Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services

Detalhes bibliográficos
Autor(a) principal: Araújo de SOUSA, Anete
Data de Publicação: 2023
Outros Autores: Pacheco da Costa PROENÇA, Rossana
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9213
Resumo: ObjectiveThis study of the nutritional care management in hospital, one in Brazil and the other in France, departs from an analysis of the work of dieticians and nutritionists, supported by ergonomics and anthropotechnology. MethodsData was obtained from documents, semi-structured interviews and direct observation. ResultsThe results suggested that the working conditions of the professionals focused on herein were directly affected by the characteristics of the operational environment. A comparatively more challenging scenario is encountered in Brazil, due to low investments in the health system, lack of education, limited acquisition power and access to consumption, deficient worker background, changes in eating behaviour and population ageing. On the other hand, the developing industrial context, of the country, in association with the nutritionists qualified background and working experience, are positive aspects in their favour. In France, health professionals are assisted by higher investments and better organization of the health system, resulting in improved conditions for the management of population ageing, changes in eating behaviour, low worker background, treatment of chronic non-transmissible diseases, and home health care. The educational background of dieticians is not easily recognized in the health area. ConclusionRecommendations are devised herein in an attempt to contribute to the qualification and as well as work of nutritionists, to the management of nutritional care Brazil.
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spelling Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition servicesTecnologias de gestão dos cuidados nutricionais: recomendações para qualificação do atendimento nas unidades de alimentação e nutrição hospitalares1ergonomicsanthropotechnologynutritionistnutritional carehospital food and nutrition servicesergonomiaantropotecnologianutricionistacuidados nutricionaisunidades de alimentação e nutrição hospitalaresObjectiveThis study of the nutritional care management in hospital, one in Brazil and the other in France, departs from an analysis of the work of dieticians and nutritionists, supported by ergonomics and anthropotechnology. MethodsData was obtained from documents, semi-structured interviews and direct observation. ResultsThe results suggested that the working conditions of the professionals focused on herein were directly affected by the characteristics of the operational environment. A comparatively more challenging scenario is encountered in Brazil, due to low investments in the health system, lack of education, limited acquisition power and access to consumption, deficient worker background, changes in eating behaviour and population ageing. On the other hand, the developing industrial context, of the country, in association with the nutritionists qualified background and working experience, are positive aspects in their favour. In France, health professionals are assisted by higher investments and better organization of the health system, resulting in improved conditions for the management of population ageing, changes in eating behaviour, low worker background, treatment of chronic non-transmissible diseases, and home health care. The educational background of dieticians is not easily recognized in the health area. ConclusionRecommendations are devised herein in an attempt to contribute to the qualification and as well as work of nutritionists, to the management of nutritional care Brazil.ObjetivoO estudo teve como tema a gestão dos cuidados nutricionais no setor hospitalar, a partir da análise do trabalho do dietista/nutricionista no Brasil e na França, com o suporte da ergonomia e da antropotecnologia. MétodosA pesquisa foi realizada em um hospital francês e um hospital brasileiro. Os dados, analisados qualitativamente, foram obtidos com análise documental, entrevistas semi-estruturadas e observação direta. ResultadosOs resultados evidenciaram que as situações de trabalho dos profissionais analisados são influenciadas diretamente pelas características do ambiente externo. No Brasil, estas características ambientais apresentam-se mais desafiantes, em virtude do baixo investimento em saúde, baixos níveis de escolaridade, de poder aquisitivo e acesso aos bens de consumo, baixa formação dos operadores, mudanças no comportamento alimentar e envelhecimento da população. O contexto industrial em evolução, a formação qualificada e a experiência dos nutricionistas são aspectos positivos para o trabalho destes profissionais. Na França, o alto investimento em saúde e as características organizacionais do setor favorecem os profissionais ao lidarem com o envelhecimento da população, as mudanças