Evaluation of the consumption of protein preparations in a hospital food and nutrition unit in Maceió, Alagoas

Offering a balanced diet in food and nutrition units (FNU) is essential for health promotion. However, having a nutritionally adequate menu is not enough; its preparations must be attractive to diners and well accepted. Thus, the objective of this study was to evaluate the consumption of protein preparations served to diners at a hospital FNU. For this, a descriptive exploratory study was carried out in a hospital FNU in the city of Maceió, Alagoas. The protein preparations served in the cafeteria were weighed for 15 days, at lunchtime, before opening, and after closing. Based on these data, the weight and percentage of consumption and leftovers of protein preparations were found. A descriptive analysis of the variables was carried out. The FNU produced an average of 32 kg of protein preparations daily. The highest percentage of leftovers was 30.2% (day 5) and the lowest percentage was 5.5 (day 11). Among the most consumed protein preparations, with 100% of its consumption, were plated chicken, beef stroganoff, meat parmigiana, sun-dried meat, and meat pancake. Those with the highest percentage of leftovers were soy at 100%, egg at 75.1%, and meat in Madeira sauce at 63.8%. It was concluded that only 3 preparations had a higher percentage of leftovers, which are the least consumed. This study was important for contributing data that help in better planning the production of protein preparations that have greater acceptability. Offrire una dieta equilibrata in unità di alimenti e nutrizione (FNU) è essenziale per la promozione della salute. Tuttavia, avere un menu nutrizionalmente adeguato non è sufficiente; le sue preparazioni devono essere appetibili per i commensali e ben accettate. Pertanto, l'obiettivo di questo studio era valutare il consumo di preparazioni proteiche servite ai commensali di un ospedale FNU. Per questo, è stato condotto uno studio esplorativo descrittivo in un ospedale UAN nella città di Maceió, Alagoas. Le preparazioni proteiche servite in mensa sono state pesate per 15 giorni, all'ora di pranzo, prima dell'apertura e dopo la chiusura. Sulla base di questi dati sono stati rilevati il ​​peso e la percentuale di consumo e di avanzi delle preparazioni proteiche. È stata effettuata un'analisi descrittiva delle variabili. L'UAN produceva una media di 32 kg di preparati proteici al giorno. La percentuale più alta di avanzi è stata del 30,2% (giorno 5) e la percentuale più bassa è stata del 5,5 (giorno 11). Tra le preparazioni proteiche più