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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutritional Epidemiology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1354841
This article is part of the Research Topic Nutrition and Sustainable Development Goal 8: Decent Work and Economic Growth View all 4 articles

Preparations offered to workers in different food services: application of the score for qualitative assessment of preparations

Provisionally accepted
Pietra P. Dohms Pietra P. Dohms Lize Stangarlin-Fiori Lize Stangarlin-Fiori Caroline O. Medeiros Caroline O. Medeiros *
  • Federal University of Paraná, Curitiba, Paraná, Brazil

The final, formatted version of the article will be published soon.

    The quality of preparations offered in the workplace can vary according to the different segments of food services and may impact workers' health. This study aimed to qualitatively assess food preparations offered to workers in different food services. A total of 384 preparations offered to workers in three segments of food services were evaluated: commercial (pilot study), non-commercial, and outsourced, selected for convenience, in the city of Curitiba, Brazil. To identify the preparations, an interview was carried out with the nutritionist in addition to the monitoring of the production process. The Score for Qualitative Assessment of Preparations (EAQP) was applied to evaluate the preparations, and the preparations were classified according to their quality: high, intermediate, low, and very low quality. Chi-square and Kruskal-Wallis tests with post hoc DMS were used. Most of the preparations were of high quality (72.9%), using mainly unprocessed or minimally processed ingredients. The preparations offered in the non-commercial food service had a better mean quality score when compared to other food services (p<0.01). This knowledge is essential to help food service professionals decide and choose the ingredients used in preparations.

    Keywords: prepared food, restaurant, food quality, Public Health, Nutrition programs and policies

    Received: 09 Feb 2024; Accepted: 04 Jul 2024.

    Copyright: © 2024 Dohms, Stangarlin-Fiori and Medeiros. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Caroline O. Medeiros, Federal University of Paraná, Curitiba, 80060-000, Paraná, Brazil

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.