THE NUTRITIONAL AND SENSORY QUALITY OF PROTEIN PREPARATIONS IN SCHOOL FOOD AND NUTRITION UNITS: AN EVALUATION USING THE ANSQ METHOD

Authors

  • Mariana Machado
  • Marcela Arraes de Alencar Martins
  • Giovanna Quagliani Pereira de Andrade
  • Fabiana Bom Kraemer

DOI:

https://doi.org/10.12957/demetra.2012.3594

Abstract

Food and Nutrition Units aim to provide balanced meals within dietary and hygienic standards. However, one should also consider the sensory aspects of preparation because these characteristics can influence the attitude of the messmate, drawing him or not for ingestion. This study aimed to assess the dimensions of sensory and nutritional quality of protein preparations in school. The study was conducted in two school units in Rio de Janeiro, with the application of the theoretical model Assessment of Nutritional and Sensory Quality. The main procedures that could compromise the nutritional and sensory quality of the preparations were: (a) lack of standardization in per capita preparations; (b) lack of photographic records at all stages; (c) failure to keep the right temperature in the sensory context, at receiving, storing and thawing; (d) deficiency in the quality control of the oil used in frying; and (f) not conducting satisfaction surveys with messmates. It was possible to identify that both units may present improvements in the production process, in order to contribute to the nutritional and sensory quality of food. Corrective actions should be taken by local nutritionists, as well as awareness of the team should be held.

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Published

2013-03-10

How to Cite

1.
Machado M, Martins MA de A, Andrade GQP de, Kraemer FB. THE NUTRITIONAL AND SENSORY QUALITY OF PROTEIN PREPARATIONS IN SCHOOL FOOD AND NUTRITION UNITS: AN EVALUATION USING THE ANSQ METHOD. DEMETRA [Internet]. 2013 Mar. 10 [cited 2025 May 1];7(3):145-56. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/3594

Issue

Vol. 7 No. 3 (2012)

Section

ORIGINAL ARTICLE

License

 

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