Avaliação qualitativa das preparações do cardápio de uma unidade de alimentação e nutrição industrial de Macaíba/RN

Abstract

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.