Avaliação qualitativa do cardápio oferecido no restaurante universitário de uma instituição de ensino superior do Mato Grosso do Sul

Abstract

Food is an important tool in promoting population health. Therefore, the menu key in determining the quality of food. The same is defined as list of culinary preparations that composes all meals a day, week or month to be consumed by an individual or collective. Thus, the objective of this study was to evaluate the qualitative and quantitative the menu offered by the University Restaurant of a Higher Education Institution, and analyzed the ways of cooking the dishes listed on the menu. Up to observe the frequency of preparations, as a main dish, base plate, trim, salad and dessert. The cross-sectional descriptive study was analyzed qualitatively for a month to the menu in relation to the preparations. It was noted that the University Restaurant offering fruits and vegetables every day, but has a high frequency of preparations with similar colors (71% of the analyzed days), and despite not using the method of cooking by frying, it was found in more than 67% days using fatty meat. In 75% of protein food was offered red meat, white meat and the remainder. It is concluded that the menu was deemed appropriate to the items analyzed.