EVALUATION OF USE AND COST OF SOYBEAN OIL IN THE PRODUCTION OF RICE AND BEANS IN A UNIVERSITY RESTAURANT
DOI:
https://doi.org/10.12957/demetra.2016.17413Keywords:
Food Service. Soybean oil.Abstract
Objective: The study aimed to evaluate the amount and cost of soybean oil used in the preparation of rice and beans, comparing them with the technical specifications and guidelines by the World Health Organization and the Food Guide for the Brazilian Population (2006). Methods: Data was collected during 15 days in a university restaurant by measuring the difference between the amount of oil used in lunch preparation and the total amount of oil contained in cans of 18 liters used daily. For comparing the oil consumption costs between the quantity used and the quantity determined by the technical specifications, we used the price paid in the month for 18-liter oil cans. Results: The results showed variations in the quantities of oil, which corresponded on average to 0.29 ± 0.10 (l) and 0.99 ± 0.42 (I) for 10 kg of raw beans and rice, respectively. Such variations indicate a statistically significant difference (p <0.05) for both dishes. Regarding the preparation cost, there was a significant increase (p <0.05) when comparing it with the data sheet values, with an average variation of R $ 0.94 and R $ 1.96 for the production of 10 kg of raw beans and rice, respectively. The quantity of oil contained in the rice portions (5.4 ml) and bean (2.5 ml) was also high as compared to the daily consumption recommendations of oils and fats by the World Health Organization (16ml / day) and the Food Guide for the Brazilian Population (8 ml / day). Conclusion: The Food Data Sheet is key for controlling costs in meals production, and the amount of oil used in the preparation of rice and beans is greater than recommended, so a training program is necessary to standardize the production of meals according to the data sheet specifications.
DOI: 10.12957/demetra.2016.17413
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