摘要：The objective of this work was to find alternatives for the supply of products from food parts of great nutritional value, which are usually discarded by the local population and indigenous community. The extension project, implemented in the municipality of São Gabriel da Cachoeira/AM, was based on an action research, with the purpose of guiding and qualifying the community regarding the integral food use (IFU), focusing on nutritional quality and food waste. A structured questionnaire was applied to the public participants of the workshops with the purpose of verifying their knowledge about the subject and held theoretical and practical workshops. It was noted that a large number of participants had already heard about AIA, but more than half had never tried full-food preparations. All the preparations obtained results superior to 90% of acceptability among the tasters, thus showing an alternative for food consumption and environmental sustainability..
其他摘要：The objective of this work was to find alternatives for the supply of products from food parts of great nutritional value, which are usually discarded by the local population and indigenous community. The extension project, implemented in the municipality of São Gabriel da Cachoeira/AM, was based on an action research, with the purpose of guiding and qualifying the community regarding the integral food use (IFU), focusing on nutritional quality and food waste. A structured questionnaire was applied to the public participants of the workshops with the purpose of verifying their knowledge about the subject and held theoretical and practical workshops. It was noted that a large number of participants had already heard about AIA, but more than half had never tried full-food preparations. All the preparations obtained results superior to 90% of acceptability among the tasters, thus showing an alternative for food consumption and environmental sustainability.
