Maciel, Bruna Leal LimaBellot, Paula Emília Nunes Ribeiro2016-05-212021-09-292016-05-212021-09-292016-05-12BELLOT, Paula Emília Nunes Ribeiro. Determinação e avaliação de fatores de correção de carnes, ovos e leguminosas. 2016. 22f. Trabalho de Conclusão de Curso (Graduação em Nutrição)-Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Natal, RN, 2016.https://repositorio.ufrn.br/handle/123456789/40042Introduction: Wasting is one of the manners to verify the quality in food production and it can be avoided with proper planning. The Correction Factor (CF) is an index that helps with this planning, since it assesses losses in the production process. Objective: To determine Correction Factor of meats, eggs and beans used in the Dietary Technique Laboratory of Federal University of Rio Grande do Norte (UFRN). Methods: Correction Factors’ data for meat, eggs and beans were obtained from Preparation Techniques Records (RPT) from the years 2011-2015 of the Dietary Technique Laboratory of UFRN. The CF of 5 types of meat (n = 81), chicken’s egg (n = 180), quail eggs (n = 16) and 2 beans (n = 10) used in the laboratory were analyzed in Box plots and extreme values were excluded. Data were analyzed for normality using Kolmogorov-Smirnov test. Data with normal distribution were presented as mean (SD) and 95% confidence intervals (95% CI). Nonparametric data were presented as median (interquartile range) and maximum and minimum values. Results: Top sirloin and jerked beef presented similar CF and they were 1,13 (0,08) and 1,13 (0,09), respectively. Also, they agreed with the data exposed by others studies. The sirloin and tenderloin, on the other hand, showed higher and lower means, respectively, in order, 1.18 (0.11) and 1.06 (0.02). The sirloin’s CF agreed with the literature, but the tenderloin’s CF was located below the expectation. For the chicken breast filet the CF value was 1.10 (0.07), which was above both the expected and the value found in others studies. Chicken egg and quail egg had similar averages and they were in agreement with the literature; they were, respectively, 1.14 (0.02) and 1.13 (0.04). And for the egg white and egg yolk the CF values were 1.59 (0.42) and 3.49 (0.49), respectively; values that were below than data presented by literature. Beans presented CF averages of 1.03 (0.04) and 1.07 (0.01), for the brown and green bean. The brown bean presented CF below the literature mean and the green bean CF was in agreement with the literature. Conclusion: The study determined CF values for meat, chicken, eggs and beans used in the laboratory and it restates the importance of CF for waste control in food production, thus justifying the importance of each unit having its own CF calculated and updated.openAccessunidade de alimentação e nutrição, planejamento, fator de correção, desperdício.food production unit, planning, correction factor, waste.Determinação e avaliação de fatores de correção de carnes, ovos e leguminosasbachelorThesis