<?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>S2183-59852021000100038</article-id>
<article-id pub-id-type="doi">10.21011/apn.2021.2408</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[QUANTIFICAÇÃO DO DESPERDÍCIO ALIMENTAR EM REFEITÓRIOS ESCOLARES: IMPACTO DE UMA CAMPANHA DE SENSI- BILIZAÇÃO]]></article-title>
<article-title xml:lang="en"><![CDATA[QUANTIFICATION OF FOOD WASTE IN SCHOOL CANTEENS: IMPACT OF AN AWARENESS CAMPAIGN]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Moreira]]></surname>
<given-names><![CDATA[Patrícia]]></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>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Correia]]></surname>
<given-names><![CDATA[Maria João]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Uniself  ]]></institution>
<addr-line><![CDATA[Matosinhos ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>03</month>
<year>2021</year>
</pub-date>
<numero>24</numero>
<fpage>38</fpage>
<lpage>45</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852021000100038&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852021000100038&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852021000100038&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O desperdício alimentar acarreta implicações éticas, económicas, ambientais e nutricionais, sobretudo a nível escolar. Uma unidade de alimentação coletiva deverá assegurar refeições seguras e adequadas nutricionalmente, podendo os benefícios da sua ingestão nem sempre serem garantidos se o desperdício alimentar se revelar elevado.  OBJETIVOS:  Quantificar o desperdício alimentar resultante de refeições servidas ao almoço em quatro unidades de restauração coletiva do ensino básico e secundário de um município português, com avaliação da eficácia de uma campanha de sensibilização.  METODOLOGIA:  O estudo foi dividido em três etapas. Na primeira etapa quantificou-se o desperdício alimentar; na segunda, realizou- se uma campanha de sensibilização em duas escolas e, na terceira etapa, fez-se uma nova quantificação do desperdício alimentar. Para o cálculo da sobra e resto, considerou-se o método físico de pesagem. Através da entrega e análise de um questionário pretendeu-se elencar os fatores promotores de desperdício em duas escolas.  RESULTADOS:  Verificou-se um desperdício alimentar de 32,3% (considerando prato e sopa) na primeira quantificação e 21,9% na segunda quantificação. Após intervenção, verificou-se que a campanha de sensibilização foi impactante na redução do desperdício alimentar. Quando comparadas as escolas com e sem intervenção relativamente ao desperdício alimentar verificou-se uma diminuição no desperdício obtido entre a primeira e segunda quantificação. Relativamente ao desperdício de conduto, verificou-se um índice de resto de 18,1% para &#8220;pescado&#8221; e de 11,8% para &#8220;carne&#8221;, sem significado estatístico. Os principais fatores promotores de desperdício alimentar encontrados foram: barulho durante a hora de almoço, lotação do refeitório e ementa servida.  CONCLUSÕES:  O presente trabalho vem expor a necessidade de se considerarem diversos fatores como influenciadores do desperdício, nomeadamente a refeição, mas também todo o ambiente envolvente, desde a qualidade do serviço ao próprio espaço físico onde se realizam as refeições.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  Food waste culminates in ethical, economical, environmental and nutritional implications, having more emphasis at school level. A collective feeding unit should guarantee the supply of secure and nutritional appropriated meals. However, the benefits of its ingestion may not always be guaranteed and if it is verified a high food waste.  OBJECTIVES:  Quantification of the food waste resulting from a lunch in four collective restauration units, i.e. one middle school and one high school. Also, the efficiency of the awareness campaign to the reduction of food waste was assessed.  METHODOLOGY:  The present study is divided into three phases. The first phase was developed to quantify the food waste in schools. The second phase carried out an awareness campaign in two of the four schools inspected. The food waste was also quantified in the third phase. For the quantification of the leftovers and remain food, the physical method of weighing was considered. Through the delivery and analysis of a questionnaire, it was intended to list the predictor´s that promote waste in two schools.  RESULTS:  A total wastage of 35.1% and 21.9% corresponding, respectively, to the first and second quantification was verified in the whole meal (dish and soup). The sensitization campaign contributed significantly for the reduction of the food waste. The comparison between the schools subjected to intervention campaigns regarding the food waste showed a significant decrease of the food waste, when compared to the initial phase between the first and second quantifications. Regarding the protein component there was a rest index of 18.1% for fish and 11.8% for meat, without statistical significance. The main predictor´s of food waste found were: noise during school lunch, many people in lunch time, and menu served.  CONCLUSIONS:  The conducted study increased the scientific spirit, showing the need of considering other food waste predictors which may influence this problem.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Alimentação coletiva]]></kwd>
<kwd lng="pt"><![CDATA[Desperdício alimentar]]></kwd>
<kwd lng="pt"><![CDATA[Inquéritos]]></kwd>
<kwd lng="pt"><![CDATA[Quantificação]]></kwd>
<kwd lng="pt"><![CDATA[Refeitórios escolares]]></kwd>
<kwd lng="en"><![CDATA[Feeding unit]]></kwd>
<kwd lng="en"><![CDATA[Food waste]]></kwd>
<kwd lng="en"><![CDATA[Surveys]]></kwd>
<kwd lng="en"><![CDATA[Quantification]]></kwd>
<kwd lng="en"><![CDATA[Contract catering]]></kwd>
</kwd-group>
</article-meta>
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