MAIA, TM. Experiences in healthy diet workforce qualification and nutrition care production at primary care. [thesis]. São Paulo. School of Public Health-USP; 2020. Introduction: The Healthy diet (HD) workforce qualification in primary care (PC) is a topic of interest on the public health agenda. Objective: To analyze the workforce qualification in promoting a healthy diet in primary care and its influences in the nutrition care development. Method: Two methodological strategies were used. The first one was a "scope review" to explore the qualification experiences of PC workers regarding promoting healthy eating. The search was structured in three axes (training, healthy diet and primary care) and conducted in 5 databases (Embase, Eric, Cinhal, Lilacs and Medline). It considered only original studies in English, Spanish, and Portuguese, published from 1998 to 2019. The second strategy, a qualitative case study, was adopted as a complimentary empirical basis for the scoping review. It was directed to a local PC workforce qualification experience based on the Dietary Guidelines for the Brazilian population (DGB) regarding the nutrition care. Data were collected through semi-structured interviews and field observation. Thematic analysis with inductive approach was used to produce themes, which were complemented with the observational data. Results: From 2996 records found, 21 articles were included in the review. The largest concentration of articles occurred in Latin publications, especially Brazilian. Nurses, followed by doctors and community health workers (CHW) were the most categories to attend. Four main training axes were found: healthy diet; complementary feeding; chronic diseases and obesity. A reference to the use of national dietary guidelines was found in all axes, except the obesity one. The trainings described predominantly food-based approaches and also address mixed, nutrient-focused approaches. At the qualitative case study, the use of the DGB allowed respondents to expand their nutrition references when addressing HD, understood as close to the context of life of the service users and subject to adjustments according to the users' opportunities or the experience of the professional. The reported actions considered food in dimensions linked to the choice of food and the understanding that the moments around the meal are forms of care in nutrition, favoring the approximation of the different professional nuclei of specialists to the context of food. Conclusion: Studies on workforce qualification found in the current review explored healthy diet promotion and disease prevention. It supports the needs to