Manual for preparing menus
The focus of this course is to instruct managers and those responsible for social institutions in creating menus, in a clear, simple and objective way. These courses are offered free of charge to all Prato Cheio partner institutions. And now they are available to everyone, so they can offer a varied, healthy, safe, balanced and sustainable diet.
Part 1 – What is a menu?
Part 2 – The function of Food
In this video, we will discuss the function of food. To prepare a menu, it is essential to know the foods and what their functions are in our body, in order to understand the immensity of their importance in the composition of a meal.
Part 3 – Interactions between nutrients
In this video, we will address the interactions that exist between nutrients. Did you know that some nutrients can compete with each other to be absorbed in the body? On the other hand, there are nutrients that enhance the absorption of others!
Part 4 – Menu composition
In this video, we will learn about the composition of a menu and the initial analyzes for its preparation.
Part 5 – Food Guide for the Brazilian Population
In this video, we will talk about the Food Guide for the Brazilian Population The Food Guide for the Brazilian population is a document developed for access by the entire population, with the aim of implementing adequate and healthy eating practices. In this document, foods are classified as fresh, minimally processed, processed and ultra-processed.
Part 6 – Food Guide Recommendations
In this video, we will talk about Healthy Meal Guide Recommendations. The Food Guide contains in its content some examples of healthy meals, containing regional culinary preparations in order to suit the culture, combination of flavors and texture, in addition to offering foods that provide a variety of nutrients.