NUTRITIONAL QUALITY OF UNIVERSITY RESTAURANT MENUS EVALUATED USING THE AQPC METHOD

Abstract

University restaurants play a strategic role in promoting healthy eating, particularly within student assistance policies. In this context, the Qualitative Evaluation of Menu Preparations (AQPC) is a widely used tool for assessing the nutritional and sensory quality of menus offered. This study aimed to analyze the scientific evidence published between 2021 and 2026 regarding the nutritional quality of university restaurant menus evaluated using the AQPC method. A narrative literature review was conducted through a structured search in Google Scholar and SciELO using the descriptors "AQPC", "Qualitative Evaluation of Menu Preparations", and "University Restaurant". Ten studies conducted in Brazilian university restaurants met the eligibility criteria. Overall, the studies reported a high frequency of fruits and leafy vegetables and a low occurrence of fried foods in part of the evaluated services. However, recurring inadequacies were identified, including menu color monotony, frequent use of sulfur-rich foods, limited diversity of fruits and vegetables, the presence of high-fat meats, and frequent dessert offerings in some restaurants. The studies also demonstrated advances in the availability of vegetarian meals, although nutritional adequacy remains a challenge. The findings indicate that AQPC is an effective management tool for monitoring menu quality and supporting the planning of more diverse, balanced, and healthier meals, especially when combined with quantitative nutritional analyses, sensory evaluation, and acceptability assessments.