QUALITATIVE EVALUATION OF MENUS OFFERED IN PRIMARY SCHOOLS IN THE METROPOLITAN AREA OF SÃO PAULO

Objectives: To perform a qualitative assessment of menu preparations of municipal schools in Great São Paulo. Method: The monthly menus of municipal schools in the cities of Barueri, Guarulhos, São Bernardo do Campo and São Paulo (SP) were qualitatively evaluated by the method of Qualitative Assessment of Menu Preparations (AQPC). Results: The supply of vegetables was satisfactory. Although fruits have been adequately supplied, the presence of sweets is constant. Of the five menus analyzed, three presented color monotony in at least one of the large meals. The cooking techniques of protein dishes were appropriate. Beef is the meat that is most present in the menus, and the supply of fish is limited. Conclusion: The method used is a good tool for assessing the quality of meals, because food is not eaten only by its nutritional quality, but also for its sensory characteristics. In general the evaluated menus are adequate in relation to the supply of fruits, vegetables and dairy products and cooking techniques employed. However, it is suggested to review the frequency of the use of sulfur and sweet foods on the menu.