Dietas sustentáveis: análise nutricional e pegada hídrica em cardápios de um restaurante universitário federal

Abstract

Introduction: Faced with the impacts that environmental and food systems have been facing in recent times, there is a greater concern with sustainability. The adoption of healthy and sustainable habits attributes a series of benefits to the health of individuals and also reduces negative environmental impacts. Objective: To perform nutritional and water footprint analysis of menus provided in November 2019 at the university restaurant of the Universidade Federal da Fronteira Sul, Realeza/PR. Methodology: This is a descriptive, cross-sectional study with a quantitative approach. Data were obtained from the technical sheets of each preparation of omnivorous and vegetarian menus offered with an average of 286 daily meals. The software was used PSPP for statistical analysis and performed Mann Whitney test to identify differences between groups. Results: The results of the nutritional analyzes show that eleven nutrients showed a significant difference (p<0.05) between omnivorous and vegetarian menus. There were also differences between the water footprint of the two menus (p<0.00), between the types of omnivorous protein dish - beef and other meats (p<0.026) and between the types of vegetarian protein dish - textured soy protein and eggs (p<0.007). Conclusion: Based on the data found, the offer of menus must be properly planned, meeting nutritional needs and reducing environmental impacts.