Banca de QUALIFICAÇÃO: JESSICLEY FERREIRA DE FREITAS

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
DISCENTE : JESSICLEY FERREIRA DE FREITAS
DATA : 13/12/2018
HORA: 13:00
LOCAL: Departamento de Psicologia
TÍTULO:

Professional competencies of the nutritionist to act in Collective Food: an Integrative review.

PALAVRAS-CHAVES:

Competence, collective nutrition, nutritionist

PÁGINAS: 15
GRANDE ÁREA: Ciências da Saúde
ÁREA: Saúde Coletiva
RESUMO:

In Brazil, the food production market reaches around 20.45 million meals / day and offers 210 thousand direct jobs throughout the country. It constitutes, therefore, as a promising area of activity of the nutritionist, with about 47.2% of the practicing professionals in the country. It should be emphasized that food services do not escape the definition of being understood as a social space whose raison d'être is the responsibility with the health of its clientele. In this context, the theme of occupational skills (CP) is highlighted, since organizations seek professionals who have competencies beyond those established as "traditional" in the health sector. It is an integrative review, which is a research method that requires rigorous analysis of the data and allows synthesizing results of studies conducted through different Methodology. A total of 1634 articles were identified in total, after the analysis of the inclusion and exclusion criteria, 12 articles were included in the review, as presented in the flowchart of the article selection process. Results: The most mentioned words were management, communication, ability, competence without infomatica, health, sanitary hygiene, being generated 5 classes sde according to dendogram. The first presents position work, direction and frequency, being the second, nutritionist, chief, care communication and information, and the third, management, leadership and ability; as fourth expression we have, compentencia, employment, organization and companies, finally in the fifth class., satisfaction, gerenial, learning, restaurants. It is observed that aspects related to quality, communication, leadership and experience in service, are shown to be relevant in the professional exercise of the nutritionist.

MEMBROS DA BANCA:
Externo à Instituição - ALEXANDRE COELHO SERQUIZ - UNI-RN
Externo ao Programa - 2842635 - FABIO RESENDE DE ARAUJO
Presidente - 1323908 - JOAO CARLOS ALCHIERI