Nascimento, Thayse Hanne Câmara Ribeiro doMoura, Giovanna Miranda de Amorim e Silva2022-07-222022-07-222022-07-13MOURA, Giovanna Miranda de Amorim e Silva. Avaliação da Mudança de Porcionamento de Dietas Hospitalares Visando a Redução do Desperdício Alimentar. 2022. 62f. Trabalho de Conclusão de Curso (Graduação em Nutrição), Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, 2022.https://repositorio.ufrn.br/handle/123456789/48658Food waste is a reality in Food Services, at the hospital, its level is more critical due to its context. In these places, considerable amounts of inputs are produced and not consumed, becoming a frequent subject of debate due to the economic, social, and environmental impacts. Therefore, the present study aims to evaluate the change in portioning of modified diets in consistency, performed by nutritionists in a Food and Nutrition Unit of a University Hospital in Rio Grande do Norte, intending to reduce food waste. The first stage of methodology was a statistical analysis of the Hospital UAN database, aiming to analyze if there was a significant change in the average percentage of Rest-Ingestion before and after the implementation of the standardized portions. In the second stage, a questionnaire was applied to summarize the nutritionists' perception after the change in portioning. The results of the quantitative analysis indicated a reduction in the Rest-Intake rates from 32,7% to 29,5%. However, this result does not express a statistically significant relationship (p=0,13). Finally, the qualitative results, which include the analysis of the nutritionists' discourse about the effect of the implantation of portions for hospitalized patients, proved to be positive, with employees generally observing a reduction in food waste in the Unit. Considering the importance of the theme, this study contributes through the analysis of sustainability actions aimed at reducing food waste, in a way that favors the maintenance of the values of the Rest-Intake index within the parameters recommended by the literature.Sustentabilidade AmbientalServiço Hospitalar de NutriçãoDesperdício de AlimentosÍndice de Resto-IngestãobachelorThesis