Índice de desperdí­cio em uma Unidade de Alimentação e Nutrição por produção em sistema de refeição transportada em Sete Lagoas/MG

Abstract

In the management of a Food and Nutrition Unit a factor of great relevance is the waste. The control of rest-ingestion is important, as it reflects the quality of the meals, the portioning, and the acceptance of the menu. Leftover food is produced and undistributed, and is intended to assess the adequacy of prepared quantities in relation to intake needs. The objective of this study was to evaluate the rest-ingestion and leftover index of a Food and Nutrition Unit (UAN) of transported meal. The rest-ingestion and leftover of the UAN were collected for four consecutive weeks. The results obtained indicated adequate rest-ingestion index (5.4%), and high clean-up index (16.5%) according to the literature. To avoid wasting food in the production and consumption of food, the awareness of food handlers and users is critical.