Avaliação da qualidade nutricional de cardápios servidos em um restaurante universitário

The objective of this study was to evaluate the nutritional quality of the standard menu served at the University Restaurant of the Federal University of Pará. The research is cross-sectional, with a quantitative approach and an exploratory and descriptive objective. The standard menu of the unit was analyzed using the Score for Qualitative Evaluation of Preparations (EAQP). First, the preparations were evaluated, and then the methodology was adapted to assess and classify the menus that comprise the options of animal origin and vegetarian, offered at the unit. The study evaluated 95 preparations that make up the standard menu for lunch and dinner, of which 75% were classified as "high quality," with highlights in the categories of side dishes, salads, and desserts, with percentages above 80%. The vegetarian category reached 72%, and the main animal origin category 40%. Regarding the evaluation of the main animal origin standard menu, 72% of these were classified as "excellent" for lunch, and for dinner, the percentage reached 76%. Concerning the vegetarian standard menu, 92% of these were considered "excellent" for lunch and dinner. It is concluded that the standard menu of the evaluated UAN has predominantly good quality indices, meeting the recommendations indicated by the Food Guide for the Brazilian Population. The University Restaurant plays a significant role within the university, as it ensures the Food and Nutritional Security of the university community. Therefore, despite the satisfactory percentages, it is essential to highlight the importance of continuous evaluations of its meals, aiming at the frequent offer of nutritionally adequate and healthy foods to its users.