Food service in the scientific field of Food and Nutrition: Reflections about scientific conceptions and research

• Autor(a) principal: CAMPOS,Flávia Milagres
• Data de Publicação: 2016
• Outros Autores: PRADO,Shirley Donizete, FERREIRA,Francisco Romão, KRAEMER,Fabiana Bom
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista de Nutrição
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-52732016000300425
• topic: Collective feeding; Food services; Knowledge; Science.

ABSTRACT Supported by the categories of capital and scientific field of Bourdieu, this paper aims to situate, in the Food and Nutrition field, the core of knowledge and practices here called food service, and to provide evidence that the agents that operate in this core acknowledge that their quantum of scientific capital is insufficient to maintain distinct positions in the field. Realizing their lack of prestige in the scientific field, some of these agents seek to redirect their activities, traditionally focused on the labor market, aiming to participate in graduate programs, since that is where institutionally recognized scientific research occurs. The outline of an approaching movement with the world of research is recognized in this core. This discussion proposes a reflection on the image of science that anchors food service research and the challenges related to the current conditions for scientific practice in Brazil. This essay discusses the framing in the hegemonic research model, based on the natural sciences. We questioned the adoption of a single way of research, since food service has multifaceted aspects, which demands epistemological plurality.