Avaliação qualitativa das preparações do cardápio de escolas estaduais

Abstract

To evaluate the nutritional and sensorial quality of menus of public network schools located in a state of the Brazilian Midwest. Methods: It was accomplished an analysis of the planned menus for three consecutive weeks of May 2018 in four state schools, as well as two non-consecutive weeks in another school. It was conducted through the method of Qualitative Evaluation Method of Menu Components for School (QEMC School). The results were presented as percentages in relation to the total of analyzed days and weekly, comparing with parameters established by the National School Feeding Program (PNAE). Results: Most food groups in the Recommended category presented low supply. The groups “products with sugar and preparations with added sugar”, “semi-ready or ready-made industrialized foods”, “commercially processed meats”, “preparation with similar color in same meal” and “fried foods, fatty meats and greasy sauces” disagreed to the limit proposed by the QEMC School. However, on a weekly basis, the group "products with sugar and preparations with added sugar" did not exceed the limit proposed by the national school food legislation. Conclusion: It is necessary to revise the menus, increasing the food supply of the Recommended category and reducing the food of the Controlled category.