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Percepção sobre o aproveitamento integral de alimentos em unidades de
alimentação e nutrição na cidade de São Paulo
Perception about the integral use of foods in food and nutrition units in the city
of São Paulo.
RESUMO
ABSTRACT
Introduction: the complete use of food is the use of whole, bark, leaves, stalks,
seeds, roots and pulps, also known as unconventional parts. It is an alternative
able to provide the production of meals with better nutritional consumption,
improvement of the economy in relation to food, ecological relation between
man and the environment. Objective:
to evaluate the frequency of use of Integral Food Utilization (AIA) and / or
unconventional portions of food in Food and Nutrition Units (UAN) in the city of
São Paulo. Methods: applied with data collection questionnaire through the
Google Docs Form software between the months of September to October of
2017, in pages of the social network Facebook, which has groups with access
to professionals that work with UAN, 50 participants were selected as
convenience sample, whose population was composed of technicians in
nutrition and nutritionists. Results: among the interviewees, only 8% reported
not knowing the concept and 26% said they did not use it, 82% reported seeing
benefits, but 36% reported having disadvantages. Conclusion: it is possible to
show that the use of parts that are largely discarded have been shown to be
increasingly used in UAN, and 74% of the interviewees have confirmed this.
Introdução
Métodos
Resultados e Discussão
Todas as partes dos alimentos podem ser utilizadas por inteiro com
diversas opções de preparações18.
A figura 2 demonstra que as partes não convencionais dos alimentos
mais utilizadas entre os pesquisados são as folhas (34%), talos (30%) e cascas
(10%) que respectivamente representam 74% dos participantes, os demais não
responderam entre as alternativas ou informaram não utilizar o conceito na
UAN onde atuam.
Folhas, talos, cascas e sementes são em sua maioria mais nutritivos do
que a própria polpa, podem ser utilizados para o enriquecimento nutricional,
redução do desperdício e aumento do valor nutricional das preparações5,20.
Conclusão