出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Food waste is a worldwide problem, with a third of food destined for consumption is wasted, bringing with it important social and economic impacts. The aim of this study was to evaluate the leftovers and rest-of-ingestion intake index of the lunch at the Food and Nutrition Unit of the community restaurant of the Passos Higher Education Foundation of the State University of Minas Gerais. Methodology: observational study with a quantitative approach for 30 days. The weight of the preparations produced, the clean leftovers and discarded leftovers and the : rest-ingestion, were measured using a digital scale, deducting the weights of the recipients. Results: rest-ingestion 3.1%; clean leftovers 32.52%; environment, taste (great or good) 98.6%; 95.6% respectively; food appearance great 65.0% and good 27.35%; food temperature (excellent or good) 82.5%, even with the satisfactory value for this variable, there was a regular and bad percentage of 15.5%; variety of food (great or good) 89.5%. Conclusion: the rest-ingestion has satisfactory values, the unit has a high rate of waste, especially clean leftovers, thus, it is necessary to invest in employee training, adaptation of the menu, production quantities, among other measures that aimed at reducing food waste.
关键词：Rest-ingestion;Waste;Unit food and nutrition;Leftover.
