Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/42032 |
Resumo: | The rest/intake index (IR/I) is an indicator commonly used in Food and Nutrition Units to verify consumer satisfaction with the menu offered and to assess food waste. With this, the objective of this work is to evaluate the rest-intake in a food and nutrition unit of a university restaurant. This is an observational, quantitative and descriptive study, carried out at the UAN of the UFRN University Restaurant. Data on food waste from the central unit's clientele referred to the period from May to July 2022. The results showed an average rest-intake index, in the months of May, June and July of 7.03%, 7.95% and 7.11% respectively, which is classified as good. This satisfactory result can be associated with some strategies that the place already carries out, such as annual campaigns against waste, evaluation of daily acceptance of the preparations served and standardization of the way of preparation through the use of technical sheets. However, despite the rest-intake index percentages being considered satisfactory on most days, there is still a need for measures for improvement since there were some days that were high. This demonstrates that interventions in relation to the production process of the menus executed in the UK must be intensified, requiring supervision of the faithful execution of the preparation technical sheets, review of gastronomic and culinary techniques, in addition to raising awareness among handlers, as well as Education measures Food and Nutrition with diners. |
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Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurantEvaluación del índice reposo-ingesta en una unidad de alimentación y nutrición de un restaurante universitarioAvaliação de índice de resto-ingesta em uma unidade de alimentação e nutrição de um restaurante universitárioFood wasteRest-ingestionFood services.Desperdicio de alimentosResto de la ìngestiónServicios de alimentación.Desperdício de alimentosResto-ingestaServiços de alimentação.The rest/intake index (IR/I) is an indicator commonly used in Food and Nutrition Units to verify consumer satisfaction with the menu offered and to assess food waste. With this, the objective of this work is to evaluate the rest-intake in a food and nutrition unit of a university restaurant. This is an observational, quantitative and descriptive study, carried out at the UAN of the UFRN University Restaurant. Data on food waste from the central unit's clientele referred to the period from May to July 2022. The results showed an average rest-intake index, in the months of May, June and July of 7.03%, 7.95% and 7.11% respectively, which is classified as good. This satisfactory result can be associated with some strategies that the place already carries out, such as annual campaigns against waste, evaluation of daily acceptance of the preparations served and standardization of the way of preparation through the use of technical sheets. However, despite the rest-intake index percentages being considered satisfactory on most days, there is still a need for measures for improvement since there were some days that were high. This demonstrates that interventions in relation to the production process of the menus executed in the UK must be intensified, requiring supervision of the faithful execution of the preparation technical sheets, review of gastronomic and culinary techniques, in addition to raising awareness among handlers, as well as Education measures Food and Nutrition with diners.El índice de reposo/ingesta (RI/I) es un indicador comúnmente utilizado en las Unidades de Alimentación y Nutrición para verificar la satisfacción del consumidor con el menú ofrecido y evaluar el desperdicio de alimentos. Con esto, el objetivo de este trabajo es evaluar la ingesta de reposo en una unidad de alimentación y nutrición de un restaurante universitario. Se trata de un estudio observacional, cuantitativo y descriptivo, realizado en el Restaurante Universitario de la UAN de la UFRN. Los datos de desperdicio de alimentos de la clientela de la unidad central se refieren al período de mayo a julio de 2022. Los resultados arrojaron un índice promedio de ingesta de descanso, en los meses de mayo, junio y julio de 7,03%, 7,95% y 7,11% respectivamente, que se clasifica como bueno. Este resultado satisfactorio puede estar asociado a algunas estrategias que el local ya realiza, como campañas anuales contra el despilfarro, evaluación de la aceptación diaria de las preparaciones servidas y estandarización de la forma de preparación mediante el uso de fichas técnicas. Sin embargo, a pesar de que los porcentajes del índice de consumo-descanso se consideran satisfactorios la mayoría de los días, todavía es necesario tomar medidas de mejora, ya que hubo algunos días que fueron altos. Esto demuestra que se deben intensificar las intervenciones en relación al proceso de elaboración de menús que se realizan en Reino Unido, exigiendo la supervisión de la fiel ejecución de las fichas técnicas de elaboración, revisión de técnicas gastronómicas y culinarias, además de la sensibilización de los manipuladores, así como también cómo Educación mide la Alimentación y Nutrición con los comensales.O índice de Resto/ingesta (IR/I) é um indicador comumente utilizado nas Unidades de Alimentação e Nutrição para verificar a satisfação do consumidor com o cardápio oferecido e avaliarem o desperdício de alimentos. Com isso, o objetivo deste trabalho é avaliar o resto-ingesta em uma unidade de alimentação e nutrição de um restaurante universitário. Este estudo é do tipo observacional, quantitativo e descritivo, realizado na UAN do Restaurante Universitário da UFRN. Os dados de rejeito