Avaliação da aceitabilidade e do desperdício das preparações destinadas à alimentação escolar em uma escola de uma rede municipal de ensino no Estado de Mato Grosso

• Autor(a) principal: Monteiro, Jéssica Karine Gomes
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/137
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Alimentação escolar; Adesão à alimentação escolar; Aceitabilidade; Desperdício; School meals; Adherence to school feeding; Acceptability; Waste

This study aimed to assess adherence to school feeding, acceptability and waste of preparations intended for school feeding at a municipal school of a city in the state of Mato Grosso. This is a cross-sectional study, conducted during March 2016. To evaluate the acceptability of preparations, it were used methods of hedonic scale and the leftover-ingestion index. For waste analysis it was used the leftover-ingestion index. The results showed that adherence to school feeding during the data collection period was 74%, although all students interviewed have reported consuming school meals, and the average acceptance rate, obtained by the methods of hedonic scale and the leftover-ingestion index was 87% and 88%, respectively. The waste in the form of leftover-ingestion index was 12.3%. We concluded that the percentage of adherence to school feeding at the educational institution, based on the classification proposed, was considered satisfactory, the acceptability calculated by the hedonic scale method was satisfactory in four of the five days and by the rest-intake index method, was within the values proposed by the National School Feeding Program in three days. In relation to waste, the institution showed values above the recommended of leftover-ingestion index. It is suggested therefore, the application of cooking techniques that aim to highlight the sensory quality of the preparations with low acceptability as well as EAN actions that encourage the consumption of major food proper growth and development.