QUALITATIVE EVALUATION OF MENUS OFFERED IN INDUSTRIAL FOOD SERVICES IN WESTERN BAHIA

Abstract

 The objective of this study was to qualitatively evaluate the menus of Industrial Food Services in Western Bahia. This research is a cross-sectional, descriptive and quantitative study carried out in two industrial units located in Western Bahia, where 60 menus offered at lunch in two units (A and B) were evaluated during 30 days of study. The Qualitative Assessment of Menu Preparations method was used as a tool, with the negative and positive aspects being evaluated and classified as terrible, bad, regular, good and excellent. Regarding the results, a good supply of fruit was agreed on most of the days evaluated, with a classification between excellent and regular and the supply of leafy vegetables between excellent and good, reaching what is recommended by the Workers' Food Program (PAT). The offer of fried foods was considered bad and terrible, and fatty meats were considered bad in both units. Other notable aspects were the supply of foods rich in sulfur (terrible), sweets (terrible and fair) and sweets associated with fried foods (bad and fair). A positive aspect observed was the reduction in the selection of foods and the arrangement of menu cores that were considered colorful, although on some days the prevalence of white foods was offered. It should also be noted that the menus of the industrial units evaluated positive and negative points, making it important to use the method applied in this study to assist in the menu planning process in order to minimize inadequacies. The importance of nutritionists in adapting food in industries is also highlighted, in order to promote a balanced diet for workers and a better quality of life.