Qualitative Assessment of the Menu Components of the School Prof. EMEIEF José Aldo Kuhl, Limeira (SP)

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This study aimed to analyze the menu offered to the students of a public school by the method Qualitative Evaluation of Menu Components (QEMC). There were high frequency of fruits and vegetables; low frequency of sweets, fatty meats, sausages and fried preparations; and absence of monotony colors. In contrast, there was a high frequency of sulfur-rich foods. The daily nutritional quality of the menu was balanced with the presence of the major food groups of the Brazilian food pyramid guide.