The Correction Factor or Edible Part Indicator of foods is an index that measures the waste and how much of the food will actually be consumed and is calculated from the Gross Weight and Net Weight of these foods. This factor may be influenced by aspects related to food handling, degree of maturation, type of cut performed, harvest time, among other factors. This study aims to investigate the relationship between the correction factor and the fruit and vegetable crop offered in the salads and desserts of the University Restaurant of the Federal University of Sergipe (RESUN / UFS). For this, the gross weight and the weight of the cuttings were collected, obtaining the net weight by difference for the correction factor calculation during the months of November 2017 to June 2018. Crop periods coinciding with smaller factors. of correction were found for a few foods, but the study can be expanded to several aspects as influence of manipulation, expense control, menu suggestions, among others.
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