Banca de QUALIFICAÇÃO: LUCIANO JOSE BARRETO PEREIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : LUCIANO JOSE BARRETO PEREIRA
DATE: 05/08/2022
TIME: 13:30
LOCAL: Remota/online meet.google.com/ynf-eaej-dvk
TITLE:

STUDY OF THE APPLICATION OF STATISTICAL PROCESS CONTROL TO ESTIMATE FOOD PER CAPITA AND INFERENCE THE QUALITY OF NUTRITIONAL INFORMATION ON THE MENU PRACTICED BY A FOOD AND NUTRITION UNIT WITH SELF-SERVICE DISTRIBUTION MODALITY

KEY WORDS:

statistical process control, food menu, school meals, food nutrition labeling, food and nutrition unit

PAGES: 42
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

Statistical process control is a work method for quality, through which different tools are used to achieve process stability, continuous improvement of results and the final quality of products and services. At the beginning of the last century, Walter A. Shewhart, based on the central limit theorem, devised the control charts, which later received his name, the Shewhart’ control charts. The main objective of this tool was to implement statistical control of industrial process data, in order to identify the main causes of quality loss (continuous improvement of processes and quality management), and consequently, carry out inspection by sampling, contributing to reduction of waste and costs, and therefore increasing market competitiveness. Food services, on the other hand, are enterprises of relatively recent demands, which need quality management, for standardization, cost reduction, waste and improvement of the quality of the goods and services provided. Statistical process control for estimating the per capita weight of ingredients that make up the restaurant menu is undoubtedly innovative and necessary for the segment, so the results can improve competitiveness and increase the profitability of these ventures. Therefore, the nutritional information of ready-to-eat meals, calculated using statistically controlled data, can be a differential, as it guarantees at least two dimensions of quality in the final product: specification and compliance. Furthermore, quality data will contribute to purchase planning, inventory management, cost estimation, among other more effective and efficient administrative activities. For the implementation and monitoring of the processes, which will be the estimation of the gross weight of the ingredients that make up the food menus of a Food and Nutrition Unit, quality tools will be used, such as control charts and the cumulative sum chart (CUSUM). Due to the specific characteristics of the service, sampling will be carried out through individual measurements and the variability estimated by the moving range. To research the perception of users in relation to the nutritional quality of the menu, simple random sampling will be adopted with a confidence level of 0.95 and the results will be estimated in proportion with a confidence interval of 0.95. The research results will be compared with the nutritional calculations of the menus, with the respective indexes of rest and with Resolution nº 6, May 8, 2020 PNAE. The nutritional information of the menu practiced will be elaborate according to the new legislation for nutrition labeling (RDC nº 429 and IN nº 75, October 8, 2020 ANVISA). Regarding the new proposal for frontal nutrition labeling, if any menu meets the requirements for this, proposals for modifying the standard prescriptions will be developed in order to reduce the contents of added sugars, saturated fat and sodium, as appropriate. The present work has as mains aims the innovative proposal of the implementation of CEP for variable weight per capita of ingredients components of menu of Federal Public Food and Nutrition Unit (FNU) with self-service distribution modality as basis for calculation nutritional and nutritional information of the meals offered. In addition to evaluating the adequacy of the menu practiced in relation to the legislation of the PNAE and the perception of users in relation to the nutritional quality of the product.

BANKING MEMBERS:
Presidente - ***.379.796-** - NATHÁLIA RAMOS DE MELO - UFF
Externo à Instituição - LEONEL DEL REY DE MELO FILHO - PUCMinas
Externa à Instituição - SIMONE DE FÁTIMA VIANA DA CUNHA - UFOP