Social assistance and citizenship units: food and nutrition guidelines for menu planning.

Abstract

This research deals with the development of dietary and nutrition guidelines for the planning and evaluation of menus in social assistance and citizenship units. The topic is especially important because there are currently no specific guidelines establishing the parameters for meal provision in these highly complex public facilities. The methodology included the collection of information on the institutional menu preparation and evaluation process in a Brazilian metropolis and a bibliographic review of recommendations for adopting and promoting an adequate and healthy diet in Brazil. Thirteen guidelines were formulated, structured around three core elements (qualitative, quantitative and good practices) encompassing the human right to food and adequate and healthy meals, sustainability and the environment and strategic menu planning and good production practices. Each element respects the general purpose of the recommendation and is underpinned by an in-depth theoretical framework. These guidelines can serve as a key public management tool and a regulatory framework to guide the efficient use of financial resources allocated to the production and provision of healthy meals to socially vulnerable people.