Banca de DEFESA: LUCIANO JOSE BARRETO PEREIRA
Uma banca de DEFESA de DOUTORADO foi cadastrada pelo programa.STUDENT : LUCIANO JOSE BARRETO PEREIRA
DATE: 30/07/2025
TIME: 13:30
LOCAL: meet.google.com/fdn-mzxw-xds
TITLE:
Proposal of a Model for the Calculation, Evaluation, and Nutritional Adequacy of Self-Service (Buffet) Restaurant Menus, Using Control Charts and Monte Carlo Simulation.
KEY WORDS:
Food service. Service level. Menu planning. Nutritional calculations. Per capita.
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 estimation of per capita consumption of ingredients, energy, and nutrients is a highly challenging procedure in food service establishments. In this sector, it is common to estimate food consumption indirectly and perform nutritional calculations based on theoretical per capita values or stock movement. However, this approach significantly increases the uncertainty of the results, leading to imprecise planning and nutritional information, as well as food waste. Currently, there is no standardized method with specific sampling that accurately represents indirect consumption results over the medium and long term in self-service (buffet-style) Food and Nutrition Units (FNUs). This is likely due to the complex interaction among the various predictors influencing food consumption. The objective of this research was to develop and propose a method for monitoring the per capita consumption of ingredients and performing nutritional calculations of menus to properly assess and adjust them according to various specifications, such as legislation, contracts, nutritional labeling, among others. The research was conducted in a public institutional foodservice unit (FNU) of the self-service (buffet) type, where several equations were proposed to estimate the per capita consumption of ingredients, serving as a basis for the subsequent estimation of per capita energy and nutrient intake. In an initial pilot study, the implementation of X/MR control charts was preceded by the estimation of the statistical parameters of the process and the determination of control limits (Phase I) to monitor the per capita consumption of raw ingredients (rice and beans, which had the largest sample sizes). For the calculation, evaluation, and nutritional adequacy of menus, data simulation was performed based on the Monte Carlo Method (MCM), with a prior test of the data's probability distribution and a sample size of 50,000. This confirmed the method’s convergence test and its inferential power for population-level results (ingredients, energy, and nutrients). The control charts proved to be effective tools for monitoring the variability of per capita ingredient consumption, facilitating the rapid identification of significant changes in the results. There was no significant difference in per capita consumption values of rice and beans when associated with different protein preparations (Analysis of Variance (ANOVA); p < 0.05). The sample size and the heterogeneity among the samples may justify the failure to reject the null hypothesis (H0). Subsequently, two data simulations were conducted (Simulation 1 and 2). The matrix for Simulation 1 consisted of the most frequently offered menus during the research period (four breakfast menus and 20 lunch and dinner menus). The results of per capita energy and nutrient intake (Simulation 1) did not conform to the normal distribution test. Therefore, they were presented in percentiles and as the daily proportion of dietary compliance, the latter represented by the service level ( ). Although the mean per capita intake of macronutrients met the specifications of the current regulations, the values for carbohydrates, lipids, proteins, and energy were 62, 85, 100, and 73, respectively. After menu adjustments, it was possible to propose compositions with improved results in Simulation 2, except for protein, which remained unchanged. The adjustments demonstrated a potential increase of 17 percentage points (p.p.) in carbohydrate consumption ( = 79), 9 p.p. in lipid consumption ( = 94), and 16 p.p. in energy intake ( = 89). The appropriate use of quality tools combined with specific statistical treatment for the variable under study contributed to representative results of the habitual consumption of the clientele of the Food and Nutrition Unit (FNU). The proposed application of in the food service sector will facilitate appropriate evaluations and any necessary adjustments to menus to meet specifications, such as regulations, contracts, nutritional labeling, and others. It is also undeniable that these results contribute positively to the estimation of the cost share related to food supply inputs and to the management of material and financial resources, consequently reducing waste caused by planning with a high degree of uncertainty.
COMMITTEE MEMBERS:
Presidente - ***.379.796-** - NATHÁLIA RAMOS DE MELO - UFF
Externo ao Programa - ***.825.607-** - DAVY WILLIAM HIDALGO CHÁVEZ - UFRRJ
Externo à Instituição - BRUNO SAMWAYS DOS SANTOS - UTFPR
Externo à Instituição - ALOIZIO LEMOS DE LIMA - IFRJ
Externa à Instituição - SIMONE DE FÁTIMA VIANA DA CUNHA - UFOP