{"title":"揭示尼日利亚一所私立大学食堂的营养浪费现象：了解饮食习惯的可持续方法","authors":"","doi":"10.1016/j.jneb.2024.05.055","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.</p></div><div><h3>Objective</h3><p>The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).</p></div><div><h3>Study Design, Settings, Participants</h3><p>This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.</p></div><div><h3>Results</h3><p>The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.</p></div><div><h3>Conclusions</h3><p>The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.</p></div><div><h3>Funding</h3><p>None</p></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Unveiling Nutrient Waste in a Private Nigerian University Cafeteria: A Sustainable Approach Towards Understanding Foodways\",\"authors\":\"\",\"doi\":\"10.1016/j.jneb.2024.05.055\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.</p></div><div><h3>Objective</h3><p>The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).</p></div><div><h3>Study Design, Settings, Participants</h3><p>This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.</p></div><div><h3>Measurable Outcome/Analysis</h3><p>The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.</p></div><div><h3>Results</h3><p>The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.</p></div><div><h3>Conclusions</h3><p>The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.</p></div><div><h3>Funding</h3><p>None</p></div>\",\"PeriodicalId\":50107,\"journal\":{\"name\":\"Journal of Nutrition Education and Behavior\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2024-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Nutrition Education and Behavior\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1499404624001556\",\"RegionNum\":3,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"EDUCATION, SCIENTIFIC DISCIPLINES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Nutrition Education and Behavior","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1499404624001556","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"EDUCATION, SCIENTIFIC DISCIPLINES","Score":null,"Total":0}
Unveiling Nutrient Waste in a Private Nigerian University Cafeteria: A Sustainable Approach Towards Understanding Foodways
Background
The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.
Objective
The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).
Study Design, Settings, Participants
This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.
Measurable Outcome/Analysis
The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.
Results
The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.
Conclusions
The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.
期刊介绍：
The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas.
The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.
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