alimentar da clientela da unidade central foram referentes ao período de maio a julho de 2022. Os resultados demonstraram um índice de resto-ingesta médio, nos meses de maio, junho e julho de 7,03%, 7,95% e 7,11% respectivamente, que é classificado como bom. Esse resultado satisfatório pode ser associado a algumas estratégias que o local já realiza como campanhas contra o desperdício anualmente, avaliação de aceitação diária das preparações servidas e padronização da forma de preparo através do uso de fichas técnicas. Entretanto, apesar dos percentuais de índice de resto-ingesta serem considerados satisfatórios na maioria dos dias, há ainda a necessidade de medidas para melhoria já que tiveram alguns dias que estavam elevados. Isso demonstra que devem ser intensificadas as intervenções em relação ao processo produtivo dos cardápios executados no RU, sendo necessário a supervisão da execução fiel das fichas técnicas de preparo, revisão das técnicas gastronômicas e culinárias, além da conscientização entre os manipuladores assim como medidas de Educação Alimentar e Nutricional com os comensais.Research, Society and Development2023-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4203210.33448/rsd-v12i6.42032Research, Society and Development; Vol. 12 No. 6; e6312642032Research, Society and Development; Vol. 12 Núm. 6; e6312642032Research, Society and Development; v. 12 n. 6; e63126420322525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/42032/34020Copyright (c) 2023 Herbenny Hellen Medeiros de Brito; Ítala Viviane Ubaldo Mesquita Véras; Kátia Regina Souzahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBrito, Herbenny Hellen Medeiros de Véras, Ítala Viviane Ubaldo Mesquita Souza, Kátia Regina 2023-07-06T11:16:27Zoai:ojs.pkp.sfu.ca:article/42032Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-07-06T11:16:27Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant Evaluación del índice reposo-ingesta en una unidad de alimentación y nutrición de un restaurante universitario Avaliação de índice de resto-ingesta em uma unidade de alimentação e nutrição de um restaurante universitário |
title |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant |
spellingShingle |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant Brito, Herbenny Hellen Medeiros de Food waste Rest-ingestion Food services. Desperdicio de alimentos Resto de la ìngestión Servicios de alimentación. Desperdício de alimentos Resto-ingesta Serviços de alimentação. |
title_short |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant |
title_full |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant |
title_fullStr |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant |
title_full_unstemmed |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant |
title_sort |
Evaluation of rest-ingestion index in a food and nutrition unit of a university restaurant |
author |
Brito, Herbenny Hellen Medeiros de |
author_facet |
Brito, Herbenny Hellen Medeiros de Véras, Ítala Viviane Ubaldo Mesquita Souza, Kátia Regina |
author_role |
author |
author2 |
Véras, Ítala Viviane Ubaldo Mesquita Souza, Kátia Regina |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Brito, Herbenny Hellen Medeiros de Véras, Ítala Viviane Ubaldo Mesquita Souza, Kátia Regina |
dc.subject.por.fl_str_mv |
Food waste Rest-ingestion Food services. Desperdicio de alimentos Resto de la ìngestión Servicios de alimentación. Desperdício de alimentos Resto-ingesta Serviços de alimentação. |
topic |
Food waste Rest-ingestion Food services. Desperdicio de alimentos Resto de la ìngestión Servicios de alimentación. Desperdício de alimentos Resto-ingesta Serviços de alimentação. |
description |
The rest/intake index (IR/I) is an indicator commonly used in Food and Nutrition Units to verify consumer satisfaction with the menu offered and to assess food waste. With this, the objective of this work is to evaluate the rest-intake in a food and nutrition unit of a university restaurant. This is an observational, quantitative and descriptive study, carried out at the UAN of the UFRN University Restaurant. Data on food waste from the central unit's clientele referred to the period from May to July 2022. The results showed an average rest-intake index, in the months of May, June and July of 7.03%, 7.95% and 7.11% respectively, which is classified as good. This satisfactory result can be associated with some strategies that the place already carries out, such as annual campaigns against waste, evaluation of daily acceptance of the preparations served and standardization of the way of preparation through the use of technical sheets. However, despite the rest-intake index percentages being considered satisfactory on most days, there is still a need for measures for improvement since there were some days that were high. This demonstrates that interventions in relation to the production process of the menus executed in the UK must be intensified, requiring supervision of the faithful execution of the preparation technical sheets, review of gastronomic and culinary techniques, in addition to raising awareness among handlers, as well as Education measures Food and Nutrition with diners. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-06-07 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/42032 10.33448/rsd-v12i6.42032 |
url |
https://rsdjournal.org/index.php/rsd/article/view/42032 |
identifier_str_mv |
10.33448/rsd-v12i6.42032 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/42032/34020 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 6; e6312642032 Research, Society and Development; Vol. 12 Núm. 6; e6312642032 Research, Society and Development; v. 12 n. 6; e6312642032 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052625698422784 |