Fatores que influenciam na valorização do nutricionista atuante na área da alimentação coletiva em Cuiabá, MT

• Autor(a) principal: Faria, Bruna Almeida Siqueira De
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/86
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Valorização profissional; Nutricionista; Alimentação coletiva; Professional valorization; Nutritionist; Collective feeding

The purpose of this study was to identify the factors that influence the valuation of nutritionists working in the area of collective nutrition (CA) in the city of Cuiabá, Mato Grosso. We invited 03 nutritionists who develop activities in the CA, one employee in the public sector, two in the private sector, being a business woman. For data collection, the interview technique was used with a semi-structured script. To analyze the data, the Thematic Content Analysis technique was used. Three categories of study were established: work conditions, professional nutritionist class and professional achievement. It was found that the nutritionist working in the public sector was the only one interviewed to consider her unfavorable working conditions and unsatisfactory remuneration. All interviewees consider themselves respected by team members and able to maintain a good interpersonal relationship. As for the professional class, the nutritionists reported that the professional class is not united and the area of the AC is considered with less "social status" than the other areas of action of the nutritionist, and also indicated the dissatisfaction about the inaction of the union. With regard to professional achievement, only the nutritionist working in the public sector stated that she had the desire to attend another graduation. However, none of the interviewees exposed the desire to leave the area. This study identified that the interviewees feel valued professionally, although there are some challenges. This and other studies in this area collaborate to strengthen the professional class and practice of the nutritionist.