<?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>S2183-59852021000100050</article-id>
<article-id pub-id-type="doi">10.21011/apn.2021.2410</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[DESPERDÍCIO ALIMENTAR NUMA POPULAÇÃO SEM-ABRIGO: ESTUDO DE CASO]]></article-title>
<article-title xml:lang="en"><![CDATA[FOOD WASTE OF A HOMELESS POPULATION: A CASE STUDY]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martins]]></surname>
<given-names><![CDATA[Margarida Liz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3 "/>
<xref ref-type="aff" rid="Af3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Veiga]]></surname>
<given-names><![CDATA[Maria João]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A5"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rocha]]></surname>
<given-names><![CDATA[Ada]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A6"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade de Trás-Os-Montes e Alto Douro  ]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Católica Portuguesa CBQF - Centro de Biotecnologia e Química Fina ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,GreenUPorto - Sustainable Agrifood Production Research Centre Edifício de Ciências Agrárias (FCV2) ]]></institution>
<addr-line><![CDATA[Vairão ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,CITAB - Centre for the Research and Technology of Agro-Environmental and Biological Sciences  ]]></institution>
<addr-line><![CDATA[Vila Real ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af5">
<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="Af6">
<institution><![CDATA[,LAQV-Requimte  ]]></institution>
<addr-line><![CDATA[Porto ]]></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>50</fpage>
<lpage>54</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852021000100050&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852021000100050&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852021000100050&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O desperdício alimentar tem sido alvo de especial atenção nos últimos anos e a sua dimensão tem gerado preocupação a nível dos governos e da sociedade civil em geral. Este estudo foi realizado numa Instituição que alberga e apoia os sem-abrigo na cidade do Porto e teve como objetivo quantificar o desperdício alimentar na instituição e identificar as suas causas. A quantificação do desperdício sob a forma de sobras e restos foi realizada durante 21 dias, incluindo as refeições do almoço e jantar servidos a um total de 60 utentes. Para avaliação do desperdício foi utilizado o método de pesagem agregada não seletiva, com pesagem inicial da quantidade total de alimentos confecionados, pesagem dos alimentos confecionados, mas não servidos (sobras) e dos restos após o consumo das refeições. No prato, verificou-se um valor médio de 17,5% para as sobras e 18,9% para os restos. Relativamente à sopa, observou-se um valor médio de 10,5% para as sobras e de 13,1% para os restos. Apesar das diferenças não serem estatisticamente significativas (p&gt;0,05), nos pratos cujo método de confeção foi o estufado e/ou o cozido, verificaram-se percentagens mais elevadas de sobras do que nos pratos cujo método de confeção foi o assado ou frito. A ementa influenciou o desperdício alimentar, verificando-se que para algumas ementas não existiam sobras. A taxa de utentes faltosos influenciou significativamente (p&lt;0,05) a percentagem de sobras do prato. O desperdício alimentar observado implica uma classificação do serviço de alimentação como &#8220;mau&#8221;. A ementa e o número de utentes faltosos foram causas do desperdício alimentar nesta instituição.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Food waste has been the focus of particular attention in the last few years and its dimension has raised concern of governments and civil society in general. This study was conducted in a Social Institution which supports the homeless in the city of Porto. The aim of this study was to quantify the food waste and identify its causes. Food waste evaluation was performed during 21 days, including lunch and dinner meals for a total of 60 individuals. Aggregated weighing method was used for evaluate food waste. The amount of food prepared was weighed, as well as, food prepared but not served (leftovers) and food remaining after meals consumption (plate waste). For dish, it was found a mean value of 17.5% for leftovers and 18.9% for plate waste. Regarding soup, it was observed 10.5% for leftovers and 13.1% for plate waste. Despite the differences were not statistically significant (p&gt;0.05), in the dishes whose cooking methods were stuffed and/or boiled, there were higher percentages of leftovers than in baked and fried dishes. Menu influenced food waste, proving by no leftover for some menus. The number of missing users influenced (p&lt;0.05) the percentage of the leftovers. Food waste values observed implies a food service classification as "bad". The menu and the number of missing users determined food waste at this Institution.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Desperdício alimentar]]></kwd>
<kwd lng="pt"><![CDATA[Restos]]></kwd>
<kwd lng="pt"><![CDATA[Sem-abrigo]]></kwd>
<kwd lng="pt"><![CDATA[Sobras]]></kwd>
<kwd lng="en"><![CDATA[Food waste]]></kwd>
<kwd lng="en"><![CDATA[Leftovers]]></kwd>
<kwd lng="en"><![CDATA[Homeless]]></kwd>
<kwd lng="en"><![CDATA[Plate waste]]></kwd>
</kwd-group>
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