Vegetarianismo na UFC: satisfação das preparações oferecidas e qualidade do cardápio servido no restaurante universitário

Abstract

INTRODUCTION: Vegetarianism is based on the partial or total exclusion of animal products. OBJECTIVE: To evaluate user satisfaction with the dishes offered and to investigate the quality of the vegetarian menu served at the University Restaurant - RU of the Federal University of Ceará - UFC. METHODOLOGY: The study population was defined considering all users of the RU of UFC, Fortaleza campus, who consume the vegetarian dish. Satisfaction with the menu and characterization of the clientele were evaluated using a mixed electronic questionnaire consisting of subjective and multiple-choice questions, totaling 26 questions. The menu of the University Restaurant was evaluated by three methods: Qualitative Assessment of Menu Preparations (AQPC), assessment based on the recommendations of the Food Guide for the Brazilian Population and the presence of regional foods. RESULTS: Most individuals who participated in the study were female, aged between 18 and 23 years old, white and in college. Most of the participants were ovolactovegetarians, using the restaurant for lunch due to its price and ease of access. The most preferred dish was vegan Vatapá, and the quality of the menu was assessed as good to average. The vegetarian menu at the RU included ingredients and products that met all the classifications of the Food Guide for the Brazilian Population, with the natural classification being the most abundant. Regional foods were also present, with fruits being the most abundant. CONCLUSION: There was a large female and young ovolactovegetarian audience, with greater attendance at lunchtime. The quality of the menu and satisfaction with the vegetarian dishes offered were also highlighted, although suggestions were made to improve the quality of the menu offered by the UFC RU.