Avaliação do desperdício de refeições servidas em um restaurante universitário : estudo de indicador do volume de rejeito.
type: CreativeWork
description: 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: 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 .
author: Mendonça, Sarah Carneiro.
language: pt
keywords: Desperdício, Educação alimentar, Unidade de alimentação e nutrição
date published: 2015-02-25
date modified: 2026-07-24T01:18:03Z
provider: Brazil UFPB
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Universidade Federal da Paraíba