Percepção ambiental da qualidade da água do restaurante universitário da Universidade Federal do Tocantins – Campus Palmas

Abstract

The context of students at Federal Universities includes a large percentage of students who need formal essential or elective socio-economic benefits offered by the institutions they study, and among them are university restaurants. The quality and acceptability of the inputs and raw materials offered are essential so that the attendance of students at the site is constant. In this context, the present work sought to generate data on the perception and opinion of students regarding the supply of water in three different environments of the University Restaurant of the Campus Palmas of the Federal University of Tocantins, these being the bathroom, the kitchen (through the water used in the preparation of food and juices) and drinking fountains. A high reliability in the water offered in the UK was evidenced, in all environments analyzed, being lower in the production of juices, which may be related to the alteration of the raw material itself, influencing the consumer's perception. The results found are in agreement with the physical-chemical analyzes routinely performed on site, which validates the opinion based on sensory perception. In this way, the characterization and understanding of this public can be used as auxiliary tools in health campaigns and incentives for good practices in consumption and perception of the quality of the water offered, thus being able to be part of activities that create more aware citizens and critical of their environment and quality of life.