Brazilian dieticians: professional and demographic profiles

Akutsu, Rita de Cássia Coelho de Almeida

doi:10.1590/s1415-52732008000100002

Cited by 22 publications

(29 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the local, state, and national studies published in the 1980s, 1990s, and 2000s there were 24-55% dietitians professionally engaged in Food Service 10,[13][14][15] . Therefore, it can be said the meal production has been one of the most frequent activities carried out over the years.…”

Section: Discussion Inclusion In Graduate Programsmentioning

confidence: 99%

“…A total of 35 professors involved in PPG, who served as supervisors of dissertations and theses (completed or in progress) related to Food Service. Less than half of them (15) (13). Table 1 shows the professors according to their graduate degree.…”

Section: R E S U L T Smentioning

confidence: 99%

“…As an area of professional practice, Food Service has played an important role in the development of the Food and Nutrition field in Brazil since the creation of the Serviço de Alimentação da Previdência Social (SAPS, Food Service of Social Security) in the 1940s, including the coordination with state welfare programs (for example the Programa de Alimentação do Trabalhador [PAT, Workers' Food Program], and as a major area for dietitians to work 10,[13][14][15] .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Scenario of research on Food Service in Brazil

et al. 2017

View full text Add to dashboard Cite

Objective: The present study aims to investigate the scenario of research on Food Service in Brazil based on the Stricto Sensu Graduate Programs in Nutrition, research groups, and scientific production. Methods: A search of the research lines including studies related to this topic and the researchers engaged in those studies was conducted. The research groups were identified on the Directory of Research Groups in Brazil website and the profile of the scientific production was based on articles included in the Scientific Electronic Library Online database. Articles published in international journals that were related to research lines focused on food production were also searched and analyzed. Results: The search identified only two graduate programs with research lines that describe the food production as the object of study although 13 graduate programs carry out research related to Food Service, especially focused on nutritional and sanitary aspects of food. The same trend was observed in the national articles. The internationalization of these two research line results from the academic publication in 22 different journals over the past 5 years. Thirty five professors were identified and most of them hold a PhD in Food Science and Technology. The number of research groups increased from two in 2000 to twenty nine in 2010. Conclusion: The inclusion of Food Service in graduate programs is still limited. The main trend observed is towards a closer relationship with Food Science and Technology in terms of the lines of research, professional qualification, and published studies.

show abstract

Section: Discussion Inclusion In Graduate Programsmentioning

confidence: 99%

Section: R E S U L T Smentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Scenario of research on Food Service in Brazil

et al. 2017

View full text Add to dashboard Cite

show abstract

“…In Brazil this is less likely because the number of nutrition courses increased significantly, from 45 in 1996 to 329 in 2008 19 .…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

Food service compliance with ISO 14001 and ISO 22000

et al. 2012

View full text Add to dashboard Cite

ObjectiveThe objective of this study was to assess food service environmental and food safety management systems according to two checklists based on ABNT ISO 22000 and 14001. MethodsThis exploratory and descriptive study investigated a-la-carte food services of the Federal District, Brazil. Two checklists were developed to investigate ISO 14001 and 22000 compliance. A total of 37 food services were selected from the list of the Brazilian Association of Bars and Restaurants by simple random sampling. Checklist results were analyzed according to ANVISA resolution nº 275/2002. ResultsOnly five food services employed dietitians to supervise meal production. These establishments achieved the highest ISO compliance. However, no establishment had more than 50% ISO 14001 or 22000 compliance. Restaurants showed little concern for the environment and disobeyed waste disposal laws by not separating recyclables from non-recyclables. ConclusionThe study food services do not have safe meal production systems, evidenced by non-conformity with the reference standards. Additionally, they do not attempt to reduce the environmental impact of their wastes. Food services supervised by dietitians are better prepared to produce safe foods.

