Evaluación de los comedores comunitarios en Tizimín, Yucatán, México: percepciones y propuestas del personal y beneficiarios

Gómez, Maricela Balam; Uicab-Pool, Gloria de los Ángeles; Uch-Puc, P.; Sabido-Barrera, Jean

doi:10.1016/s1665-7063(13)72641-1

Cited by 5 publications

(3 citation statements)

References 3 publications

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“…As there is no direct transfer of federal resources to these programs, only decentralized resource allocation [17], the results suggest a great interest and commitment of municipalities in maintaining GSR with their resources. In other countries, as in the case of Mexico, food programs require resources from the federal government and, facing insufficient support, they may be temporarily closed [18]. As a strategy to achieve financial stability, Peruvian food programs were decentralized.…”

Section: Discussionmentioning

confidence: 99%

“…Monitoring indicators is of great importance because it allows to understand the adjustments needed to improve service quality [5]. Balam-Gómez et al [18] interviewed 177 users and 41 workers of three community kitchens in Mexico in 2011 and observed that the programs lacked the technical and methodological tools to estimate their contribution to improving the food security of users. Another Mexican study, evaluating three community kitchens with 395 users in 2016, reported that 50% of users experienced low levels of food insecurity.…”

Section: Discussionmentioning

confidence: 99%

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Government-subsidized restaurants in Brazil: an evaluation within the framework of food and nutrition security

et al. 2020

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Objective The objective was to evaluate government-subsidized restaurants in southern Brazil according to current regulations and the National Food and Nutrition Security Policy. Methods An evaluation matrix was developed on the basis of a literature review, logic model, immersion in a government-subsidized restaurant, and workshops with experts in the field. The Government-Subsidized Restaurant Evaluation Matrix contemplates two dimensions: Political/Organizational, composed of the subdimensions Administration, Structure, and Target Groups; and Technical/Operational, composed of the subdimensions Meal Quality, Food and Nutrition Education, and Extended Social Support. Subdimensions comprised 24 indicators. Data were gathered through an online survey of the 35 government-subsidized restaurants operating in southern Brazil. Results Of the 35 government-subsidized restaurants in southern Brazil, 86% (n=30) participated in the study. Meal Quality and Administration received the highest score in 73% and 60% of government-subsidized restaurants, respectively, whereas Food and Nutrition Education and Extended Social Support received the lowest score in 47% and 40%, respectively. Conclusion Advances are needed in the understanding of government-subsidized restaurants as public facilities for ensuring food and nutrition security and the human right to adequate food.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Government-subsidized restaurants in Brazil: an evaluation within the framework of food and nutrition security

et al. 2020

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“…Community restaurants (CRs) linked to government food and nutrition security programs are world-renowned food and nutrition security establishments whose objective is the production and distribution of free or low-price meals for people in situations of social vulnerability in order to increase access to food and guarantee human rights to adequate food and fight hunger [1][2][3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Community Restaurants Linked to Government Food and Nutrition Safety Programs: A Scope Review

Sousa,

de Lira,

Nakano

et al. 2023

Foods

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Community restaurants linked to government food and nutritional security programs are establishments created to offer meals to the population in socially vulnerable situations. The objective was to identify the methods, approaches, criteria, and indicators used to evaluate restaurants linked to government food and nutrition security programs. A scoping review based on the Joanna Briggs Institute’s methodology and the international guide’s recommendations of preferred reporting items for systematic reviews and meta-analyses extension for scoping reviews was conducted. Medline databases via PubMed, Lilacs, Scopus, Cochrane, Web of Science, and ScienceDirect were used. Primary observational studies, systematic reviews and meta-analyses, ethnographies, documentary studies, and case studies were included, with a quantitative, qualitative, and/or mixed approach. A total of 2498 studies were identified. After taking out 180 duplicated articles, another 2202 articles were excluded by the title. Among the 71 studies selected for complete reading, 10 did not correlate with the research objective, and 12 were included after analyzing the references, totaling 73 included studies. In this review, evaluative approaches were mapped and systematized on the menu, food consumption, food health, food security and/or insecurity, nutritional education, and human right to adequate food; users’ profile and health, implantation, history, perceptions, senses, and meanings; handlers/workers; hygienic–sanitary quality; evaluation and monitoring; physical–functional planning, and rest–intake. The presented data provide elements that can be adapted in future evaluations and describe the panorama of academic production in this area.

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Government-Subsidized Restaurants as promoters of the realization of the Human Right to Adequate Food: Proposal of an evaluation model

et al. 2019

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Objective This article presents an evaluation model for Government-Subsidized Restaurants within the framework of the National Food and Nutrition Security Policy. Methods This is an evaluation study. The Evaluation Matrix was elaborated from five stages: systematized revision for elaboration of the theoretical-logical model; immersion process; construction of the preliminary theoretical-logical model; consensus workshops, through the traditional committee technique; elaboration of the evaluation matrix proposal; and external consensus with specialists in the subject and in the implementation and management of Government-Subsidized Restaurants. Results The proposed matrix contemplates two dimensions: Political-Organizational, with the subdimensions: Management, Structure and Target Public; and Technical-Operational, with the sub-dimensions: Adequate Food, Food and Nutrition Education, and Extended Public Assistance. Twenty-four indicators and 29 measures were listed. Conclusion The findings point to the need for advances in evaluation methodologies that contemplate Food and Nutrition Security as the guiding principle of the actions performed by Government-Subsidized Restaurants. Thus, the evaluation matrix presented aims to contribute to the improvement of the GSR as a multifunctional tool, promoter of Food and Nutrition Security and the realization of the Human Right to Adequate Food within the National Food and Nutrition Security Policy.

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Evaluación de los comedores comunitarios en Tizimín, Yucatán, México: percepciones y propuestas del personal y beneficiarios

Cited by 5 publications

References 3 publications

Government-subsidized restaurants in Brazil: an evaluation within the framework of food and nutrition security

Government-subsidized restaurants in Brazil: an evaluation within the framework of food and nutrition security

Evaluation of Community Restaurants Linked to Government Food and Nutrition Safety Programs: A Scope Review

Government-Subsidized Restaurants as promoters of the realization of the Human Right to Adequate Food: Proposal of an evaluation model

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