Avaliação qualitativa das preparações do cardápio de uma unidade de alimentação e nutrição terceirizada

Abstract

Objective: To evaluate the quality of the preparations of a menu of a Food and Nutrition Outsourced Unit in the city of Goianira, in Goiás, using the AQPC method. Methods: This is a descriptive case study, which was carried out from May to October 2020, in an outsourced UAN in the city of Goianira-GO. Simple menus were analyzed, from Monday to Friday for lunch served to industry employees. Results: When performing the analysis, 100% of the days were observed, the industry offered leafy, classified as “excellent”. The fruits offered 21% of the days, because it was offered as a dessert every 15 days, and sometimes as a garnish, classified as "terrible". The same colors were observed in 95% of the days, classified as "terrible". Foods rich in sulfur, sweets, fried foods, fried foods + sweets, the offer was observed in 100% of the days, classified as “terrible”. Fatty meats were observed 45% of the days, classified as "regular". Conclusion: The results of the evaluation of the menu indicate a high supply of leafy vegetables and a low supply of fruit daily in the UAN. However, the high offer of foods rich in sulfur, monotony of colors, sweets, fried foods, fried foods associated with sweets indicate as “terrible” and the high offer of fatty meats as “regular”, with this necessity to adjust the menus, improve nutritional and sensory aspects.