show abstract

“…Nos estudos encontramos maior ênfase na análise da prática de atuação, inserção no mercado de trabalho e perfil do profissional 1,2,3,4,5,6 . Ao analisar as mudanças vividas pela profissão, Ansaloni 1 (1999) destaca principalmente as que se referem às transformações determinadas, em grande parte, pelas políticas governamentais para a saúde e pelo modelo de desenvolvimento adotado no país, tendo como resultado as oportunidades de inserção dos nutricionistas no setor privado.…”

Section: Introductionunclassified

Características socioeconômicas, do trabalho e de saúde de nutricionistas de hospitais municipais do Rio de Janeiro

Aguiar

Silva

2017

Mundo da Saúde

View full text Add to dashboard Cite

ResumoA análise histórica das características do nutricionista inserido no mercado de trabalho demonstra maior inserção nas áreas de nutrição clínica e alimentação coletiva; perda de remuneração nas últimas décadas e escassez de estudos sobre o perfil e saúde do profissional. Esta investigação teve como objetivo descrever as características socioeconômicas, de trabalho e de saúde do corpo técnico de nutricionistas estatutárias e celetistas, da rede hospitalar pública municipal do Rio de Janeiro. Estudo com desenho seccional, realizado com 289 nutricionistas, de outubro de 2011 a agosto de 2012, em 23 hospitais. Foi utilizado um questionário estruturado para avaliar: situação socioeconômica e laboral, hábitos de vida e de saúde. Medidas de peso, altura e circunferência abdominal foram aferidas. Observou-se que as variáveis: faixa etária, renda familiar per capita, escolaridade, cor, anos de trabalho como nutricionista e compulsão alimentar apresentaram diferenças significativas (p<0,05). Os estatutários estavam na maior faixa etária (79,2%), maior renda familiar per capita (80,7%), maior titulação "lato e stricto sensu" (75,7%) e, 79,4% declararam ≥21 anos de trabalho. Da população estudada, 47,6% apresentava excesso de peso, 72,5% era sedentária e 41,9% apresentava episódios de compulsão alimentar. Distúrbio Osteomuscular Relacionado ao Trabalho (DORT), hipertensão arterial, diabetes, hipercolesterolemia e gastrite foram mais prevalentes nos estatutários (66,7%). Em decorrência das diferenças encontradas entre os vínculos estatutários e celetistas, novos estudos que possam subsidiar a análise dos processos de trabalho dos nutricionistas, podem contribuir para o conhecimento das condições de trabalho e saúde desses trabalhadores. A historical analysis of the characteristics of nutritionists inserted in the labor market shows greater insertion in the areas of clinical and collective power; loss of wages in recent decades and few studies about the profile and health professional. This research aims to describe the socioeconomic, work. and health characteristics of nutritionists' statutory staff and CLT employees, from municipal public hospitals of Rio de Janeiro. A cross sectional study was performed with 289 nutritionists, from October 2011 to August 2012 in 23 hospitals. A structured questionnaire was used to access: socioeconomic and employment status, lifestyle habits, and health. Weight, height and waist circumference were measured. It was observed that the variables of age, per capita family income, education, color, years of work as a nutritionist and binge-eating episodes showed significant differences (p <0.05). Statutorily regulated group wasthe largest age group (79.2%), with higher per capita family income (80.7%), with higher degrees "broad and strict sense" (75.7%), and 79.4% reported ≥21 years of work. Among the study population, 47.6% were overweight, 72.5% were sedentary, and 41.9% had binge-eating episodes. Work-related musculoskeletal disorders (MSDs), hypertension, diabetes, hypercholesterolemia...

show abstract

Brazilian dieticians: professional and demographic profiles

Cited by 22 publications

References 4 publications

Scenario of research on Food Service in Brazil

Scenario of research on Food Service in Brazil

Food service compliance with ISO 14001 and ISO 22000

Características socioeconômicas, do trabalho e de saúde de nutricionistas de hospitais municipais do Rio de Janeiro

Contact Info

Product

Resources

About