natal-RN. Method: This is a cross-sectional study, in which the Qualitative Assessment method of the Menu preparations (AQPC) offered during 31 consecutive days to the elderly living in the ILPI was applied. Results: In the analysis of the menu, it was verified the presence of fruits in 100% of the evaluated days and leafy ones in 74% of the days. Some preparations served indicated monotony of colors, presenting 55% of equal colors. The menu evaluated indicated a high supply of foods rich in sulfur, 100%. Fatty meat obtained 39%. Sweet, fried and sweet associated with frying did not obtain percentage due to the good planning of the nutritionist. Conclusions: The results of the evaluation of the menu indicated a high supply of fruit and leafy, and no offer of sweet, fried, sweet associated with frying. However the presence of fatty meat in the menu obtained a considerable percentage, as well as the high supply of foods rich in sulfur and monotony of colors indicate the necessity of adjustments in the menu, in order to improve the nutritional and sensorial aspects of the preparations offered to the elderly. Type: Trabalho de Conclusão de Curso 2019-01-01T00:00:00Z