2019-03-252019-03-252019-03-252018-12-10https://ri.ucsal.br/handle/prefix/786Objetive: 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.Acesso AbertoPlanejamento de cardápiosQualidade dos alimentosServiços de alimentaçãoMétodo APQCPlanning of menusFood qualityFood servicesAPQC MethodTrabalho de Conclusão de CursoCiências da SaúdeNutrição