CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Interfaces Científicas. Saúde e Ambiente (Online) |
Texto Completo: | https://periodicos.set.edu.br/saude/article/view/11353 |
Resumo: | We sought to analyze environmental aspects (water footprint and carbon footprint), nutritional aspects and the cost of menus offered in a university restaurant (RU), identifying which ones are more apt to reconcile quality nutrition and sustainability at a lower cost. Data sheets of omnivorous and vegetarian menus offered in the RU were used and the water footprint (WF), carbon footprint (CF), macro and micronutrients and cost of each menu were calculated. There were significant differences between omnivorous and vegetarian menus in WF (p<0.00), CF (p<0.00), in some nutrients and in cost (p<0.00). Among the omnivorous menus, there were differences between beef and other types of meat in the two footprints (WF p=0.026 and CF p=0.009). In the vegetarian menu, the differences were between soy protein and eggs (WF p=0.007 and CF p=0.049). Vegetarian menus demonstrate smaller environmental footprints, lower cost and offer most of the nutrients in adequate amounts. |
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CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIOWe sought to analyze environmental aspects (water footprint and carbon footprint), nutritional aspects and the cost of menus offered in a university restaurant (RU), identifying which ones are more apt to reconcile quality nutrition and sustainability at a lower cost. Data sheets of omnivorous and vegetarian menus offered in the RU were used and the water footprint (WF), carbon footprint (CF), macro and micronutrients and cost of each menu were calculated. There were significant differences between omnivorous and vegetarian menus in WF (p<0.00), CF (p<0.00), in some nutrients and in cost (p<0.00). Among the omnivorous menus, there were differences between beef and other types of meat in the two footprints (WF p=0.026 and CF p=0.009). In the vegetarian menu, the differences were between soy protein and eggs (WF p=0.007 and CF p=0.049). Vegetarian menus demonstrate smaller environmental footprints, lower cost and offer most of the nutrients in adequate amounts.Se buscó analizar aspectos ambientales (huella hídrica y huella de carbono), nutricionales y de costos de los menús ofrecidos en un restaurante universitario (RU), identificando cuáles son más capaces de conciliar calidad nutricional y sustentabilidad a menor costo. Se utilizaron hojas informativas de los menús omnívoros y vegetarianos que se ofrecen en el Reino Unido y se calculó la huella hídrica (WH), la huella de carbono (PC), los macro y micronutrientes y el costo de cada menú. Hubo diferencias significativas entre los menús omnívoros y vegetarianos en términos de PH (p<0,00), PC (p<0,00), algunos nutrientes y costo (p<0,00). Entre los menús omnívoros, hubo diferencias entre la carne vacuna y otros tipos de carne en las dos huellas (PH p=0,026 y PC p=0,009). En el menú vegetariano se encontraron diferencias entre proteína de soya y huevo (PH p=0.007 y PC p=0.049). Los menús vegetarianos demuestran una menor huella ambiental, un menor costo y proporcionan la mayoría de los nutrientes en cantidades adecuadas.Buscou-se analisar aspectos ambientais (pegada hídrica e pegada de carbono), nutricionais e de custo de cardápios oferecidos em restaurante universitário (RU), identificando quais são os mais aptos a conciliar qualidade nutricional e sustentabilidade com menor custo. Foram utilizadas fichas técnicas dos cardápios onívoros e vegetarianos oferecidos no RU e calculadas a pegada hídrica (PH), pegada de carbono (PC), macro e micronutrientes e custo de cada cardápio. Houve diferenças significativas entre cardápios onívoros e vegetarianos na PH (p<0,00), na PC (p<0,00), em alguns nutrientes e no custo (p<0,00). Dentre os cardápios onívoros, houve diferenças entre carne bovina e outros tipos de carne nas duas pegadas (PH p=0,026 e PC p=0,009). No cardápio vegetariano, as diferenças se deram entre proteína de soja e ovos (PH p=0,007 e PC p=0,049). Cardápios vegetarianos demonstram menores pegadas ambientais, menor custo e oferecem grande parte dos nutrientes em quantidades adequadas.Editora Universitária Tiradentes2023-05-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.set.edu.br/saude/article/view/1135310.17564/2316-3798.2023v9n2p245-260Interfaces