PADRONIZAÇÃO E ADEQUAÇÃO DE FICHAS TÉCNICAS DE PREPARAÇÃO DE SOPAS DA DIETA LEVE: DESENVOLVIMENTO DE UM E-BOOK

Abstract

The work in question addresses the importance of hospital diets, highlighting their role in the recovery of patients. Nutrition has a great influence on fighting cancer, directly impacting the prognosis and eating habits that are affected due to the treatments and medications used. The objective of the work is to provide the dietary adequacy of hospital soups for the light diet of a hospital unit specialized in cancer patients, through the standardization of Technical Preparation Sheets and development of an e-book. To develop the work, qualitative analyzes of the soups offered in 2022 and quantitative analyzes of two soups offered in the period from April to June 2023 were carried out, using an automated TPS spreadsheet prepared by the author. It was possible to detect monotony in the foods used to prepare the soup and nutritional inadequacy, with excess total fat, saturated fat and sodium in addition to low protein content. After the analyses, 15 soups were selected that combine a variety of foods that were suitable for the quantities for the testing and adjustment phase, where we held three workshops to prepare the selected soups. Next, an e-book was created describing the processes for nutritionally adequate preparations, including cutting techniques, seasonings, production indicators and TPS. The e-book aims to be a source of knowledge for Nutrition and Gastronomy professionals, going beyond standardized recipes, positively influencing eating practices.