Análise comparativa da composição de cardápios escolares em São Paulo: a importância do equilíbrio de nutrientes

Abstract

This article analyzes the menu composition of a public and a private school in the State of São Paulo, with a focus on nutritional adequacy and nutrient balance, using the AQPC method (Qualitative Assessment of Menu Preparations). Developed by Veiros and Proença, this method enables a qualitative evaluation of the nutritional and sensory aspects present in the menus. The results indicate that both types of schools offer a variety of foods, with an emphasis on fresh and minimally processed items such as fruits, vegetables, and greens. Private schools encourage students' food autonomy by allowing them to choose their meals. However, public schools do not provide these foods on a daily basis. The study underscores the importance of nutritionists reevaluating school menus in compliance with current regulations and the Brazilian Population Dietary Guidelines, as well as implementing strategies to enhance students' food autonomy.

Descriptors: School Feeding, Healthy Nutrition, Qualitative Evaluation of Menu Preparations