AVALIAÇÃO DO FATOR DE CORREÇÃO DE VEGETAIS EM DUAS UNIDADES DE ALIMENTAÇÃO E NUTRIÇÃO INSTITUCIONAIS

DOI: 10.53524/lit.edt.978-65-995572-5-5/10

PALAVRAS CHAVE: Alimentação Coletiva. Desperdício de Alimentos. Planejamento de Cardápio.

KEYWORDS: Collective Feeding. Food Waste. Menu Planning.

ABSTRACT: OBJECTIVE: To evaluate the correction factor (CF) of vegetables offered in salads at two Food and Nutrition Units (FNUs). MATERIALS AND METHODS: This is a cross-sectional, descriptive and exploratory study carried out in two FNUs located in a city in the Southeast of Minas Gerais. Data on gross weight and net weight of vegetables were collected. FC was calculated as the ratio between gross weight and net weight. RESULTS AND DISCUSSION: Units A and B were institutional and outsourced. A sample of 19 types of vegetables was obtained, being 12 qualities of vegetables and 7 qualities of leafy vegetables. Unit A has a higher CF of 68.4% of the analyzed vegetables, compared to unit B. It was observed that sweet potatoes, yams, jiló and watercress presented the greatest difference in the correction factor between the units. FINAL CONSIDERATIONS: It was found that the correction factor of most of the analyzed vegetables was considered superior to those reported in the literature. In the same way, it was observed that the failure during the pre-preparation process was considered the biggest indicator to increase this index, and that after the training carried out with the collaborators, there was a reduction in the CF.

Autor

  • Diovana Raspante de Oliveira Souza

  • Francine Rubim de Resende

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Desenvolvido por Alexsander Arcelino