Sustainable practices in food and nutrition units of public hospitals in Sergipe
DOI:
https://doi.org/10.6008/CBPC2179-6858.2019.001.0016Keywords:
Sustainable practices, Food and nutrition units, Public hospitals, SergipeAbstract
The Sustainability embracing a circular and inclusive logic that aims at the dynamic balance of ecosystems, cooperation and people's quality of life. It is a term that describes a new way of understanding the development of a society through public policies aimed at sustainability. In the hospital, it is possible and necessary to establish sustainable practices in food and nutrition units (UANs). The UANs are work units that perform activities related to food and nutrition with simple but complex administrative structure. UANs play an important role in terms of economy and public health, as they can affect the nutritional status and well-being of the population through the quality of the food they produce. A UAN Hospitalar should therefore offer a balanced diet, adequate to the dietary prescription of each client / patient, respecting their preferences, as well as the limitations imposed by the diseases. In consultation with the database of the National Register of Health Establishments (CNES), the public hospital network in the State of Sergipe consists of twenty-seven hospitals, two federal, twelve state and thirteen municipal. This article aimed to analyze the sustainable practices adopted by the Food and Nutrition Units of the public hospitals in Sergipe. It was concluded that the UANs of the public hospitals in Sergipe already adopt some sustainable practices, but they need improvement, being that the nutritionist is an essential professional to implant and make the team aware of the need to preserve the resources and reduce the environmental impact caused by the production of meals.
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