Abstract
Food and Nutrition Units aim to provide balanced meals within dietary and hygienic standards. However, one should also consider the sensory aspects of preparation because these characteristics can influence the attitude of the messmate, drawing him or not for ingestion. This study aimed to assess the dimensions of sensory and nutritional quality of protein preparations in school. The study was conducted in two school units in Rio de Janeiro, with the application of the theoretical model Assessment of Nutritional and Sensory Quality. The main procedures that could compromise the nutritional and sensory quality of the preparations were: (a) lack of standardization in per capita preparations; (b) lack of photographic records at all stages; (c) failure to keep the right temperature in the sensory context, at receiving, storing and thawing; (d) deficiency in the quality control of the oil used in frying; and (f) not conducting satisfaction surveys with messmates. It was possible to identify that both units may present improvements in the production process, in order to contribute to the nutritional and sensory quality of food. Corrective actions should be taken by local nutritionists, as well as awareness of the team should be held.
Highlights
Os hábitos e práticas comportamentais, inclusive os alimentares, são formados na infância, quando se iniciam as escolhas da quantidade de alimentos, horário e ambiente das refeições
The study was conducted in two school units in Rio de Janeiro, with the application of the theoretical model Assessment of Nutritional and Sensory Quality
The main procedures that could compromise the nutritional and sensory quality of the preparations were: (a) lack of standardization in per capita preparations; (b) lack of photographic records at all stages; (c) failure to keep the right temperature in the sensory context, receiving, storing and thawing; (d) deficiency in quality control of the oil used in frying; and (f) not conducting satisfaction surveys with messmates
Summary
Um aspecto que deve ser considerado é a dificuldade na aplicação dos formulários descritos pelas autoras,[6,7] referente aos critérios de tempo de temperatura na etapa de preparo. Os critérios de observação para cada etapa foram os mesmos definidos por Riekes[7] e Proença et al.,[6] com exceção do indicador de binômio tempo e temperatura na etapa de cocção (quadro 1). A UAN 2 não dispõe de quantitativo adequado à execução do cardápio, uma vez que, ocasionalmente, ocorrem atrasos na distribuição das preparações, tendo em vista a sobrecarga de alguns equipamentos, como por exemplo, a chapa bifeteira. A FTP é um instrumento gerencial de apoio operacional pelo qual se fazem o levantamento dos custos, a ordenação do preparo e o cálculo do valor nutricional da preparação,[12] Através dela, pode-se obter um cardápio equilibrado, do ponto de vista nutricional, bem como contribuir para a garantia da padronização das preparações. O uso das FTPs é, assim, de suma importância, pois auxilia o trabalho do nutricionista, promovendo o aperfeiçoamento dos funcionários e a melhoria da saúde da população atendida, já que permite identificar o valor energético total e os nutrientes fornecidos em cada preparação.[3,12] Dessa maneira, o nutricionista e a equipe devem discutir a confecção das preparações, além de colaborarem na definição dos pedidos de compras e requisições diárias, evitando faltas ou sobras de alimentos
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