Sustainable perspective in public educational institutions restaurants: from foodstuffs purchase to meal offer

Página do item simplificado Estatísticas
dc.contributor.authorRolim, Priscilla Moura
dc.contributor.authorNogueira, Josimara Pereira
dc.contributor.authorHatjiathanassiadou, Maria
dc.contributor.authorSouza, Sthephany Rayanne Gomes de
dc.contributor.authorStrasburg, Virgílio José
dc.contributor.authorSeabra, Larissa Mont’Alverne Jucá
dc.contributor.authorIDhttps://orcid.org/0000-0002-3847-5744
dc.contributor.authorIDhttps://orcid.org/0000-0001-5720-7967
dc.contributor.authorIDhttps://orcid.org/0000-0001-9367-1230
dc.contributor.authorIDhttps://orcid.org/0000-0003-0243-610X
dc.contributor.authorIDhttps://orcid.org/0000-0001-8536-6092
dc.contributor.authorIDhttps://orcid.org/0000-0002-1878-4283
dc.date.accessioned2025-06-17T20:51:45Z
dc.date.available2025-06-17T20:51:45Z
dc.date.issued2020-05-26
dc.description.resumoThis study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process
dc.identifier.citationNOGUEIRA, Josimara Pereira; HATJIATHANASSIADOU, Maria; SOUZA, Sthephany Rayanne Gomes de; STRASBURG, Virgílio José; ROLIM, Priscilla Moura; SEABRA, Larissa Mont’alverne Jucá. Sustainable perspective in public educational institutions restaurants: from foodstuffs purchase to meal offer. Sustainability, [S.l.], v. 12, n. 11, p. 2-19, 26 mai. 2020. DOI: 10.3390/su12114340. Disponível em: https://www.mdpi.com/2071-1050/12/11/4340. Acesso em: 8 jul. 2024.
dc.identifier.urihttps://doi.org/10.3390/su12114340
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/63990
dc.language.isoen_US
dc.publisherSustainability
dc.rightsAttribution 3.0 Brazilen
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/
dc.subjectSustainable nutrition
dc.subjectWater footprint
dc.subjectFoodservices
dc.titleSustainable perspective in public educational institutions restaurants: from foodstuffs purchase to meal offer
dc.typearticle

Arquivos

Pacote Original

Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
SustainablePerspective_Rolim_2020.pdf
Tamanho:
3.11 MB
Formato:
Adobe Portable Document Format
Nenhuma Miniatura disponível
Baixar

Licença do Pacote

Agora exibindo 1 - 1 de 1
Nenhuma Miniatura disponível
Nome:
license.txt
Tamanho:
1.53 KB
Formato:
Item-specific license agreed upon to submission
Nenhuma Miniatura disponível
Baixar

Coleções

CCS - DNUT - Artigos publicados em periódicos
Repositório Institucional - UFRN Campus Universitário Lagoa NovaCEP 59078-970 Caixa postal 1524 Natal/RN - BrasilUniversidade Federal do Rio Grande do Norte© Copyright 2025. Todos os direitos reservados.
Contato+55 (84) 3342-2260 - R232Setor de Repositórios Digitaisrepositorio@bczm.ufrn.br
DSpaceIBICT
OasisBR
LAReferencia
Customizado pela CAT - BCZM