OBJECTIVE: This study assessed the nutritional and sensory aspects of the preparations served during a month at the Children Education Centers of one city from Grande Florianópolis, Santa Catarina, Brazil. METHODS: This case study used the method Qualitative Evaluation of Menu Components, adapted to the reality of Children Education Centers and based on the recommendations of the Brazilian Food Guide, to assess the menu from June 2008. RESULTS: The foods served to the preschool children at lunch and supper are low in high-fat meats and fried preparations and do not contain too many sulfur-rich foods or color monotony. However, the simple carbohydrate and trans fatty acid contents are high, the amounts of fruits and non-starchy vegetables are low and the snacks are not colorful. CONCLUSION: The menu needs to be monitored thoroughly to ensure that the preparations meet all the recommendations of the Brazilian Food Guide.
School feeding; Child, preschool; Child health; Food quality
