Evaluation of rest ingestion in a hospital feeding and nutrition unit in the city of Pato Branco-PR

Abstract

In a hospital a UAN is an area that seeks to purchase, receive, store and process food. All these processes are performed as safely as possible to avoid problems such as contamination. In UAN's management, food waste is an important factor because it is not only a social factor, but also an economic factor, directly reflecting the work of the nutritionist. The present study had as objective to evaluate the index of rest intake of patients and companions in a Food and Nutrition Unit from the analysis of leftovers present in the trays returned for hygiene. The research was developed in a Hospital Nutrition and Nutrition Unit, located in the municipality of Pato Branco-PR. The research was conducted on the lunch shift. For the evaluation of the rest ingestion, the food offered at lunch was weighed for patients and companions two days of the week, during two weeks, totaling four days. The results were obtained through rule calculations of three and analyzed by graphs. It was observed that when calculating an average between the four evaluated days a result of 20.80% of rest ingestion in the unit was obtained. An index of up to 20% of leftovers is considered appropriate for the sick population. When comparing the recommended with the result obtained it is noticed that the index is above, but in an acceptable value.