Dohms Pietra Oselame da Silva, Stangarlin-Fiori Lize, Medeiros Caroline Opolski
Postgraduate Program in Food and Nutrition, Federal University of Parana, Curitiba, Brazil.
Postgraduate Program in Food and Nutrition, Department of Nutrition, Federal University of Parana, Curitiba, Brazil.
Front Nutr. 2024 Jul 25;11:1354841. doi: 10.3389/fnut.2024.1354841. eCollection 2024.
The quality of preparations offered in the workplace can vary according to the different segments of food services and may impact the health of the workers. This study aimed to qualitatively assess the food preparation offered to workers in from different food services. A total of 384 preparations were offered to workers in Curitiba City, Brazil. The preparations from three different segments of food services were evaluated: commercial (pilot study), non-commercial, and outsourced, selected for convenience. To identify the preparations, the nutritionist was interviewed, and the production process was monitored. The Score for Qualitative Assessment of Preparations (EAQP) was applied to evaluate the preparations, and they were classified according to their quality: high, intermediate, low, and very low quality. The chi-square and Kruskal-Wallis tests with Least Significant Difference (LSD) Test were used. Most of the preparations were of high quality (72.9%), using mainly the unprocessed or minimally processed ingredients. The preparations offered by the non-commercial food service provider had a better mean quality score when compared to other food services ( < 0.01). This study outcome is essential to help food service professionals to decide and choose the ingredients used in the preparations.
工作场所提供的餐食质量会因食品服务的不同部门而有所差异，这可能会影响员工的健康。本研究旨在定性评估不同食品服务部门为员工提供的餐食。巴西库里蒂巴市共向员工提供了384份餐食。对食品服务三个不同部门提供的餐食进行了评估：商业（试点研究）、非商业和外包，这些是为方便起见而选择的。为识别这些餐食，对营养师进行了访谈，并对生产过程进行了监测。应用餐食定性评估分数（EAQP）来评估餐食，并根据其质量分为：高、中、低和极低质量。使用了卡方检验和带有最小显著差异（LSD）检验的克鲁斯卡尔 - 沃利斯检验。大多数餐食质量较高（72.9%），主要使用未加工或最少加工的食材。与其他食品服务相比，非商业食品服务提供商提供的餐食平均质量得分更高（<0.01）。本研究结果对于帮助食品服务专业人员决定和选择餐食中使用的食材至关重要。
