<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852020000400030</article-id>
<article-id pub-id-type="doi">10.21011/apn.2020.2306</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[AVALIAÇÃO DO DESPERDÍCIO ALIMENTAR DA REFEIÇÃO ALMOÇO EM DUAS ESCOLAS PÚBLICAS DO DISTRITO DE AVEIRO]]></article-title>
<article-title xml:lang="en"><![CDATA[EVALUATION OF FOOD WASTE FROM SCHOOL LUNCH IN TWO PUBLIC SCHOOLS IN THE DISTRICT OF AVEIRO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Beatriz Ferreira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Teixeira]]></surname>
<given-names><![CDATA[Beatriz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila]]></surname>
<given-names><![CDATA[Helena]]></given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Afonso]]></surname>
<given-names><![CDATA[Cláudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,EPIUnit - Instituto de Saúde Pública da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<numero>23</numero>
<fpage>30</fpage>
<lpage>35</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852020000400030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852020000400030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852020000400030&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO: O desperdício alimentar é uma problemática atual em refeitórios escolares. Numa lógica de sustentabilidade, torna-se essencial auscultar eventuais causas para, posteriormente, se proceder à sua redução. Para tal, a quantificação do desperdício alimentar é uma etapa fundamental.  OBJETIVOS: Avaliar o desperdício alimentar dos alunos, na refeição do almoço, em duas unidades de restauração coletiva do setor escolar público.  METODOLOGIA: Estudo observacional de desenho transversal. Procedeu-se à avaliação do desperdício alimentar do item da refeição prato das refeições servidas a alunos do pré-escolar ao ensino secundário, durante 10 dias. Para quantificar as sobras e restos de 2686 refeições, considerou-se o método físico de pesagem.  RESULTADOS: Verificou-se 25% de desperdício alimentar global para 2686 refeições servidas, observando-se um índice de sobra de produção e um índice de sobra de resto de, em média, 8% e 18%, respetivamente. Poderiam ser alimentados com o desperdício alimentar obtido 904 alunos.  CONCLUSÕES: O índice de sobra e o índice de sobra de resto nas componentes do prato apresentam-se acima dos valores de desperdício recomendados pela literatura (&lt;3% índice de sobra e &lt;10% índice de sobra de resto), justificando uma urgente necessidade de intervenção.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION: Food waste is an actual problem in school canteens. In a sustainable logic, it&#8217;s essential to find out possible causes to reduce this issue. To this end, food waste quantification is fundamental.  OBJECTIVES: Evaluate the food waste of the main dish students, in the lunch meal, in two units of contract catering of the public- school sector.  METHODOLOGY: Cross-sectional observational study. Evaluation of the food waste of the main dish was proceeded from preschool to high school, during 10 days. In order to quantify the leftovers and plate waste of 2686 meals, the physical method was used.  RESULTS: A ratio of 25% of overall food waste was verified for 2686 served meals, showing, in average, an index of leftovers and plate waste of 8% and 18%, respectively. 904 students could be fed with the food waste obtained.  CONCLUSIONS: Leftovers and plate waste in the plate components, are above the waste values recommended by literature (&lt;3% and &lt;10%, respectively), justifying an urgent need for intervention.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Alimentação coletiva]]></kwd>
<kwd lng="pt"><![CDATA[Almoço escolar]]></kwd>
<kwd lng="pt"><![CDATA[Desperdício alimentar]]></kwd>
<kwd lng="pt"><![CDATA[Método físico de pesagem]]></kwd>
<kwd lng="en"><![CDATA[Contract catering]]></kwd>
<kwd lng="en"><![CDATA[School lunch]]></kwd>
<kwd lng="en"><![CDATA[Food waste]]></kwd>
<kwd lng="en"><![CDATA[Physical method]]></kwd>
</kwd-group>
</article-meta>
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