Author:

• Vanessa Souza - Souza, Vanessa - Universidade Federal do Espirito Santo - <vanessas.rocha@yahoo.com.br>

Co-author(s):

• Amanda Ferreira - Ferreira, Amanda - Universidade Federal do Espirito Santo - <amandabrinco@hotmail.com>
• Jackline Freitas Brilhante São José - São José, Jackline Freitas Brilhante - Universidade Federal do Espirito Santo - <jackline.jose@ufes.br>
• Erika Silva - Silva, Erika - Universidade Federal do Espirito Santo - <erika.alimentos@gmail.com>
• Daniela Silva - Silva, Daniela - Universidade Federal do Espirito Santo - <contato.daniela.nut@gmail.com>

Thematic Area:

Alimentação, Nutrição e Saúde

Abstract:

The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children‘s Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children‘s age group. Data were analyzed using the Mann Whitney test with a significance level of p

Keywords:

School feedingFood qualityIntervention studies

Content:

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