EVALUATION AND PROPOSAL OF A NEW MENU FOR THE SUPPER SERVED AT A PUBLIC HOSPITAL FOODSERVICE IN FLORIANÓPOLIS-SC, BRAZIL

Authors

  • Nathália Stahlschmidt Petry Universidade Federal de Santa Catarina
  • Rita Gomes Simão de Sousa Veloso Departamento de Nutrição. Escola Superior de Tecnologias da Saúde de Lisboa (ESTeSL).
  • Isadora Santos Pulz Universidade Federal de Santa Catarina
  • Marisa Cebola Escola Superior de Tecnologias da Saúde de Lisboa
  • Marcela Boro Veiros Universidade Federal de Santa Catarina

DOI:

https://doi.org/10.12957/demetra.2014.10510

Keywords:

cardápios, satisfação, consumidores, avaliação quantitativa, avaliação qualitativa, custos, AQPC.

Abstract

Planning menus for a food and nutrition unit (FNU) involves several quality dimensions such as nutritional quality, sensory quality, consumer profile and consumer satisfaction, as well as the costs involved. This study aimed to analyze and propose changes to the supper menu served at the restaurant of a public hospital in Florianópolis, Santa Catarina, Brazil. The methods adopted to characterize the customers were: assessment of nutritional status, satisfaction survey and calculation of total energy requirement (TER). Supper menus were evaluated by means of quantitative analysis (using food composition tables TACO, UNIFESP and USDA), qualitative analysis (by the QEMC method) and cost analysis (based on the purchase orders and contracts with suppliers). The results showed that most consumers were overweight (39%) and pleased with the meal (52%). Qualitative evaluation of menus pointed to excess of fried foods (53%) and insufficient supply of leafy (58%) and non-starchy vegetables (26%). Quantitative analysis showed inadequate values for energy, lipids, proteins and sodium, which are all above the recommended levels. The average daily cost of supper menus, composed of seven menu components, was R$ 3.26 per person. After the menus were redesigned, the per capita cost decreased to R$ 2.94, and menus were adapted to nutritional and sensory quality, in order to promote health and greater consumer satisfaction. It could be seen that improving the nutritional and sensory quality of the meals does not necessarily imply increased costs. Higher nutritional and sensory balance could be achieved while keeping within the budget, so that future adjustments can be made to the other quality dimensions.

DOI: http://dx.doi.org/10.12957/demetra.2014.10510

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Author Biographies

Nathália Stahlschmidt Petry, Universidade Federal de Santa Catarina

Graduada em Nutrição pela Universidade Federal de Santa Catarina.

Rita Gomes Simão de Sousa Veloso, Departamento de Nutrição. Escola Superior de Tecnologias da Saúde de Lisboa (ESTeSL).

Graduada em Nutrição pela Escola Superior de Tecnologias da Saúde de Lisboa (ESTeSL).

Isadora Santos Pulz, Universidade Federal de Santa Catarina

Mestranda no Programa de Pós-Graduação na Universidade Federal de Santa Catarina

Marisa Cebola, Escola Superior de Tecnologias da Saúde de Lisboa

Departamento de Nutrição. Escola Superior de Tecnologias da Saúde de Lisboa (ESTeSL). Lisboa/Portugal

Marcela Boro Veiros, Universidade Federal de Santa Catarina

Departamento de Nutrição. Centro de Ciências da Saúde – CCS. Universidade Federal de Santa Catarina (UFSC).

Published

2015-01-05

How to Cite

1.
Petry NS, Veloso RGS de S, Pulz IS, Cebola M, Veiros MB. EVALUATION AND PROPOSAL OF A NEW MENU FOR THE SUPPER SERVED AT A PUBLIC HOSPITAL FOODSERVICE IN FLORIANÓPOLIS-SC, BRAZIL. DEMETRA [Internet]. 2015 Jan. 5 [cited 2025 Aug. 28];9(4):903-24. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/10510

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