Desperdícios e grau de satisfação das refeições em uma unidade de alimentação e nutrição hospitalar dos Campos Gerais
The Food and Nutrition Units (UAN’s) are intended to provide an equilibrated and balanced diet that meets the energy needs of the peoples and meet the services offered: the physical environment, coexistence and hygiene conditions of the facilities and handlers. The aim of this study was to analyze f...
| Autor principal: | Pires, Margarete Aparecida Alves |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2021
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/26010 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
The Food and Nutrition Units (UAN’s) are intended to provide an equilibrated and balanced diet that meets the energy needs of the peoples and meet the services offered: the physical environment, coexistence and hygiene conditions of the facilities and handlers. The aim of this study was to analyze food waste from the rates of leftovers and rest-intake of a hospital UAN’s in the Campos Gerais region. To evaluate the weight of the distributed foods, the vats were used, and the weight of them was later recounted. For the weighing of clean leftovers, preparations were used in the internal buffet and for the dirty leftovers the vats that were in the distribution buffet in the cafeteria were weighed. The weight of the rest was obtained by weighing the remains of the food from the trays of the diners who stayed in the return area of the unit. The results obtained showed a high rate of waste in relation to dirty leftovers that reached an average of 19.15% and clean leftovers reached an average of 3.46%. In relation to the rest, the result qualifies the unit as having a good performance, with an average of 8.73%. But even so, it is necessary to implement measures that help minimize these results, through the development of employee awareness campaigns regarding waste and daily observations. |
|---|