Oliveira, Vanessa Teixeira de LimaAraújo, Flaviane Dantas de Araújo2022-04-122022-04-122022-02-15ARAÚJO, Flaviane Dantas de. Avaliação qualitativa das preparações servidas em um restaurante popular e os impactos do cenário pandêmico da COVID-19. 2022. 28f. Trabalho de conclusão de Curso (Graduação em Nutrição) - Faculdade de Ciências do Trairi, Universidade Federal do Rio Grande do Norte, Santa Cruz, 2022.https://repositorio.ufrn.br/jspui/handle/123456789/46899Considering the implications that the pandemic caused in other areas and the importance of the popular restaurant program in the offer of meals, this study aimed to qualitatively evaluate the lunch menu preparations of the Popular Restaurant in the municipality of Santa Cruz-RN and the impacts of the Covid-19 pandemic scenario. To this end, the menus for the months of March, April, May, August and September 2021 were evaluated by the AQPC method - qualitative evaluation of menu preparations; classified the frequency of items based on an adaptation proposed by Prado et al. In addition, through the adaptation of the AQPC Escola method, the preparations were designated according to the recommendations of the type of processing according to the Food Guide for the Brazilian population. A low supply of fruits and leafy vegetables was identified, a high supply of fatty and sweet meats, regular of preparations rich in sulfur and the same colors, however, as for the frying and the frying + sweet set were highlights, as it was presented in only 1 day. Furthermore, with the gradual opening of the environments, there was an increase in the supply of hardwoods, a decrease in monotony, foods rich in sulfur and sweets, and even so, preparations with in natura or minimally processed + processed foods were present every day. In addition, it is important to emphasize that through the AQPC method it is possible to identify adjustments in order to offer quality to diners. It is noteworthy that in the research universe (Popular Restaurant) the need for changes was observed, in order to be more emphatic in its principle.Attribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/Avaliação qualitativaQualitative assessmentCardápiosMenusEducação alimentar e nutricionalFood and nutrition education. Institutional foodAvaliação Qualitativa das Preparações do CardápioQualitative Evaluation of Menu PreparationsbachelorThesis