Avaliação qualitativa das preparações de cardápios oferecidos em uma unidade de alimentação e nutrição em Salvador-BA

Abstract

Objetive: To evaluate qualitatively the menus, through the method of Qualitative Assessment of Menu Preparations (APQC), offered in a Food and Nutrition Unit located in the city of Salvador - Bahia. Methods: This is a descriptive, qualitative study carried out at a UAN located in Salvador -BA. The method of qualitative evaluation of the menu preparations (APQC) offered in 56 days was applied. Results: in the analysis of the menu, the presence of leafy leaves was verified in 95% of the evaluated days. The preparations served indicated very harmonious varieties of colors and without monotony, presenting 5% of equal colors. In 78.57% of the evaluated days, the menu presented more of a food rich in sulfur causing flatulence. Of the most frequent fatty meats, it is worth mentioning Tuscan sausages with 12.50% of the evaluated days. Frying was present in 3.57% of the evaluated days. Conclusions: It was possible to conclude that the presence of the nutritionist in the setup of the menus is essential to offer healthy and balanced nutrition.