The aim of this paper is to present a qualitative menu evaluation grid that allows an analysis to be made of the menus prepared by institutions that support people aged 65 and over, based on dietary recommendations and existing qualitative menu evaluation tools. This tool uses a grid to make a qualitative assessment of menus defined for all the meals in a day's food, consisting of 41 assessment criteria grouped into 6 domains (general items, soup, protein suppliers, carbohydrate supplier accompaniment, vegetable accompaniment and dessert).
Name and profession
Maria, Project manager
Name of organization
Aproximar
Country
Portugal
Creator name
Direção Geral de Saúde
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