Banca de QUALIFICAÇÃO: LUCIANO JOSE BARRETO PEREIRA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : LUCIANO JOSE BARRETO PEREIRA
DATE: 03/10/2023
TIME: 08:30
LOCAL: meet.google.com/htm-apnz-yxk
TITLE:

ESTIMATION OF THE AVERAGE PER CAPITA CONSUMPTION OF INGREDIENTS FROM THE SCHOOL LUNCH MENU OF A FOOD AND NUTRITION UNIT WITH BUFFET MODALITY USING CONTROL CHART

KEY WORDS:

menu planning, menu calculation, waste reduction, food service, quality, restaurant.

PAGES: 24
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

The nutritional calculation of food menus is a complex activity in practice, which involves several operations, including the estimation of nutritional needs and food consumption of the consumers. The degree of difficulty increases in food services when these consumers help themselves to meals. The methodologies adopted in the published researches to calculate the composition of menus in restaurants are not very reproducible, with insufficient repeatability of the experiments to ensure the representativeness of the results. Still, the available studies are of the cross-sectional, short-period type, which may limit intrinsic information to the data, about variables such as food seasonality, eating habits, seasons and their state of health. The aims of this pilot research were the use of control charts to evaluate the stability and variation of the meal production process and to estimate the average raw per capita of the ingredients rice and beans, components of the unpaid school menu. The proposed method was implanted in a Federal Public Institutional Food and Nutrition Unit (FNU), with a centralized service, buffet spread mode and target consumers of high school and technical education students, in Brazil. Due to the specific characteristics of production in restaurants, control charts for individual measures and moving average (X/MR) were selected as appropriate evaluation tools. The raw per capita of the ingredients were estimated according to the equations proposed in the topic Materials and Methods. After data normalization, the processes did not present points outside the control limits. One-factor analysis of variance (ANOVA), with a significance level of 0.05 (p≤0.05) was performed to compare the average per capita of each ingredient, when associated with different protein menus. The mean raw per capita and estimated standard deviations for the rice and bean ingredients were 62.47 g and 13.54 g and 22.09 g and 5.87 g, respectively. It was not possible to identify statistical difference in the average raw per capita of rice and beans when accompanied by any type prove unplanned demands and avoid interruptions of the process and distribution of meals, as well as excessive food waste. The implementation of control charts in the FNU production process proved to be useful and promising for the evaluation of food consumption in this enterprise. With the proposed method, it can be affirmed that the results obtained represented the reality of the service and contributed to more assertive planning, operations and manager’s decisions, such as menu calculations, nutritional information, inventory management, purchasing policy and cost estimation. It is also expected, with these results, optimization of the inputs used in the preparation of the menus and reduction of costs due to waste.

COMMITTEE MEMBERS:
Presidente - ***.379.796-** - NATHÁLIA RAMOS DE MELO - UFF
Interna - 1806986 - ELISA HELENA DA ROCHA FERREIRA
Externo à Instituição - EDWIN VLADIMIR CARDOZA GALDAMEZ