Identification of regional foods and qualitative assessment of menu preparations at the university restaurant of the Federal University of Rio de Janeiro

Abstract

Introduction: University restaurants contribute to the food and nutritional security of students, allowing access to adequate, healthy and unexpensive diets. Objective: To assess qualitatively the menus, as well as the use of regional foods and diversity of fruits and vegetables offered. Method: The method “Avaliação Qualitativa das Preparações do Cardápio (Qualitative Assessment of Menu Preparations) and the document “Alimentos Regionais Brasileiros” (Brazilian Regional Foods) were used to assess the menus offered for lunch during November, 2019 at the Central Restaurant of the Federal University of Rio de Janeiro. Results: There was low frequency or absence of negative aspects, such as fried meat, fried food accompanied by sweet food, pickled salad, repeated cooking techniques, repeated dishes, fried foods, fatty meat and sweets for dessert, except for repeated colors and foods rich in sulfur. As positive aspects, there was high frequency of fruits and leafy vegetables, despite their low diversity, and predominance of foods from the Northeast, Southeast and South regions. Conclusion: Strategies to reduce color monotony and foods rich in sulfur should be adopted when planning a menu. In addition, it is important to consider a frequent presence of regional foods and a larger diversity and variety of fruits and vegetables.