Científicas - Saúde e Ambiente; v. 9 n. 2 (2023): Fluxo Contínuo; 245-2602316-37982316-331310.17564/2316-3798.2023v9n2reponame:Interfaces Científicas. Saúde e Ambiente (Online)instname:Universidade Tiradentes (UNIT)instacron:UNITporhttps://periodicos.set.edu.br/saude/article/view/11353/5325Copyright (c) 2023 Interfaces Científicas - Saúde e Ambientehttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessLima, Felipe Alencar Alves Paião, Adayse FernandaTriches, Rozane Marcia2023-12-05T13:10:24Zoai:ojs.emnuvens.com.br:article/11353Revistahttps://periodicos.set.edu.br/saudePRIhttps://periodicos.set.edu.br/index.php/saude/oai||crismporto@gmail.com||interfaces_saude_editor@yahoo.com.br2316-37982316-3313opendoar:2023-12-05T13:10:24Interfaces Científicas. Saúde e Ambiente (Online) - Universidade Tiradentes (UNIT)false |
dc.title.none.fl_str_mv |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
title |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
spellingShingle |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO Lima, Felipe Alencar Alves |
title_short |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
title_full |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
title_fullStr |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
title_full_unstemmed |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
title_sort |
CONCILIANDO CARDÁPIOS SAUDÁVEIS E SUSTENTÁVEIS COM MENOR CUSTO EM RESTAURANTE UNIVERSITÁRIO |
author |
Lima, Felipe Alencar Alves |
author_facet |
Lima, Felipe Alencar Alves Paião, Adayse Fernanda Triches, Rozane Marcia |
author_role |
author |
author2 |
Paião, Adayse Fernanda Triches, Rozane Marcia |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Lima, Felipe Alencar Alves Paião, Adayse Fernanda Triches, Rozane Marcia |
description |
We sought to analyze environmental aspects (water footprint and carbon footprint), nutritional aspects and the cost of menus offered in a university restaurant (RU), identifying which ones are more apt to reconcile quality nutrition and sustainability at a lower cost. Data sheets of omnivorous and vegetarian menus offered in the RU were used and the water footprint (WF), carbon footprint (CF), macro and micronutrients and cost of each menu were calculated. There were significant differences between omnivorous and vegetarian menus in WF (p<0.00), CF (p<0.00), in some nutrients and in cost (p<0.00). Among the omnivorous menus, there were differences between beef and other types of meat in the two footprints (WF p=0.026 and CF p=0.009). In the vegetarian menu, the differences were between soy protein and eggs (WF p=0.007 and CF p=0.049). Vegetarian menus demonstrate smaller environmental footprints, lower cost and offer most of the nutrients in adequate amounts. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-18 |
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://periodicos.set.edu.br/saude/article/view/11353 10.17564/2316-3798.2023v9n2p245-260 |
url |
https://periodicos.set.edu.br/saude/article/view/11353 |
identifier_str_mv |
10.17564/2316-3798.2023v9n2p245-260 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.set.edu.br/saude/article/view/11353/5325 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Interfaces Científicas - Saúde e Ambiente https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Interfaces Científicas - Saúde e Ambiente https://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Universitária Tiradentes |
publisher.none.fl_str_mv |
Editora Universitária Tiradentes |
dc.source.none.fl_str_mv |
Interfaces Científicas - Saúde e Ambiente; v. 9 n. 2 (2023): Fluxo Contínuo; 245-260 2316-3798 2316-3313 10.17564/2316-3798.2023v9n2 reponame:Interfaces Científicas. Saúde e Ambiente (Online) instname:Universidade Tiradentes (UNIT) instacron:UNIT |
instname_str |
Universidade Tiradentes (UNIT) |
instacron_str |
UNIT |
institution |
UNIT |
reponame_str |
Interfaces Científicas. Saúde e Ambiente (Online) |
collection |
Interfaces Científicas. Saúde e Ambiente (Online) |
repository.name.fl_str_mv |
Interfaces Científicas. Saúde e Ambiente (Online) - Universidade Tiradentes (UNIT) |
repository.mail.fl_str_mv |
||crismporto@gmail.com||interfaces_saude_editor@yahoo.com.br |
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1800220508048850944 |