QUALITATIVE ASSESSMENT OF MENU’S PREPARATIONS IN A FOOD AND NUTRITION UNIT AT CAMAÇARI-BA

Abstract

This article aims to evaluate menus from transported-meals of a commercial Food and Nutrition Unit (FNU), entitled “Unit B”, in Camaçari-BA. This is a descriptive and qualitative research, carried out in a period of 12 days, using the Qualitative Assessment of Menu Preparations - AQPC method, analyzed in positive and negative aspects. It was identified that the positive aspects had 100% occurrence during the analyzed period, while the negative aspects had 0% occurrence. Within the AQPC method, it evidences that the unit B plans to do menus with the aim of serving nutritious meals, with a source of vitamins, fiber and pleasant flavour. The daily’s nutritionist’s presence led to improvements in food production and preparation, with assertive practices regarding food safety for its customers.