QUALITATIVE EVALUATION OF MENU PREPARATIONS IN AN INSTITUTIONAL FOOD SERVICE IN LEOPOLDINA-MG, BRAZIL

Authors

  • Francine Rubim Resende FAMINAS Faculdade de Minas- Muriaé
  • Denise Felix Quintão Coordenadora do Curso de Nutrição Faminas Muriaé

DOI:

https://doi.org/10.12957/demetra.2016.17618

Keywords:

Menu Planning, Food Services, Food Quality.

Abstract

This is a descriptive case study conducted in a self-managed (ou self-operated) food and nutrition unit of a private company in the city of Leopoldina, Minas Gerais state, Brazil. It aimed to assess the menu offered to their employees through the qualitative menu assessment method. There was satisfactory provision of fruits and leafy vegetables in 78.68% and 86.53% of days assessed, respectively. The menus studied presented monotony of color and the presence of foods rich in sulfur in 15.38% and 23.08% of the days analyzed, respectively. It was observed a high supply of fatty meat (28.85%) and fried foods (44.33%) and low sweets (19.24%) offer. There was low supply of sweets and fried foods in a same day (6.73%). The menu of the food service analyzed was appropriate in relation to the supply of fruit, leafy vegetables, sweet and color harmony. On the other hand, the supply of fried foods, fatty meats and foods rich in sulfur was considered inadequate.

DOI: 10.12957/demetra.2016.17618


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Author Biographies

Francine Rubim Resende, FAMINAS Faculdade de Minas- Muriaé

Graduanda do Curso de Nutrição

Denise Felix Quintão, Coordenadora do Curso de Nutrição Faminas Muriaé

Mestre em Ciências da Nutrição pela Universidade Federal de Viçosa; Coordenadora do Curso de Nutrição da FAMINAS, Muriaé.

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Published

2016-02-12

How to Cite

1.
Resende FR, Quintão DF. QUALITATIVE EVALUATION OF MENU PREPARATIONS IN AN INSTITUTIONAL FOOD SERVICE IN LEOPOLDINA-MG, BRAZIL. DEMETRA [Internet]. 2016 Feb. 12 [cited 2025 May 1];11(1):91-8. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/17618

Issue

Vol. 11 No. 1 (2016)

Section

FREE THEMED ARTICLES

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