Gestão da produção sustentável em unidades de alimentação e nutrição de hospitais públicos de Sergipe

• Autor(a) principal: Santos, Ítalo Emanuel Rolemberg dos
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/12461
• topic: Práticas de sustentabilidade; Índice de sustentabilidade; Unidades de alimentação e nutrição; Sustainability practices; Sustainability index; Food and nutrition units; OUTROS

The food is a theme that involves nutrition, environmental, cultural and psychological aspects related to the survival of the individual, social relations, quality of life and productivity. The food market encompasses meals made at home or abroad, at the Food and Nutrition Units (UANs) which generate residues potentially impacting the environment, which is why it is necessary to identify and adopt sustainable measures to reduce environmental, social and economic impacts in the Units. The aim of the research was to determine a sustainability index for the UANs of public hospitals in the State of Sergipe, based on sustainable practices employed in these Units. An exploratory, descriptive, explanatory field and bibliographic research was carried out, whose answers were obtained from a questionnaire applied to the Technical Responsible Nutritionists of the UANs of the fourteen public hospitals in Sergipe, two federal and twelve state hospitals. It was identified the sustainability practices used from the planning of the menu to the distribution of meals, verified the applicability of public policies in the area of Collective Food and determined the index of sustainability from the spatial characterization of the area and the collection of data that represented the collection of measured and quantified indicators based on the radar graph, which is an alternative to Calorio´s (1997) proposal, but adapted by Omar (2001). The research showed that most of the UANs of public hospitals in Sergipe adopt some sustainable practices, however important practices are no longer or partially met, directly interfering with the Sustainability Index, which was 49.53, resulting from the combination of environmental, social, economic and technical indicators essential for sustainable management in UANs. This index serves as a parameter to monitor, over time, the behavior of the indicators, and represents the initial value to be taken as the basis for public programs and policies aimed at sustainability in the UANs of hospitals, commercial restaurants, universities, schools and snack bars.