Alimentação Coletiva como núcleo de saberes e práticas do campo científico da Alimentação e Nutrição no Brasil

• Autor(a) principal: Campos, Flávia Milagres
• Data de Publicação: 2016
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UERJ
• Texto Completo: http://www.bdtd.uerj.br/handle/1/7233
• topic: Science; Graduate programs; Food services; Collective feeding; Ciência; Programas de Pós-Graduação; Serviços de alimentação; Alimentação de coletividade; Nutrição - Brasil; Educação - Estudo e ensino (Pós-graduação); Conhecimento; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

The purpose of this study was to analyze the development conditions of scientific research of the Food Service core of knowledge and practices within the field of Food and Nutrition in Brazil. Thus, an approximation to this scenario was conducted from graduate programs belonging to the Nutrition area, their respective research lines and professors/ researchers, as well as research groups and scientific production related to the core. To identify research groups of interest were employed the census from 2000 to 2010 and the current base of the Research Groups Directory in Brazil. The extract of the scientific production was based on articles published in the Scientific Electronic Library Online (SciELO), between 1995 and 2015. It was also investigated the international bibliographic production of those professors linked to the research lines that declared the production of meals as a research object. Moreover, in order to map topics of debate, observe arrangements of the agents and establish relations with political and epistemological scenarios in the field, participant observation was used, held during the III Brazilian Congress of Food Service. The analysis is particularly anchored in the concepts of capital and scientific field of Pierre Bourdieu. Among the results, it could be highlighted that two programs (9%) have research lines that describe the production of meals as object, although 13 PPG (59%) develop studies in interface with the Food Service. Among the 35 professors who orient these studies, most have doctorate degree in Food Science and Technology. The number of research groups has grown from 02 in 2000 to 29 in 2010 and are accounted 155 researchers, 08 doctoral students, 60 master students and 131 graduating students or not informed. Of the 72 selected articles, 74% were published from 2006 and the main focus of the works were the nutritional and hygienic aspects of food. The international bibliographic production of the two lines of research which describe the production of meals as an object involved 43 articles published in 22 different journals in the last 5 years. The main trend in the core was the approach with the Food Science and Technology, in relation to the lines of research, qualification of professors and published works. The observations allowed to state that the insertion of Food Service in graduate school is limited and diluted. The argument developed and which was problematized, is that part of the agents of the core in issue perceived their lack of prestige, the shortage of their scientific capital and begin to redirect their activities to seek legitimacy in the research