ArticleFrontiers in nutrition2024
Preparations offered to workers in different food services: application of the score for qualitative assessment of preparations.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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3 authors.
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Abstract
The quality of preparations offered in the workplace can vary according to the different segments of food services and may impact the health of the workers. This study aimed to qualitatively assess the food preparation offered to workers in from different food services. A total of 384 preparations were offered to workers in Curitiba City, Brazil. The preparations from three different segments of food services were evaluated: commercial (pilot study), non-commercial, and outsourced, selected for convenience. To identify the preparations, the nutritionist was interviewed, and the production process was monitored. The Score for Qualitative Assessment of Preparations (EAQP) was applied to evaluate the preparations, and they were classified according to their quality: high, intermediate, low, and very low quality. The chi-square and Kruskal-Wallis tests with
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