Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | spa |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/265700 |
Resumo: | Introduction. The canteens are a way to guarantee access to safe, healthy and environmentally responsible food for university students. Objective. The purpose of this research was to characterize the menu standards, based on the evaluation of the nutritional quality and the environmental impact of the inputs used for its preparation by a university canteen in Uruguay. Materials and methods. This was a retrospective case study, relating to the year 2021. The variables evaluated were a) total amount of food purchased in kilograms (kg); b) quantity in kilocalories (kcal) and environmental impacts due to: c) waste generation; d) water footprint (WF); and e) greenhouse gases (GHG). Calculations were also performed to assess eco-efficiency (EE). Results. The university canteen served 33,740 meals in 2021, of which 87.1% were lunches. Of the 78 types of food purchased, 41 of them represented 93.17% of the total in kilograms. In nutritional quality, less than 10% are classified as processed or ultra-processed foods. In the evaluation of nutritional aspects and environmental impacts, foods of animal origin represented 26.52% of the total in kg and 69.78% of WF. A vegetal based food had the highest GHG impact due to its origin. Regarding the EE calculations, the general assessment showed a result of 0.626 for foods of animal origin and 0.3838 for those of vegetable origin. Conclusions. It corresponds to the food services for communities to consider, in the planning of the menu, in addition to the nutritional and sanitary quality of the food offer, the environmental impacts that it generates. |
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Silva, Ana Carolina Pio daStrasburg, Virgílio JoséPrattes, GabrielaAcevedo, BrendaSuárez, Claudia2023-10-05T03:34:47Z20230004-0622http://hdl.handle.net/10183/265700001176578Introduction. The canteens are a way to guarantee access to safe, healthy and environmentally responsible food for university students. Objective. The purpose of this research was to characterize the menu standards, based on the evaluation of the nutritional quality and the environmental impact of the inputs used for its preparation by a university canteen in Uruguay. Materials and methods. This was a retrospective case study, relating to the year 2021. The variables evaluated were a) total amount of food purchased in kilograms (kg); b) quantity in kilocalories (kcal) and environmental impacts due to: c) waste generation; d) water footprint (WF); and e) greenhouse gases (GHG). Calculations were also performed to assess eco-efficiency (EE). Results. The university canteen served 33,740 meals in 2021, of which 87.1% were lunches. Of the 78 types of food purchased, 41 of them represented 93.17% of the total in kilograms. In nutritional quality, less than 10% are classified as processed or ultra-processed foods. In the evaluation of nutritional aspects and environmental impacts, foods of animal origin represented 26.52% of the total in kg and 69.78% of WF. A vegetal based food had the highest GHG impact due to its origin. Regarding the EE calculations, the general assessment showed a result of 0.626 for foods of animal origin and 0.3838 for those of vegetable origin. Conclusions. It corresponds to the food services for communities to consider, in the planning of the menu, in addition to the nutritional and sanitary quality of the food offer, the environmental impacts that it generates.Introducción. El espacio de comedores son una forma de garantizar el acceso a alimentos seguros, saludables y medio ambientalmente responsables para los estudiantes universitarios. Objetivo. Este estudio tuvo como objetivo caracterizar los estándares del menú, a partir de la evaluación de la calidad nutricional y del impacto en el medio ambiente por los insumos utilizados para su elaboración por un Comedor Universitario (CU) en Uruguay. Materiales y métodos. Se trató de un estudio de caso retrospectivo, relativo al año 2021. Las variables evaluadas fueron a) cantidad total de alimento comprado en kilogramos (kg); b) cantidad en kilocalorías (kcal) e impactos ambientales por: c) generación de residuos; d) huella hídrica (HH); y e) gases de efecto invernadero (GEI). También se realizaron cálculos para evaluar la ecoeficiencia (EE). Resultados. El CU sirvió 33.740 comidas en 2021, de las cuales el 87,1% fueron almuerzos. De los 78 tipos de alimentos comprados, 41 de ellos representaron el 93,17% del total en kilogramos. En la calidad nutricional, menos del 10% se clasificaron como alimentos procesados o ultraprocesados. En la evaluación de aspectos nutricionales e impactos ambientales, los alimentos de origen animal representaron el 26,52% del total en kg y el 69,78% de los HH. Un alimento de origen vegetal tuvo el mayor impacto de GEI debido a su origen. En cuanto a la EE, la valoración general mostró un resultado de 0,0626 para los alimentos de origen animal