no comportamento alimentar, a baixa formação dos operadores, as doenças crônicas não-transmissíveis e os cuidados em domicílio. A formação dos nutricionistas apresenta dificuldades de reconhecimento no setor saúde. ConclusãoNeste estudo, elaborou-se um conjunto de recomendações com intuito de contribuir para a gestão dos cuidados nutricionais e para a qualificação e o trabalho do nutricionista no Brasil. Núcleo de Editoração – PUC-Campinas2023-08-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9213Brazilian Journal of Nutrition; Vol. 17 No. 4 (2004): Revista de NutriçãoRevista de Nutrição; Vol. 17 Núm. 4 (2004): Revista de NutriçãoRevista de Nutrição; v. 17 n. 4 (2004): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9213/6592Copyright (c) 2023 Anete Araújo de SOUSA, Rossana Pacheco da Costa PROENÇAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo de SOUSA, Anete Pacheco da Costa PROENÇA, Rossana2023-08-16T14:34:58Zoai:ojs.periodicos.puc-campinas.edu.br:article/9213Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-16T14:34:58Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
Tecnologias de gestão dos cuidados nutricionais: recomendações para qualificação do atendimento nas unidades de alimentação e nutrição hospitalares1
title Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
spellingShingle Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
Araújo de SOUSA, Anete
ergonomics
anthropotechnology
nutritionist
nutritional care
hospital food and nutrition services
ergonomia
antropotecnologia
nutricionista
cuidados nutricionais
unidades de alimentação e nutrição hospitalares
title_short Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
title_full Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
title_fullStr Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
title_full_unstemmed Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
title_sort Technology of management of nutritional care: recommendations to qualifying the attendance in hospital food and nutrition services
author Araújo de SOUSA, Anete
author_facet Araújo de SOUSA, Anete
Pacheco da Costa PROENÇA, Rossana
author_role author
author2 Pacheco da Costa PROENÇA, Rossana
author2_role author
dc.contributor.author.fl_str_mv Araújo de SOUSA, Anete
Pacheco da Costa PROENÇA, Rossana
dc.subject.por.fl_str_mv ergonomics
anthropotechnology
nutritionist
nutritional care
hospital food and nutrition services
ergonomia
antropotecnologia
nutricionista
cuidados nutricionais
unidades de alimentação e nutrição hospitalares
topic ergonomics
anthropotechnology
nutritionist
nutritional care
hospital food and nutrition services
ergonomia
antropotecnologia
nutricionista
cuidados nutricionais
unidades de alimentação e nutrição hospitalares
description ObjectiveThis study of the nutritional care management in hospital, one in Brazil and the other in France, departs from an analysis of the work of dieticians and nutritionists, supported by ergonomics and anthropotechnology. MethodsData was obtained from documents, semi-structured interviews and direct observation. ResultsThe results suggested that the working conditions of the professionals focused on herein were directly affected by the characteristics of the operational environment. A comparatively more challenging scenario is encountered in Brazil, due to low investments in the health system, lack of education, limited acquisition power and access to consumption, deficient worker background, changes in eating behaviour and population ageing. On the other hand, the developing industrial context, of the country, in association with the nutritionists qualified background and working experience, are positive aspects in their favour. In France, health professionals are assisted by higher investments and better organization of the health system, resulting in improved conditions for the management of population ageing, changes in eating behaviour, low worker background, treatment of chronic non-transmissible diseases, and home health care. The educational background of dieticians is not easily recognized in the health area. ConclusionRecommendations are devised herein in an attempt to contribute to the qualification and as well as work of nutritionists, to the management of nutritional care Brazil.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9213
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9213
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9213/6592
dc.rights.driver.fl_str_mv Copyright (c) 2023 Anete Araújo de SOUSA, Rossana Pacheco da Costa PROENÇA
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Anete Araújo de SOUSA, Rossana Pacheco da Costa PROENÇA
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 17 No. 4 (2004): Revista de Nutrição
Revista de Nutrição; Vol. 17 Núm. 4 (2004): Revista de Nutrição
Revista de Nutrição; v. 17 n. 4 (2004): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
_version_ 1799126072024891392

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