QUALITATIVE AND QUANTITATIVE EVALUATION OF MENUS SERVED TO PATIENTS WITH DIABETES IN A HOSPITAL FOOD AND NUTRITION UNIT

Abstract

This article sought to qualitatively and quantitatively evaluate the menus served in a hospital unit in Feira de Santana, Bahia, to patients diagnosed with diabetes. The menus of five consecutive days in October 2023 were evaluated, using data from the hospital's Nutrition and Dietetics Service. The qualitative analysis followed the recommendations of the Food Guide for the Brazilian Population (2014), while the quantitative analysis calculated the nutritional composition of the foods in comparison with the recommendations of the Brazilian Diabetes Society (2019-2020) and the reference values of the Institute of Medicine (2006). The results revealed a predominance of fresh and minimally processed foods on the menus. The averages for protein, carbohydrates and lipids met the recommendations, but there were inadequacies in the supply of carbohydrates, lipids and some micronutrients such as vitamin B12 and vitamin D. The amount of sucrose and fiber was within the recommendations. It was concluded that, despite adequately meeting the recommendations, the menus need to be adjusted to ensure an adequate nutritional offer for patients diagnosed with diabetes, and periodic evaluations and adaptations according to the specific needs of these patients are recommended.