Avaliação da geração de resíduos orgânicos em uma unidade de alimentação e nutrição no município de Cuiabá – MT

Abstract

Food waste should be avoided through proper planning so that there is no overproduction and consequent leftovers. Thus, it is of utmost importance to evaluate the generation of organic waste in order to elucidate the main factors of waste. The objective of the study was to evaluate the generation of organic residues in a UAN of a university restaurant in the city of Cuiabá-MT. This is a cross-sectional study with a quantitative approach, carried out in a University Restaurant in the city of Cuiabá. Data were collected from March to April / 2017 for five days. Data were collected on the generation of organic residues and a questionnaire was applied with the nutritionist responsible for the Food and Nutrition Unit. A descriptive analysis was performed, with mean and standard deviation of the data. Finally, a term (TCLE) was delivered and signed by the nutritionist responsible after clarification. The study was approved by the Human Research Ethics Committee of UFMT, under no. 63824916.3.0000.5541. The analysis of the data collected showed that the indices of rest ingestion and leftovers are inadequate. Some factors may be related to the generation of ingestion rest, such as improper planning of menus and portioning of the meal. Regarding leftovers, factors such as inadequate per capita and lack of employee training contribute to the high rates found. Regarding the questionnaire applied to the nutritionist, activities not developed as full use of food, waste management can contribute to the generation of leftovers from the unit.