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Objective: To analyze the menu of an Institucional food and nutrition unit in Brasilia (Brazil) through the Menu’s Preparation Evaluation method (AQPC method). Methods: Qualitative evaluation of a food and nutrition unit’s menu in Brasilia (Brazil) between July and November, 2007, totalizing 104 days. The AQPC method enabled to evaluate the presence of the next variables: preparation techniques, stalks and pickles in salads, colors, food rich in sulfur, fruits, sweets, arrangement of sweets and fries, fries and fat meats. The following steps were to group the daily variations per week; after, per month and finally to put together the five months. Data were tabulated in relation to all the days of the analyzed menus. Results reveal indicative percentages regarding the nutritional quality of the menu. Results: It was observed an expressive percentage of stalks (94.2%), of similar colors (58.6%), food rich in sulfur (57.7%), fruits (54.8%), fat garnishes (55.8%). It was verified a lower percentage of sweets (45.2%), of fat meats (37.5%), of fries (22.1%), of pickles (16.3%), of foods with fat meat (15.4%), of sweets and fries (12.5%). Concerning the meats’ preparation techniques, they were: to roast (26%), to soak (24%), to grill (21.1%), to fry (11,5%), to cook in steam (7.7%), to boil (5.8%) and to stew (3.9%). Conclusion: The menu tries to supply healthy foods due to stalks’ and fruits’ presence. However, there is great quantity of saturated fat. The AQPC method is a valuable tool so the nutritionist can evaluate totally and qualitatively the food and nutrition unit’s menu. Index term: Food and nutrition unit. Qualitative evaluation. Menu. Nutritionist.

Análise do cardápio de uma unidade de alimentação e nutrição institucional em Brasília-DF segundo o método “Avaliação Qualitativa das Preparações do Cardápio”