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How to analyse and develop healthy menus in foodservice

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In addition to playing a pivotal role in assessing customer satisfaction, menus play an important role in the foodservice production process. Additionally, the type and quality of foods offered on menus may have a direct correlation with health promotion. To verify the nutritional quality of menus, a qualitative assessment method – the Qualitative Evaluation of Menu Components (QEMC) – is being proposed. The method is derived from the Standard QEMC and offers variations such as the Buffet QEMC and the Portugal QEMC. Menu items can be improved during the planning stage when using this assessment, which allows for corrections prior to production. These changes can lead to a healthier and more attractive menu from the sensory point of view, fulfilling the role of relieving hunger and feeding with quality, thus promoting health through the foods offered.

Keywords: dietician; evaluation; foodservice; healthy; menu; menu components; qualitative

Document Type: Research Article


Affiliations: 1: Departament of Nutrition, University Federal of Santa Catarina (UFSC), Florianópolis, Brazil 2: Faculty of Nutrition and Food Sciences of the University of Porto (FCNAUP), Porto, Portugal; 3: Faculty of Nutrition, University of Vale do Itajaí (UNIVALI), Balneário Camboriú, Brazil;

Publication date: August 1, 2006


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