Management perception about sicken of the workers from the food service hospital

• Autor(a) principal: Rocha, Adelaide De Mattia
• Data de Publicação: 2007
• Outros Autores: Godoy, Solange Cervinho Bicalho, Carvalho, Luciana Pereira, Souza, Maria José Barbosa Sá
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Reme (Online)
• Texto Completo: https://periodicos.ufmg.br/index.php/reme/article/view/50718
• topic: Trabajadores; Proceso Salud-Enfermedad; Servicio de Alimentación en Hospital; Nutricionista; Trabalhadores; Processo Saúde-Doença; Serviço Hospitalar de Nutrição; Nutricionista; Workers; Health-Disease Process; Food Service; Nutritionist

This study sought to understand the perception of the nutritionist of a hospital nutrition service about the health-illness process experienced by workers in this sector. Interviews were held with 10 nutritionists through a semi-structured interview. The interviews were recorded and transcribed and the speech underwent discourse analysis. These are preliminary results and they were discussed in the light of the selected theoretical framework. The nutritionists are service managers from different hierarchical levels. Absenteeism was considered high and more frequent in the workers belonging to the public service. The kinds of illness were considered different between nutritionists and other workers, as a result of the differences in the activities carried out (intellectual and manual), exposing them to different workloads. The causes of illness were attributed to internal work factors, such as poor working conditions (environment, instruments and equipment, heavy repetitive work, overload) and factors of their personal life (chronic diseases, double shifts, family problems and lack of financial resources).