{"id":{"repo_id":"brazil-ufpb","oai_identifier":"oai:repositorio.ufpb.br:123456789/873"},"canonical_url":"https://search.dev.ndltd.org/etd/brazil-ufpb/oai:repositorio.ufpb.br:123456789/873","repository":{"repo_id":"brazil-ufpb","name":"Brazil UFPB","base_url":"https://repositorio.ufpb.br/oai/request"},"display":{"title":"Avaliação do desperdício de refeições servidas em um restaurante universitário : estudo de indicador do volume de rejeito.","abstract":"The main objectives of the Food and Nutrition Units are elaborate and provide adequate food to the characteristics and dietary habits of diners. As pertaining to the Units in RUs , one can observe a shortage of funds , which may eventually cause the scrapping of the physical facilities and equipment as well a s reduced quality of foodstuffs , thus compromising the pr oductivity of the meals offered . In this cont ext, food waste may be present , a fundamental instrument of control, the indicator Volume reject in order to assess the adequacy of quantities prepared i n relation to consumption needs. This was a cross - sectional, descriptive , qua litative and quantitative study . Determined the IVR and Inte rventional Campaign was started one with students in order to educate them from a questionnaire containing eight objective questio ns covering the causes of waste , proceedin g then the evolution of the IVR . It was observed that 57 % were female , 71 % reporte d food remaining on the plate rarely/ sometimes, 65.2 % reported that the smell became attractive and 62.4 % that handlers do not porcionavam high amounts . Regarding the IVR there was a decrease in the mean weekly IVRs 8.61 % to 7.75 % rated as fair . Despit e the decrease in the IVR , it appears necessary to control the adoption of waste Restaurant University, Federal University of Paraíba .","abstract_html":"The main objectives of the Food and Nutrition Units are elaborate and provide adequate food to the characteristics and dietary habits of diners. As pertaining to the Units in RUs , one can observe a shortage of funds , which may eventually cause the scrapping of the physical facilities and equipment as well a s reduced quality of foodstuffs , thus compromising the pr oductivity of the meals offered . In this cont ext, food waste may be present , a fundamental instrument of control, the indicator Volume reject in order to assess the adequacy of quantities prepared i n relation to consumption needs. This was a cross - sectional, descriptive , qua litative and quantitative study . Determined the IVR and Inte rventional Campaign was started one with students in order to educate them from a questionnaire containing eight objective questio ns covering the causes of waste , proceedin g then the evolution of the IVR . It was observed that 57 % were female , 71 % reporte d food remaining on the plate rarely/ sometimes, 65.2 % reported that the smell became attractive and 62.4 % that handlers do not porcionavam high amounts . Regarding the IVR there was a decrease in the mean weekly IVRs 8.61 % to 7.75 % rated as fair . Despit e the decrease in the IVR , it appears necessary to control the adoption of waste Restaurant University, Federal University of Paraíba .","abstract_has_math":false,"creators":["Mendonça, Sarah Carneiro."],"institution":"Universidade Federal da Paraíba","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-02-25","date_published":"2015-02-25","updated_at":"2026-07-24T01:18:03Z","subjects":["Desperdício","Educação alimentar","Unidade de alimentação e nutrição"],"languages":["pt"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://repositorio.ufpb.br/jspui/handle/123456789/873","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Mendonça, Sarah Carneiro."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-02-25T15:15:50Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-02-25T15:15:50Z"]},{"key":"dc:date.issued","label":"Date","values":["2015-02-25"]},{"key":"dc:publisher","label":"Institution","values":["Universidade Federal da Paraíba"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["Nutrição"]},{"key":"dc:type","label":"Dc Type","values":["TCC"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Desperdício","Educação alimentar","Unidade de alimentação e nutrição"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["pt"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://repositorio.ufpb.br/jspui/handle/123456789/873"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The main objectives of the Food and Nutrition Units are elaborate and provide adequate food to the characteristics and dietary habits of diners. As pertaining to the Units in RUs , one can observe a shortage of funds , which may eventually cause the scrapping of the physical facilities and equipment as well a s reduced quality of foodstuffs , thus compromising the pr oductivity of the meals offered . In this cont ext, food waste may be present , a fundamental instrument of control, the indicator Volume reject in order to assess the adequacy of quantities prepared i n relation to consumption needs. This was a cross - sectional, descriptive , qua litative and quantitative study . Determined the IVR and Inte rventional Campaign was started one with students in order to educate them from a questionnaire containing eight objective questio ns covering the causes of waste , proceedin g then the evolution of the IVR . It was observed that 57 % were female , 71 % reporte d food remaining on the plate rarely/ sometimes, 65.2 % reported that the smell became attractive and 62.4 % that handlers do not porcionavam high amounts . Regarding the IVR there was a decrease in the mean weekly IVRs 8.61 % to 7.75 % rated as fair . Despit e the decrease in the IVR , it appears necessary to control the adoption of waste Restaurant University, Federal University of Paraíba ."]},{"key":"dc:title","label":"Title","values":["Avaliação do desperdício de refeições servidas em um restaurante universitário : estudo de indicador do volume de rejeito."]}]}],"canonical_facts":{"dc:creator":["Mendonça, Sarah Carneiro."],"dc:date.accessioned":["2015-02-25T15:15:50Z"],"dc:date.available":["2015-02-25T15:15:50Z"],"dc:date.issued":["2015-02-25"],"dc:description.abstract":["The main objectives of the Food and Nutrition Units are elaborate and provide adequate food to the characteristics and dietary habits of diners. As pertaining to the Units in RUs , one can observe a shortage of funds , which may eventually cause the scrapping of the physical facilities and equipment as well a s reduced quality of foodstuffs , thus compromising the pr oductivity of the meals offered . In this cont ext, food waste may be present , a fundamental instrument of control, the indicator Volume reject in order to assess the adequacy of quantities prepared i n relation to consumption needs. This was a cross - sectional, descriptive , qua litative and quantitative study . Determined the IVR and Inte rventional Campaign was started one with students in order to educate them from a questionnaire containing eight objective questio ns covering the causes of waste , proceedin g then the evolution of the IVR . It was observed that 57 % were female , 71 % reporte d food remaining on the plate rarely/ sometimes, 65.2 % reported that the smell became attractive and 62.4 % that handlers do not porcionavam high amounts . Regarding the IVR there was a decrease in the mean weekly IVRs 8.61 % to 7.75 % rated as fair . Despit e the decrease in the IVR , it appears necessary to control the adoption of waste Restaurant University, Federal University of Paraíba ."],"dc:identifier.uri":["https://repositorio.ufpb.br/jspui/handle/123456789/873"],"dc:language.iso":["pt"],"dc:publisher":["Universidade Federal da Paraíba"],"dc:publisher.department":["Nutrição"],"dc:subject":["Desperdício","Educação alimentar","Unidade de alimentação e nutrição"],"dc:title":["Avaliação do desperdício de refeições servidas em um restaurante universitário : estudo de indicador do volume de rejeito."],"dc:type":["TCC"]},"updated_at":"2026-07-24T01:18:03Z"}