AVALIAÇÃO E CAPACITAÇÃO DE PESSOAS EM VULNERABILIDADE SOCIAL SOBRE O APROVEITAMENTO INTEGRAL DOS ALIMENTOS ATENDIDA PELO MESA BRASIL-ES

In Brazil, tons of food are wasted annually due to a lack of knowledge about the nutritional value of discarded parts, such as peels and stalks, which are rich in micronutrients and fiber. The practice of Comprehensive Food Utilization (AIA) reduces waste, promotes savings, improves nutrition, diversifies diets, and increases food security. Given the high rate of food waste and the lack of knowledge about AIA, this study aimed to assess and train socially vulnerable families in the Greater Vitória region of Espírito Santo (ES). The objective was to assess food insecurity (IAN) in terms of knowledge and to teach families how to fully utilize unconventional parts of food, thereby reducing waste, enriching the nutritional value of meals, and saving money. This was a qualitative-quantitative action research study conducted at three institutions supported by the Sesc Mesa Brasil Program in Espírito Santo, involving a sample of 33 individuals. To implement the project, free AIA workshops were held, featuring cooking demonstrations, and an e-book with recipes was provided to these families. Regarding ethical considerations, only beneficiaries who signed an informed consent form participated in the study; the project was submitted to the ethics committee of the Salesian University Center. Quantitative data were described as mean, standard deviation, median, maximum and minimum, and qualitative variables were described based on absolute and relative frequency. The study aims to raise awareness about EIA, reduce waste and improve the health and quality of life of vulnerable families.