EVALUATION OF FOOD WASTE AND THE PROMOTION OF THE FULL USE OF FOODS IN AN INSTITUTION OF LONG PERMANENCE FOR ELEDERLY (ILPE)
Background and objectives: Most of the Long Permanence Institutions for the Elderly (ILPE) in Brazil are philanthropic, and the food comes from individuals and legal entities donations, which could lead to nutritional deficits due to a lack of adequate nutrition planning. However, nutrient deficienc...
Gespeichert in:
Veröffentlicht in: | Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1279 |
---|---|
Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | Background and objectives: Most of the Long Permanence Institutions for the Elderly (ILPE) in Brazil are philanthropic, and the food comes from individuals and legal entities donations, which could lead to nutritional deficits due to a lack of adequate nutrition planning. However, nutrient deficiencies can be minimized by full utilization of food. This work aims to evaluate and promote the integral utilization of food by a ILPI in Dourados, MS (Brazil). Methods: This is an action- intervention study that belongs to na extension Project held in the year 2015. In a period of thirty days, there was the weighing of the unconventional parts of the food discarded by the institution. In the second stage, the illustrative booklet with recipes was elaborated according to the non-use of the vegetable/ fruits observed. The kitchen employees also completed a self-administered questionnaire with seven mixed questions adapted from Da Rosa (2009). The questions were to evaluate the knowledge about the integral use of food and were applied before and after the course. Two practical mini-course (4 hours each) approaching the benifts of integral use of food and the preparation of 4 recipes contained in the booklet and randomly selected were made: salted pie made with peel and stalks of vegetables and sweet made with the shell / crust of watermelon with coconut; and banana peel jelly and carrot dip. Results: It can be observed that the vegetables/fruits were not fully utilized by the institution. In addition, 6,672 kg of lettuce (leaf, stem), 1.278 kg of tomato, 492 g of cabbage, 678 g of arugula, 400 g of chard, 396 g broccoli were discarded for lack of storage and excessive withdrawal during pre-preparation. The results of the questionnaire showed that the employees already had some knowledge about the integral use of the food, but they didn't use the technique, due to the lack of knowledge of the variety of recipes. Conclusions: It could be noted that there is food waste in this institution due to the lack of instruction regarding the integral use of food, that can be used to reduce waste and enrich the elderly's diet. |
---|---|
ISSN: | 0250-6807 1421-9697 |
DOI: | 10.1159/000480486 |