Title:	Sustentabilidade em unidades de alimentação e nutrição escolares : validação de instrumento à identificação de práticas
Authors:	Santos, Emanuele Batistela dos
metadata.dc.contributor.email:	emanuelebatistela.ufmt@gmail.com
Orientador(es)::	Botelho, Raquel Braz Assunção
Assunto::	Alimentação escolar Merenda escolar Unidades de alimentação
Issue Date:	7-Aug-2024
Data de defesa::	29-Feb-2024
Citation:	SANTOS, Emanuele Batistela dos. Sustentabilidade em unidades de alimentação e nutrição escolares : validação de instrumento à identificação de práticas. 2024. 126 f., il. Tese (Doutorado em Nutrição Humana) — Universidade de Brasília, Brasília, 2024.
Abstract:	Introduction: Global challenges related to food in the 21st century affect human health and the environment's integrity. Food production is associated with certain challenges,and the interface between school feeding and the food system makes it an opportune field for developing activities from the perspective of sustainable nutrition. Instruments designed to identify sustainability practices in school food services contribute to the execution of these activities consistently. Objective: To develop an instrument for identifying sustainability practices adopted in Brazilian school food services. Material and methods: The study involves preparing a systematic review on sustainability recommendations in school feeding policies and practices adopted in schools; the adaptation and validation of an instrument for identifying sustainability practices in school food services and its application in public and private schools. The research question that guided this study was “What are the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools?” and it was prepared following the Preferred Reporting Items for Systematic Reviews and Meta Analyses guidelines, using the terms “school feeding”, “sustainability” and their variations in seven databases. The quality criteria were synthesized using a statistical review assessment instrument (MASTARI) and the Joanna Briggs Institute protocol to assess the risk of bias in the studies. The instrument was developed based on a checklist for checking restaurant sustainability indicators, added of Brazilian legislation on school meals and literature in the area. The preliminary version was submitted to content validation and semantic evaluation by a panel of experts, reproducibility, and internal consistency analysis, and the instrument was applied to 148 school food services in the Federal District (n = 36) and the State of Mato Grosso (n = 112). Results: Fifty studies were included in the systematic review. The most mentioned sustainability practices were school gardens and sustainability education activities, but actions taken from menu planning and acquisition of raw materials (mainly local and organic foods, vegetarian/vegan menus) to distribution of meals (reduction of organic and inorganic waste) were also mentioned. Recommendations for the acquisition of sustainable foods (organic, local and seasonal), nutritional education focused on sustainability, and the reduction of food waste were common in school feeding policies. The instrument for identifying sustainability practices in school food services, consisting of 76 items and three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability), presented excellent results in content validation, semantic evaluation, and interobserver reproducibility (ICC = 0.949). It showed reasonable internal consistency (KR-20 = 0.660), but the same was not observed for the sections. The school food servicesperformed poorly considering the complete instrument (26.93±4.87) and the sectionsseparately. The school food services of public and private schools in the Federal District performed better than those in the State of Mato Grosso and there was no difference between public and private schools in the Federal District and the State of Mato Grosso. Conclusion: The results of the systematic review and the low performance of the visited school food services reinforce the need to stimulate the vision of school feeding managers in the most varied spheres regarding the priority that should be given to the theme of sustainability. The need for specific legislation on sustainability in school feeding, greater planning, and investment at the management level, as well as the execution and recording of activities at the operational level, is highlighted. The instrument can help the adherence to sustainable practices in school food services and their evolution, and monitor the main barriers and potentialities related to their implementation.
metadata.dc.description.unidade:	Faculdade de Ciências da Saúde (FS) Departamento de Nutrição (FS NUT)
Description:	Tese (doutorado) — Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, Programa de Pós-Graduação em Nutrição Humana, 2024.
metadata.dc.description.ppg:	Programa de Pós-Graduação em Nutrição Humana
Appears in Collections:	Teses, dissertações e produtos pós-doutorado

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