Avaliação qualitativa e quantitativa do cardápio de uma unidade hospitalar em Brasília - DF
AGRADECIMENTOS Agradeço primeiramente a Deus, à minha família e meus amigos. Também aproveito a oportunidade para agradecer o apoio e a disponibilidade dos funcionários e funcionárias do Hospital Universitário, em especial Raimunda Pimentel, Marise e Cristiane, colegas nutricionistas. Á minha orientadora, mais uma vez foi muito bom trabalhar ao seu lado, obrigada por tudo hoje e sempre Raquel. ABSTRACT The nutrition food unity (NFU )in hospitals can be feature as essencial institution, then
... stitution, then offers meals to your workers and patient.The menu plainning have the meaning objective program techniquely meal that attend the nutritional recomendations of the costumers.In this way detach the importance of the managment by the nutricionist as health agent.This study have the objective to analize the quality and the quantity of the menu in a NFU of a Hospital in Brasília and with Manufacturing Tecnical Card (MTC).All the MTC of six meals was made for ten days. Made use of Nutrional Composition Table to calculate. The information was compared with the Estimative Average Recomendation (EAR).The calorie distribution of the menu offered in the clinics demonstrated variations. About this distribution can perceive that the variations were different that the proposition of Teixeira (2002).The breakfast and the packed lunch are up the recomendation. About the micronutrients, perceive that only fiber quantity is down of the World Health Organization (WHO). In the refectory didn´t see variations on the calorie value of the breakfast,because is always the same food. At the lunch check one variation of 49% and at the dinner yet 53%, showing best playnning of the menu. The refectory menu have deficit in the fiber quantity. After analize these informations, can be discuss about new estrategies to improve the service, being to promove health feeding.