Avaliação da utilização e custo do óleo de soja na produção de arroz e feijão em um restaurante universitário

Abstract

Objective: The study aimed to evaluate the amount and cost of soybean oil used in the preparation of rice and beans, comparing them with the technical specifications and guidelines by the World Health Organization and the Food Guide for the Brazilian Population (2006). Methods: Data collection was carried out for 15 days in a university restaurant by measuring the difference between the amount of oil used in lunch preparations with the total amount of oil contained in cans of 18 liters used daily. For comparing the oil consumption costs between the quantity used and determined by the technical specifications, we used the price of 18-liter oil cans defined by month vendor. Results: The results showed variations in the quantities of oil which corresponded on average 0.29 ± 0.10 (l) 0.99 ± 0.42 (I) to beans and rice, respectively 10 kg of raw grain. Such variations were statistically significant difference (p <0.05) for both preparations. Regarding the cost to prepare, there was increased significantly (p <0.05) to compare with the data sheet values, with an average variation of R $ 0.94 and R $ 1.96 for the production of 10 kg of beans and rice, respectively. The quantity of oil obtained in rice portions (5.4 ml) and bean (2.5 ml) was also high as compared to the daily consumption recommendations of oils and fats by the World Health Organization (16ml / day) and the Food Guide for the Brazilian Population (8 ml / day). Conclusion: The importance of Preparation Data Sheet in controlling costs in the production of meals, and the amount of oil used in the preparation is greater than recommended, so a training program is necessary to standardize the production of meals according to the data sheet of the preparation.