Identification of regional foods and qualitative assessment of the menu preparations at the university restaurant of the Federal University of Rio de Janeiro/Identificacao de alimentos regionais e avaliacao qualitativa das preparacoes do cardapio do restaurante universitario da Universidade Federal do Rio de Janeiro

• Published in: Demetra: Alimentação, Nutrição e Saúde Nutrição e Saúde, 2022-01, Vol.17, p.1
• Main Authors: Leonor, Caio Fabio Alves, da Silva, Thadia Turon Costa, das Neves Didini, Camila
• Format: Article
• Language: English
• ISSN: 2238-913X; 2238-913X
• DOI: 10.12957/demetra.2022.65604

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 "Avaliacao Qualitativa das Preparacoes do Cardapio (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. Keywords: Collective food. Healthy eating. Biodiversity. Foods. Food Security. Introducao: Os restaurantes universitarios contribuem para a seguranca alimentar e nutricional dos estudantes, permitindo o acesso a alimentacao adequada, saudavel e de baixo custo. Objetivo: Avaliar qualitativamente os cardapios, bem como a utilizacao de alimentos regionais e a diversidade de frutas e hortalicas utilizadas. Metodo: Foram utilizados o metodo "Avaliacao Qualitativa das Preparacoes do Cardapio" e o documento "Alimentos Regionais Brasileiro" para avaliar os cardapios referentes ao almoco do mes de novembro de 2019 do Restaurante Universitario Central da Universidade Federal do Rio de Janeiro. Resultados: Observaram-se baixa frequencia ou ausencia dos aspectos negativos, como opcao de carne frita, fritura acompanhada de doce, salada de conserva, repeticoes de tecnicas de preparo, repeticoes de preparacoes, frituras, carne gordurosa e doce de sobremesa, exceto a repeticao de cores e alimentos ricos em enxofre, e elevada oferta de frutas e folhosos, como aspectos positivos, mesmo que apresentem baixa diversidade no cardapio, predominando os alimentos