Professional identity construction: becoming and being a dietician in Brazil, France and Spain

Gaspar, Maria Clara de Moraes Prata; Killinger, Cristina Larrea

doi:10.1590/interface.210182

Cited by 2 publications

(1 citation statement)

References 33 publications

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“…In the case of food science students, the relationship between food and nutrition/health may be even stronger given their academic curriculum. A study of Brazilian, Spanish, and French dietitians reported that their training increased concern for health and nutrition [50]. In the present study, the qualitative and quantitative analysis revealed a similar transformation in students as they progressed in their degrees.…”

Section: Social Perceptions Related To Food and Sustainabilitysupporting

confidence: 69%

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Gaspar

Soar

Aguilera

et al. 2023

Foods

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The complex concept of food sustainability has become crucial in all spheres of life. Dietitians, food scientists, and technologists are in a unique position to promote sustainability in food systems. However, the perceptions of food sustainability among food science professionals and college students are under-researched, particularly in Spain. The aim of this study was therefore to analyze perceptions related to food and to food sustainability in a sample of Human Nutrition and Dietetics (HND) and Food Science and Technology (FST) students in Barcelona (Spain). An exploratory and descriptive cross-sectional study was carried out using qualitative and quantitative methodology and convenience sampling. Two focus groups and an online questionnaire were conducted (300 participants completed the survey, 151 from HND and 149 from FST). Although the students expressed concern about food sustainability, their dietary choices were primarily associated with or influenced by taste/pleasure and health/nutrition. The issue of sustainability seemed more internalized by women than men, whereas the generalized conception of a sustainable diet was essentially based on environmental aspects, with socioeconomic dimensions largely overlooked. The concept of sustainability should be promoted among food science students in all its multidimensionality, and actions need to be implemented that bring sustainability closer to students’ social practices, which should be incorporated into all university education and that is taught by professors duly trained in the subject.

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Section: Social Perceptions Related To Food and Sustainabilitysupporting

confidence: 69%

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Gaspar

Soar

Aguilera

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

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Determinantes Das Escolhas Alimentares De Nutricionistas Sob a Ótica Da Área De Atuação

Moraes¹,

Fernandez²,

Detregiachi³

2023

Rev. Contemp.

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O objetivo do estudo foi identificar os determinantes das escolhas alimentares de nutricionistas e avaliá-los sob a ótica das áreas de atuação. A pesquisa foi realizada em grupos online existentes nas redes sociais facebook, whatsapp e telegram, e aplicado o questionário The Eating Motivation Survey (TEMS), via google forms, permitindo identificar os determinantes e as motivações para comer. O tratamento estatístico se deu por meio dos programas Excel for Windows e BioEstat 5.0. A probabilidade de significância considerada foi de 5% (p≤0,05) para as operações efetuadas. Participaram do estudo 104 nutricionistas, com idade de 38,25±10,23 anos, 97% do sexo feminino e prevalência de atuação nas áreas Nutrição Clínica (46%) e Nutrição na Cadeia de Produção na Industria e no Comércio de Alimentos (18%). A análise das respostas apontou que as pontuações mais elevadas, foram “saúde”, “hábitos” e “preferência” e as com menor pontuação foram “imagem social”, “controle das emoções” e “normas sociais”. A comparação das motivações das escolhas alimentares segundo a área de atuação, indicou diferença significativa (p= 0,0106328) na dimensão “preferência” entre profissionais atuantes nas áreas de “Nutrição em Esporte e Exercício Físico” e “Nutrição na Cadeia de Produção na Indústria e no Comércio de Alimentos”. Na dimensão “saúde” os profissionais atuantes nas áreas “Nutrição Clínica” e “Nutrição em Esportes e Exercício Físico” diferiram significativamente (p= 0,0162070) daqueles que atuam na área “Nutrição na Cadeia de Produção na Indústria e no Comércio de Alimentos”. Permite-se concluir que “saúde”, “hábitos” e “preferência” são os maiores determinantes das escolhas alimentares dos nutricionistas, assim como as dimensões “preferência” e “saúde”, diferem de acordo com a área que o profissional atua.

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Professional identity construction: becoming and being a dietician in Brazil, France and Spain

Cited by 2 publications

References 33 publications

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach

Determinantes Das Escolhas Alimentares De Nutricionistas Sob a Ótica Da Área De Atuação

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