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The purpose of this paper is to evaluate the energy density (ED) of preparations served by a food service and develop and evaluate the acceptability of preparations in which the ED was reduced by substitution and/or reduction of fat and sugar.

The preparations served most frequently by a food service were identified and described using datasheets. Nutritional assessment of the preparations was performed while the ED was estimated by the ratio of energy value to final weight of the preparations. The preparations were analyzed for their sensory characteristics and reproducibility. Sensory analysis was performed using acceptability and affective tests. The scores obtained on the hedonic scale (1‐9) were assessed by ANOVA and Tukey's test.

The percentage difference between the ED of traditional and modified preparations showed an ED reduction of 6 to 28 per cent in savory preparations and 5 to 63 per cent in sweet preparations. Preparations that had an average acceptance of greater than or equal to 7 were considered acceptable. All preparations were considered acceptable by the judges. Many preparations depend on ingredients with high ED for their success and removing these ingredients can undermine acceptance of the preparation. It is important to understand the role of each ingredient in recipes as a whole, in order to retain the characteristics and palatability of preparations.

The reduction of ED in preparations is an effective strategy for reducing energy intake and increasing weight loss, where ED of preparations can be reduced while maintaining the level of acceptability.

The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.

Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez‐Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins.

The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.

Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as they appear to be associated with the prevention of many diseases. However, these vitamins are lost during the cooking process, which is of great importance in developing countries where deficits of these nutrientes are quite common in the population.

The results obtained in this study indicate that the cooking technique of choice is of fundamental importance not only at home but also for the food industry, considering the increasing consumption of processed foods.

This paper proposes an evaluation approach for analyzing excellence management practices at a regional level based on experts’ assessment.

Using the National Quality Foundation’s Management Excellence Model (MEG), 19 management excellence practices were identified and tailored for small- and medium-sized industries (SMIs). Data were collected through a survey with 25 experts who assessed these practices in the context of Brazilian manufacturing SMIs. The analysis utilized Fuzzy TOPSIS Class (FTC), and a sensitivity analysis was also conducted.

The proposed evaluation approach integrates a reference model for management excellence (MEG), an analysis method incorporating uncertainty (FTC), and results that enable decision-makers to make well-informed choices. Of the 19 practices assessed, 15 were classified as “unacceptable,” while four were rated as “regular,” and none as “expected.” Key challenges relate to practices in information security, knowledge, innovation and change management.

The study’s primary limitation is the use of non-probabilistic sampling and its focus on the Brazilian context. However, the extensive knowledge and experience of the experts in manufacturing SMIs and the need for studies addressing specific regional contexts should be noted.

The findings reveal a significant gap between ideal management practices and the actual state of SMIs, especially in emerging markets.

This research introduces a novel approach that combines a reference model tailored for SMIs with a multicriteria decision-making method, offering valuable insights for decision-makers and guiding future research.