Instrumento de avaliação de cardápios escolares: em construção
Arquivos
Data
2013
Autores
Chagas, Carolina Martins dos Santos [UNIFESP]
Orientadores
Batista, Sylvia Helena Souza da Silva [UNIFESP]
Tipo
Dissertação de mestrado
Título da Revista
ISSN da Revista
Título de Volume
Resumo
Uma boa alimentacao e entendida como uma dieta variada quanto ao numero e tipos de alimentos. Esta age como protagonista na prevencao e no tratamento de certas doencas, o que torna importante a analise do consumo alimentar e/ou das estrategias de oferta da alimentacao. Entretanto, poucos estudos realizam a avaliacao global da dieta. Dessa forma, esta pesquisa objetivou realizar uma revisao sistematica (RS) sobre os instrumentos de avaliacao da qualidade dos cardapios escolares descritos na literatura cientifica (artigos originais), no periodo de 1994 a 2009, bem como conhecer as concepcoes dos tecnicos e colaboradores do Programa Nacional de Alimentacao Escolar (PNAE) sobre cardapios adequados, identificando as metodologias de analise adotadas para esse fim. A partir destes dados procurou-se elaborar um instrumento de avaliacao da qualidade da alimentacao escolar, na perspectiva da alimentacao saudavel e da educacao permanente dos profissionais responsaveis pela avaliacao de cardapios no PNAE. Pela RS obteve-se a indicacao de utilizacao do Indice de Qualidade da Refeicao (IQR), como instrumento balizador, tendo em vista a relacao do metodo com a questao central da pesquisa. As entrevistas com os tecnicos e colaboradores apontaram as fragilidades das analises dos cardapios, especialmente, pela indefinicao de um instrumento de padronizacao da atividade. Estes resultados serviram de base para desenvolver o Indice de Qualidade de Cardapios Escolares (IQCE), que e uma ferramenta de avaliacao da qualidade dos cardapios escolares no escopo da alimentacao saudavel. Para avaliacao pelo IQCE, e necessario o acesso ao cardapio escolar oferecido ao longo de uma semana, aos alunos do ensino fundamental. Este indice e composto por cinco itens, sendo eles: oferta de frutas e hortalicas; oferta de carboidratos; oferta de gordura total; oferta de gordura saturada e; variedade do cardapio. Cada item do IQCE recebe uma pontuacao que varia entre 0 a 20 pontos, correspondendo a uma variavel quantitativa continua. A pontuacao final do instrumento soma 100 pontos, sendo categorizado da seguinte forma: cardapio inadequado, para IQCE ≤ 50 pontos; cardapio que precisa de melhoras, no caso do IQCE entre 50 e 80 e; cardapio adequado, para IQCE ≥ 80 pontos, seguindo a mesma categorizacao dos outros indices de qualidade. A estrategia de desenvolvimento do instrumento baseou-se na legislacao atual do PNAE, nas orientacoes do Guia Alimentar para a populacao brasileira, e principalmente, no Indice de Qualidade da Refeicao (IQR). Destaca-se a importancia e a necessidade de novas pesquisas fundamentadas na presente proposta para se avaliar a aplicacao pratica do IQCE no ambito do PNAE
Good nutrition is understood as a varied diet on the number and types of food. This acts as a protagonist in the prevention and treatment of certain diseases, which make it important to analyze food intake an d / or supply strategies. However, few studies carried out an overall diet evaluation. Thus, this study aimed to perform a systematic review (SR) on the instruments for assessing the quality of school menus described in the scientific literature (original articles), from 1994 to 2009, as well as identify the concepts of technical and programmer’s of the national School Meals (PNAE) on appropriate menus, identifying analysis methodologies adopted for this purpose. From these data we sought to develop an inst rument for assessing the quality of school meals, from the prospect of a healthy diet and continuing education for professionals, which are responsible for the assessment of the PNAE menus. Through the SR the indication for the use of the meal Quality Inde x (IQR) was obtained as basic instrument which considers the relation between method and the main issue of the research. Interviews with technicians and collaborators pointed out the weaknesses of the analysis of menus, especially due to the uncertainty of an instrument of activity standardization. These results were the basis for developing the Quality Index for School Menus (IQCE), which is a tool for assessing the quality of school menus in the scope of a healthy diet. To review the IQCE, it is necessary to access the school menus offered over a week to elementary students. This index is composed of five items, namely: supply of fruits and vegetables; supply of carbohydrates, total fat supply, provision of saturated fat and; variety of the menu. Each item of IQCE receives a score ranging from 0 to 20 points, which corresponds to a continuous quantitative variable. The final score of the instrument reaches 100 points, which are categorized as the following: inappropriate menu for IQCE ≤ 50 points; menu whic h needs improvements, in the case of IQCE between 50 and 80; menu suitable for IQCE ≥ 80 points. This follows the same categorization of other indices of quality. The development strategy of the instrument was based on the current legislation of the Progra m, the guidelines of the Food Guide for the Brazilian population, and especially in the Diet Quality Index (DQI). We highlight the importance and need for further research based on this proposal to evaluate the practical application of IQCE under PNAE.
Good nutrition is understood as a varied diet on the number and types of food. This acts as a protagonist in the prevention and treatment of certain diseases, which make it important to analyze food intake an d / or supply strategies. However, few studies carried out an overall diet evaluation. Thus, this study aimed to perform a systematic review (SR) on the instruments for assessing the quality of school menus described in the scientific literature (original articles), from 1994 to 2009, as well as identify the concepts of technical and programmer’s of the national School Meals (PNAE) on appropriate menus, identifying analysis methodologies adopted for this purpose. From these data we sought to develop an inst rument for assessing the quality of school meals, from the prospect of a healthy diet and continuing education for professionals, which are responsible for the assessment of the PNAE menus. Through the SR the indication for the use of the meal Quality Inde x (IQR) was obtained as basic instrument which considers the relation between method and the main issue of the research. Interviews with technicians and collaborators pointed out the weaknesses of the analysis of menus, especially due to the uncertainty of an instrument of activity standardization. These results were the basis for developing the Quality Index for School Menus (IQCE), which is a tool for assessing the quality of school menus in the scope of a healthy diet. To review the IQCE, it is necessary to access the school menus offered over a week to elementary students. This index is composed of five items, namely: supply of fruits and vegetables; supply of carbohydrates, total fat supply, provision of saturated fat and; variety of the menu. Each item of IQCE receives a score ranging from 0 to 20 points, which corresponds to a continuous quantitative variable. The final score of the instrument reaches 100 points, which are categorized as the following: inappropriate menu for IQCE ≤ 50 points; menu whic h needs improvements, in the case of IQCE between 50 and 80; menu suitable for IQCE ≥ 80 points. This follows the same categorization of other indices of quality. The development strategy of the instrument was based on the current legislation of the Progra m, the guidelines of the Food Guide for the Brazilian population, and especially in the Diet Quality Index (DQI). We highlight the importance and need for further research based on this proposal to evaluate the practical application of IQCE under PNAE.
Descrição
Citação
CHAGAS, Carolina Martins dos Santos. Instrumento de avaliação de cardápios escolares: uma proposta em construção. 2011. 174 f. Dissertação (Mestrado Profissional em Ensino em Ciências da Saúde) – Escola Paulista de Enfermagem, Universidade Federal de São Paulo. São Paulo, 2013.