Banca de QUALIFICAÇÃO: HERBENNY HELLEN MEDEIROS DE BRITO CARVALHO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : HERBENNY HELLEN MEDEIROS DE BRITO CARVALHO
DATE: 30/11/2023
TIME: 09:00
LOCAL: Sessão pública realizada por meio de vídeo conferência: https://meet.google.com/mpk-iayr-zcb0
TITLE:

NUTRITIONISTS' PERCEPTIONS OF SUSTAINABLE HEALTH AND WELL-BEING PRACTICES IN COLLECTIVE FEEDING

KEY WORDS:

Food service ; sustainable development, questionnaires.

PAGES: 65
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

A collective feeding is a sector in continuous expansion, encompassing establishments that provide meals for various communities. These are characterized by dietary environments that directly influence the adoption of healthy habits and, consequently, people's health and well-being. In this context, the adoption of sustainable practices by nutritionists in food services undoubtedly contributes to achieving goal 3.4 of the Sustainable Development Goal (SDG) 3, which aims to reduce premature mortality from non-communicable diseases by one third, promote mental health and well-being, and ensure the health of workers by 2030. The objective of the study is to assess sustainability practices related to the health dimension adopted by nutritionists in food services. The research will unfold in three stages: 1) development of the "Assessment of health and well-being promotion in collective feeding" tool; 2) validation of the tool; and 3) application of the tool with nutritionists working in food services in Brazil. The tool comprises 5 domains with a total of 34 items (10 - Socioeconomic aspects, 4 - Knowledge about SDG 3, 10 - Practices aiming at providing healthy and sustainable food in food services, 6 - Strategies to ensure the quality of life and health of food service workers, and 4 - Strategies for reducing occupational diseases). To construct the tool, recommendations from the Brazilian Dietary Guidelines, the Nutritional Profile of Foods from the Pan American Health Organization, labor ministry regulations, World Health Organization guidelines on mental health in the workplace, the strategic action plan to address chronic diseases and non-communicable diseases in Brazil 2021-2030, and the targets of Sustainable Development Goal 3 were considered. For tool validation, a Delphi technique was employed with a panel of experts who evaluated each item regarding its relevance to the study, clarity, and semantics using a 1 to 5-point evaluation scale, where 1 indicates complete disagreement and 5 indicates complete agreement. An item scoring 4 to 5 in at least 2 of these criteria by 80% of the experts remained in the final tool. Six specialists in the field of collective feeding and sustainability participated in the validation stage. Two rounds of evaluation were necessary for consensus among the experts. In the first round, 31 items received satisfactory scores (4 to 5) in at least two criteria from 80% of the experts and remained in the tool. Only 3 items lacked consensus among the experts and were re-evaluated in the second round. In this stage, the tool with suggested modifications was sent to the experts, resulting in the inclusion of 4 new items, totaling 38 items in the tool. We have an 80% consensus among experts regarding the items in the final tool. Therefore, the research will proceed to analyze the reliability of the tool and collect data from nutritionists in Brazil.

COMMITTEE MEMBERS:
Externa à Instituição - LUCILEIA GRANHEN TAVARES COLARES - UFRJ
Presidente - 1610982 - PRISCILLA MOURA ROLIM
Externo à Instituição - SAVIO MARCELINO GOMES - UFPB