Diagnostico del Servicio de Alimentación de la Unidad Educativa Liceo Nuevo Mundo. Propuesta de Intervención Basada en los Parámetros Dictados por los Ministerios de Educación y Salud Pública, 2011

Abstract

Nutritional food problems with affect the population, principally student’s, are recognized today as an essential necessary complement to improve food safety and food service quality in order to meet the needs of the educational community. A special menu for new students was designed according to the guidelines issued by the Ministries of Education and Public Health which will help prevent malnutrition and poor nutrition of the students at the Liceo New World high School. The major areas which receive failing qualifications at the dining facilities of the Liceo New World high school and, in turn, dissatisfaction for new students are presentation, color variety, temperature, texture, liquid consistency, flavor, and aroma of the menus. Based on the analysis, improvements in preparation techniques and presentation and service menus which include hygiene and sanitation regulations and standards from the culinary standpoint were constituted.