Avaliação do desperdício de alimentos em uma unidade de alimentação e nutrição hospitalar: impactos e soluções

Abstract

This work aimed to evaluate the waste of meals in a Hospital Food and Nutrition Unit (UAN) and carry out a situational diagnosis with proposition of corrective actions to reduce food waste. This is a cross-sectional, observational study with a quantitative approach, developed in a large hospital complex in the city of Natal/RN, using the rest/intake index (RI) for lunch, that is, the foods distributed and not consumed to patients and companions at the site. The data obtained were presented at the UAN with proposals for corrective actions. The IR obtained was around 20%, which represents 20.044 kg of wasted food, showing a greater waste when analyzing only the IR of sick individuals. This work made it possible to know the reality of food waste in a hospital food and nutrition unit, evaluating the waste of meals and proposing improvements to reduce waste, which is essential to think about sustainable management. The educational work developed can be a key point for these changes to be adopted at the UAN.