y 0,3838 para los de origen vegetal. Conclusiones. Corresponde a los servicios de alimentación para colectividades considerar, en la planificación del menú, además de la calidad nutricional y sanitaria de la oferta alimentaria, los impactos ambientales que estas genera.application/pdfspaArchivos latinoamericanos de nutrición. Caracas. Vol. 73, no. 2 (Abr./Jun. 2023), p. 90-101Meio ambienteRestaurantesAlimentação coletivaResíduosBlood pressureCollective feedingWater footprintGreenhouse gasesEco-efficiencyCalidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en UruguayNutritional quality and environmental impact by the inputs of a university canteen in Uruguay Estrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001176578.pdf.txt001176578.pdf.txtExtracted Texttext/plain50249http://www.lume.ufrgs.br/bitstream/10183/265700/2/001176578.pdf.txt492f084bd3857e92b5a4c342975ea6afMD52ORIGINAL001176578.pdfTexto completo (espanhol)application/pdf102058http://www.lume.ufrgs.br/bitstream/10183/265700/1/001176578.pdfde27a6063065cee1075b41db1d843851MD5110183/2657002023-10-06 03:42:04.624257oai:www.lume.ufrgs.br:10183/265700Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-10-06T06:42:04Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
dc.title.alternative.en.fl_str_mv |
Nutritional quality and environmental impact by the inputs of a university canteen in Uruguay |
title |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
spellingShingle |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay Silva, Ana Carolina Pio da Meio ambiente Restaurantes Alimentação coletiva Resíduos Blood pressure Collective feeding Water footprint Greenhouse gases Eco-efficiency |
title_short |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
title_full |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
title_fullStr |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
title_full_unstemmed |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
title_sort |
Calidad nutricional e impacto en medio ambiente por los insumos de un comedor universitario en Uruguay |
author |
Silva, Ana Carolina Pio da |
author_facet |
Silva, Ana Carolina Pio da Strasburg, Virgílio José Prattes, Gabriela Acevedo, Brenda Suárez, Claudia |
author_role |
author |
author2 |
Strasburg, Virgílio José Prattes, Gabriela Acevedo, Brenda Suárez, Claudia |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva, Ana Carolina Pio da Strasburg, Virgílio José Prattes, Gabriela Acevedo, Brenda Suárez, Claudia |
dc.subject.por.fl_str_mv |
Meio ambiente Restaurantes Alimentação coletiva Resíduos |
topic |
Meio ambiente Restaurantes Alimentação coletiva Resíduos Blood pressure Collective feeding Water footprint Greenhouse gases Eco-efficiency |
dc.subject.eng.fl_str_mv |
Blood pressure Collective feeding Water footprint Greenhouse gases Eco-efficiency |
description |
Introduction. The canteens are a way to guarantee access to safe, healthy and environmentally responsible food for university students. Objective. The purpose of this research was to characterize the menu standards, based on the evaluation of the nutritional quality and the environmental impact of the inputs used for its preparation by a university canteen in Uruguay. Materials and methods. This was a retrospective case study, relating to the year 2021. The variables evaluated were a) total amount of food purchased in kilograms (kg); b) quantity in kilocalories (kcal) and environmental impacts due to: c) waste generation; d) water footprint (WF); and e) greenhouse gases (GHG). Calculations were also performed to assess eco-efficiency (EE). Results. The university canteen served 33,740 meals in 2021, of which 87.1% were lunches. Of the 78 types of food purchased, 41 of them represented 93.17% of the total in kilograms. In nutritional quality, less than 10% are classified as processed or ultra-processed foods. In the evaluation of nutritional aspects and environmental impacts, foods of animal origin represented 26.52% of the total in kg and 69.78% of WF. A vegetal based food had the highest GHG impact due to its origin. Regarding the EE calculations, the general assessment showed a result of 0.626 for foods of animal origin and 0.3838 for those of vegetable origin. Conclusions. It corresponds to the food services for communities to consider, in the planning of the menu, in addition to the nutritional and sanitary quality of the food offer, the environmental impacts that it generates. |
publishDate |
2023 |
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2023-10-05T03:34:47Z |
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2023 |
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Estrangeiro info:eu-repo/semantics/article |
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0004-0622 |
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001176578 |
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Archivos latinoamericanos de nutrición. Caracas. Vol. 73, no. 2 (Abr./Jun. 2023), p. 90-101 |
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