Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo

Detalhes bibliográficos
Autor(a) principal: Caobianco, Thayane Carla Rodrigues Costa [UNESP]
Data de Publicação: 2015
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/138471
Resumo: In Brazil, food and nutrition units (UANs) represent a type of cafeteria that is being adopted by companies with greater and greater frequency as a way to feed employees and, in the process, to offer comfort and food safety. In these units, food waste may occur at every stage of the meal production process. The goal of this study was to evaluate the amount of cooked food waste at two UANs. A two-phase case study was performed at a private company in the Brazilian state of São Paulo. The company possesses UANs located on company grounds, and Units C and D were chosen for the food waste study. During Phase 1, the descriptiveexplanatory case study involved a quantitative preliminary data analysis of the following response variables: per-capita cooked unserved food in the all-you-can-eat section (in Kg), per-capita cooked unserved food from the individual dishes available (in Kg), edible plate waste (in Kg), and the total amount of food consumed (in kg). Data was collected from Unit C on weekdays (Mondays through Fridays) from May through July, for a total of 42 days. Univariate analyses were performed based on descriptive statistics. Student's t-test was used to compare the two independent samples and paired samples. Analysis of variance was used to compare averages. Tukey's multiple comparison test was also used. A 10% significance level was adopted for the statistical tests. In Phase 2, a planned experiment involving three factors was performed in Unit D. Factor A was the lipid content of the food offered (with ranges from 25.3% to 29.9%, from 30% to 34.9%, and from 35% to 40.4%). Factor B was the way in which menu items were served (foods served in an all-you-can-eat style and then as individual dishes or foods served as individual dishes and then in an all-you-can-eat style), and factor C was meal cost based only on food categories (with ranges from R$ 2.29 and R$ 2.70 and from R$ 2.71 to R$ 2.94). The experimental design was 3x2x2 with ...
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spelling Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São PauloTecnologia de alimentosServiço de alimentaçãoAlimentação dos trabalhadoresDesperdicio (Economia)Análise fatorialFood technologyIn Brazil, food and nutrition units (UANs) represent a type of cafeteria that is being adopted by companies with greater and greater frequency as a way to feed employees and, in the process, to offer comfort and food safety. In these units, food waste may occur at every stage of the meal production process. The goal of this study was to evaluate the amount of cooked food waste at two UANs. A two-phase case study was performed at a private company in the Brazilian state of São Paulo. The company possesses UANs located on company grounds, and Units C and D were chosen for the food waste study. During Phase 1, the descriptiveexplanatory case study involved a quantitative preliminary data analysis of the following response variables: per-capita cooked unserved food in the all-you-can-eat section (in Kg), per-capita cooked unserved food from the individual dishes available (in Kg), edible plate waste (in Kg), and the total amount of food consumed (in kg). Data was collected from Unit C on weekdays (Mondays through Fridays) from May through July, for a total of 42 days. Univariate analyses were performed based on descriptive statistics. Student's t-test was used to compare the two independent samples and paired samples. Analysis of variance was used to compare averages. Tukey's multiple comparison test was also used. A 10% significance level was adopted for the statistical tests. In Phase 2, a planned experiment involving three factors was performed in Unit D. Factor A was the lipid content of the food offered (with ranges from 25.3% to 29.9%, from 30% to 34.9%, and from 35% to 40.4%). Factor B was the way in which menu items were served (foods served in an all-you-can-eat style and then as individual dishes or foods served as individual dishes and then in an all-you-can-eat style), and factor C was meal cost based only on food categories (with ranges from R$ 2.29 and R$ 2.70 and from R$ 2.71 to R$ 2.94). The experimental design was 3x2x2 with ...A Unidade de Alimentação e Nutrição (UAN) é uma alternativa cada vez mais adotada pelas empresas para a alimentação dos seus trabalhadores, proporcionando conforto e segurança alimentar. Nestes locais, desperdícios de alimentos podem ocorrer em todo o processo da produção das refeições. O objetivo deste trabalho foi avaliar o desperdício de alimentos prontos para o consumo em duas UAN. Um estudo de caso dividido em duas etapas foi realizado em uma empresa Prestadora de serviços, que atua no interior do stado de São Paulo. A empresa conta com UAN localizadas na estrutura física das Contratantes, sendo as Unidades C e D as escolhidas para a realização do levantamento sobre o desperdício de alimentos prontos para o consumo. Na Etapa 1, um estudo de caso explanatório-descritivo envolveu análise quantitativa de dados primários sobre as variáveis respostas: per capitas da sobra descartada dos alimentos servidos à vontade, per capitas da sobra descartada dos alimentos porcionados (em Kg), resto-ingestão (em Kg) e a quantidade de alimento consumido (em Kg). A coleta de dados se realizou de segunda à sexta-feira, nos meses de maio a julho, totalizando 42 dias, na Unidade C. Para a análise dos dados foram realizadas análises univariadas, baseadas em estatísticas descritivas; teste t para comparação de duas amostras independentes e emparelhadas; análise de variância para comparação de médias; e o teste de comparações múltiplas de Tukey. Adotou-se um nível de significância de 10% nos testes estatísticos. Na Etapa 2, um experimento planejado envolvendo três fatores, sendo o conteúdo de lipídeos da refeição oferecida (A, faixas de 35% a 40,4%; de 30% a 34,5% e 25,3% a 29,9%), a forma de distribuição dos constituintes do cardápio (B, alimentos servidos à vontade e depois porcionados; e alimentos servidos porcionados e depois à vontade) e o custo da refeição relacionado apenas aos gêneros alimentícios...Universidade Estadual Paulista (Unesp)Janzantti, Natália Soares [UNESP]Santos, Adriana Barbosa [UNESP]Universidade Estadual Paulista (Unesp)Caobianco, Thayane Carla Rodrigues Costa [UNESP]2016-05-17T16:51:29Z2016-05-17T16:51:29Z2015-08-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis93 f. : il. color., tabs.application/pdfCAOBIANCO, Thayane Carla Rodrigues Costa. Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo. 2015. 93 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho, Instituto de Biociências, Letras e Ciências Exatas, 2015.http://hdl.handle.net/11449/138471000864255000864255.pdf33004153070P370553622762369966285183240106550000-0003-4076-2475Alephreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporinfo:eu-repo/semantics/openAccess2024-01-03T06:22:41Zoai:repositorio.unesp.br:11449/138471Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:01:39.272335Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
title Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
spellingShingle Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
Caobianco, Thayane Carla Rodrigues Costa [UNESP]
Tecnologia de alimentos
Serviço de alimentação
Alimentação dos trabalhadores
Desperdicio (Economia)
Análise fatorial
Food technology
title_short Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
title_full Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
title_fullStr Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
title_full_unstemmed Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
title_sort Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo
author Caobianco, Thayane Carla Rodrigues Costa [UNESP]
author_facet Caobianco, Thayane Carla Rodrigues Costa [UNESP]
author_role author
dc.contributor.none.fl_str_mv Janzantti, Natália Soares [UNESP]
Santos, Adriana Barbosa [UNESP]
Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Caobianco, Thayane Carla Rodrigues Costa [UNESP]
dc.subject.por.fl_str_mv Tecnologia de alimentos
Serviço de alimentação
Alimentação dos trabalhadores
Desperdicio (Economia)
Análise fatorial
Food technology
topic Tecnologia de alimentos
Serviço de alimentação
Alimentação dos trabalhadores
Desperdicio (Economia)
Análise fatorial
Food technology
description In Brazil, food and nutrition units (UANs) represent a type of cafeteria that is being adopted by companies with greater and greater frequency as a way to feed employees and, in the process, to offer comfort and food safety. In these units, food waste may occur at every stage of the meal production process. The goal of this study was to evaluate the amount of cooked food waste at two UANs. A two-phase case study was performed at a private company in the Brazilian state of São Paulo. The company possesses UANs located on company grounds, and Units C and D were chosen for the food waste study. During Phase 1, the descriptiveexplanatory case study involved a quantitative preliminary data analysis of the following response variables: per-capita cooked unserved food in the all-you-can-eat section (in Kg), per-capita cooked unserved food from the individual dishes available (in Kg), edible plate waste (in Kg), and the total amount of food consumed (in kg). Data was collected from Unit C on weekdays (Mondays through Fridays) from May through July, for a total of 42 days. Univariate analyses were performed based on descriptive statistics. Student's t-test was used to compare the two independent samples and paired samples. Analysis of variance was used to compare averages. Tukey's multiple comparison test was also used. A 10% significance level was adopted for the statistical tests. In Phase 2, a planned experiment involving three factors was performed in Unit D. Factor A was the lipid content of the food offered (with ranges from 25.3% to 29.9%, from 30% to 34.9%, and from 35% to 40.4%). Factor B was the way in which menu items were served (foods served in an all-you-can-eat style and then as individual dishes or foods served as individual dishes and then in an all-you-can-eat style), and factor C was meal cost based only on food categories (with ranges from R$ 2.29 and R$ 2.70 and from R$ 2.71 to R$ 2.94). The experimental design was 3x2x2 with ...
publishDate 2015
dc.date.none.fl_str_mv 2015-08-28
2016-05-17T16:51:29Z
2016-05-17T16:51:29Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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status_str publishedVersion
dc.identifier.uri.fl_str_mv CAOBIANCO, Thayane Carla Rodrigues Costa. Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo. 2015. 93 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho, Instituto de Biociências, Letras e Ciências Exatas, 2015.
http://hdl.handle.net/11449/138471
000864255
000864255.pdf
33004153070P3
7055362276236996
628518324010655
0000-0003-4076-2475
identifier_str_mv CAOBIANCO, Thayane Carla Rodrigues Costa. Avaliação do desperdício de alimentos prontos para o consumo em Unidade de Alimentação e Nutrição (UAN), do interior do estado de São Paulo. 2015. 93 f. Dissertação (mestrado) - Universidade Estadual Paulista Julio de Mesquita Filho, Instituto de Biociências, Letras e Ciências Exatas, 2015.
000864255
000864255.pdf
33004153070P3
7055362276236996
628518324010655
0000-0003-4076-2475
url http://hdl.handle.net/11449/138471
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dc.format.none.fl_str_mv 93 f. : il. color., tabs.
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dc.publisher.none.fl_str_mv Universidade Estadual Paulista (Unesp)
publisher.none.fl_str_mv Universidade Estadual Paulista (Unesp)
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reponame:Repositório Institucional da UNESP
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