Avaliação do índice de resto-ingestão e sobras limpas de uma Unidade de Alimentação e Nutrição Institucional no município de Areia - PB.

Abstract

The Food Services to communities has gained a place of prominence in the market and its main purpose is to provide a complete feed, harmonic, safe and adequate nutritional needs of their users. In the meantime, has been found in these services a large amount of food wasted daily. In this sense. The aim of this study was to evaluate food waste, based on the indices of the rest-ingestion and remains of a Food and Nutrition Unit (UAN) The institutional Areia / PB. The methodology used was recommended by Augustini et al. (2008) for weighing food and then these values were placed in the formulas suggested by Vaz (2011), for the quantification of food produced to quantify the food produced, the clean surplus and distributed food, as well as per capita consumption, the rest-intake total per capita intake-the rest, per capita remains clean, the percentage of leftovers and the percentage of scraps. As a next step of the research was conducted educational orientation by drawing and fixation of illustrative posters in strategic areas of the cafeteria focusing on the topic of food waste, to raise awareness of users and reducing waste generated. The results showed that the UAN showed a high level of wastage, either in the form of clean remains as leftover food. Before the intervention, the rate of rest-intake averaged 27%, and the leftovers, 17.5%. After the intervention, these values were reduced to 16.5% and 12.9%, respectively. Within ten days, the waste generated prior to the service educational campaign would be enough to provide the main meal for 1,279 people. Positive results were observed after the campaign, to reduce this number to 852 people fed. Therefore, it is concluded that the high levels of waste found in the present study can be attributed, possibly the flaws in the presentation of preparations, lack of standardized portions, per overestimated capitas, rejection of meals for not meeting the dietary preferences and lack of awareness of the diners. Thus, it is suggested the Educational measures and effective correction and permanent and which may involve a reduction in the observed indices, improving the quality of service.