AVALIAÇÃO DO DO RESTO-INGESTA ALIMENTAR NO RESTAURANTE UNIVERSITÁRIO DA UNIVERSIDADE FEDERAL DE LAVRAS - UFLA

Abstract

This paper discusses how the registration leftovers and food debris can be a useful tool in controlling waste and costs, is an indicator of the adequacy and acceptance of meals produced and distributed to customers. Such an approach is necessary in order to give solution to it, proposing a model to identify and assess the cause of waste in the form of rest intake. The aim of this study was to evaluate the intake rest index and check how many people could be fed with scraps and leftovers. This purpose was achieved by a field survey in the Food and Nutrition Unit at the university restaurant UFLA LAVRAS- MG. At 14-day evaluation data were collected to analyze the rest-intake rate and the number of people who could be fed with scraps and leftovers. The analysis showed that the rest-intake percentages. are at acceptable index ranging from 4,60% to 8,66% As the shadow index values lie between 4,60% and 8,87% being recommended above that and up to 3%. As for the food. waste in the UAN, it is evaluated that 1917 people could be fed with leftovers and rest during the 14-day search. With the results, it is concluded that it is necessary to carry out training with employees educational campaigns with UAN dinners to combat waste.