Análise do desperdício alimentar em uma instituição de longa permanência para idosos.

Abstract

Food waste is a serious problem in our society, related to improper disposal of food among consumers and handlers in Food and Nutrition Units (UAN). Thinking about reducing this waste and promoting healthy habits, it is necessary to encourage the full use of food, especially vegetables and fruits that contain vitamins, minerals and fiber that are beneficial to health. Therefore, the present study aims to analyze food waste in a Long-Term Institution for the Elderly (ILPI) in the Paraíba Semiarid Region, considering the principles of full use of food. The methodology began with research on scientific platforms such as SciELO, Lilacs and PubMed, then meetings were held in the elderly person's home in order to obtain permission from the home to start the research and observe the kitchen routine, and thus carry out the collections. of data in the morning. The ILPI was chosen to carry out the study through the extension project “Food at the Best Age”, which is part of the Research and Studies Group on Current Clinical Nutrition (CLINUTRI). It was possible to identify a considerable amount of food being wasted which can be used in other preparations, bringing benefits to the health of the elderly, in addition to helping to minimize costs. We also analyzed the foods that were showing a high rate of waste, in addition to checking the main discarded parts. It was concluded that food waste occur due to a lack of knowledge about the nutrients present in unconventional parts, which can be used in other preparations. Therefore, the full use of food, in addition to being an alternative to reduce waste, can provide a diet with health benefits of the elderly, in addition to further enriching the preparations.