Análise do conhecimento sobre o glúten por estudantes de cursos da área de alimentos da região nordeste do Brasil e elaboração de checklist para prevenção de contaminação cruzada por glúten em cozinhas compartilhadas

Abstract

Individuals suffering from gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity should maintain a gluten-free diet for life. Thus, for the preparation of specific or naturally gluten-free foods, it is necessary to adopt strict care to avoid transgressing the diet of individuals who need to avoid this protein complex. In this study, the objective was to analyze the knowledge about the theme "gluten" by students of Technical and Higher level courses involved in the preparation of food in the Northeast region of Brazil and to elaborate a checklist to prevent cross-contamination of food in shared kitchens. A survey of the PPCs available online was carried out for the analysis of the academic guidelines of the courses, and a questionnaire was applied to the students, through digital means, they should be at least 18 years old and be students in the Technical courses in Food and in Nutrition and Dietetics, Nutrition , Food Engineering and Gastronomy offered by public and private institutions. A checklist was prepared based on RDCs n°216/2004, n°275/2002 and on the Allergen Control Program guidance guide (BRASIL, 2018). 60 PPCs were identified, 13 from Food Engineering, 14 from Gastronomy, 17 from Nutrition, 15 from Food Technician and 1 from Nutrition and Dietetics Technician. The documents available on the websites of these Institutions are still limited, and it is through them that one becomes aware of the content offered, considered essential for student training. The questionnaire was completed with 54 participants, belonging to Bahia, Ceará, Paraíba and Pernambuco. Most had average knowledge about the theme “gluten”. The checklist for identifying possible points where contamination may occur is essential to prevent the presence of gluten in naturally gluten-free foods or specific gluten-free preparations.