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- Title
Análise qualitativa de preparações de cardápios de uma unidade de alimentação e nutrição em Brasília.
- Authors
Pereira Barrozo, Ana Luiza; Nobre Mendonça, Karina Aragão
- Abstract
Eating out favors unhealthy food choices and can bring harm to public health. The Food and Nutrition Unit tend to bring suitable nutritional quality menu as well as health levels. The objective of this work was to qualitatively evaluate menus preparations in a Food and Nutrition Unit in Brasília using an adapted qualitative evaluation of menu preparations (AQPC) method. The work had as results, in relation of cooking techniques, is that most menus preparations were made with humid heat. There was the presence of fried food (5.58%). Was verified the largest prevalence of fat meat because of better public's acceptance. The fruits and vegetables were offered everyday there. Regarding the color and texture of the meals they are well harmonious, colorful and without monotony. It was concluded that the presence of a nutritionist in the assembly of the menus is essential to provide healthy and balanced diet.
- Publication
Universitas. Ciencias da Saude, 2015, Vol 13, Issue 2, p87
- ISSN
1678-5398
- Publication type
Article
- DOI
10.5102/ucs.v13i2.3298