Percepções sobre risco na sanidade dos alimentos por manipuladoras da alimentação escolar

• Autor(a) principal: MACHADO, Maria Grossi
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tde/1461
• topic: Risco; Percepção; Alimentos; Alimentação escolar; Alimentação escolar; Alimentos Mani pulação; Risk; Perception; Food; School food; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

INTRODUCTION: Risk perception, ranging from an uncertain opinion to a firm belief, is the ability based on previous experience to interpret a situation of potential harm to health or life, The analysis of health risk, understood as the likelihood of an adverse event or health-related threats as well as the perception of this risk, in school food can be the starting point for proposing changes that involve the knowledge, skills and attitudes of school food handlers. OBJECTIVE: The objective of this study was to analyze school food handlers perceptions of food health risk. METHODOLOGY: A qualitative exploratory descriptive study, focus-group based. Data were studied using content analysis. RESULTS AND DISCUSSION: From the themes which arose it became apparent that the group carries out inappropriate actions during the meal preparation process, highlighting a weak perception of student health risk. Students, teaching staff and administrators contribute to this risk, and are perceived as determinants of the final product: the meal. We also identified a perception that the food handler s job is undervalued, as well as ignorance on the part of the nutritionist about the peculiarities of school life, which translates into training that is out of touch with reality. FINAL CONSIDERATIONS: We conclude that it is necessary to modify the training model for these workers to positively affect risk perception, and to mobilize the school community in the collective search for safe and healthy food at school.