A formação em nutrição no estado de Sergipe
Autor(a) principal: | |
---|---|
Data de Publicação: | 2024 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | https://ri.ufs.br/jspui/handle/riufs/19491 |
Resumo: | The nutritionist is a professional qualified to work in all processes associated with food and nutrition, with the aim of promoting health, ensuring food safety and preventing diseases, both individually and collectively, and at all stages or cycles of life. The National Curricular Guidelines for the Nutrition course states that courses should train professionals with a generalist profile, able to work to promote, maintain and recover of the nutritional status of individuals or population groups, based on ethical principles, and with skills to reflect on the context social, political, economic and cultural of society, with an emphasis on the Unified Health System (Sistema Único de Saúde – SUS). The current epidemiological-nutritional profile of the population associated with the different realities of individuals, reiterates the need to reflect on the training model for nutritionists. Therefore, this study aimed to analyze training in Nutrition in Higher Education Institutions in the state of Sergipe. This research resulted in three manuscripts, in which data was collected remotely, via Google Forms, supported by the study by Magalhães et al. (2022), which confirms how promising and effective remote research has become. Both questionnaires (for professors and for students) were made up of open and objective questions. As for 1 st manuscript, a descriptive cross-sectional study was carried out, of a qualitative and quantitative nature, with internship coordinators, professors and internship preceptors of all Nutrition courses in the state of Sergipe. It found that Nutrition training in the state is reductionist and limited aspects on the public health area. The scenario presented by the participants proved to be challenging, both in relation to the difficulties of teaching itself, and local and national public policies. These challenges have an impact on the teaching-learning process and, mainly, on for professional practice. Regarding 2nd manuscript, a cross-sectional analytical study, of a quantitative nature was carried out. The research universe comprised graduates of the undergraduate course in Nutrition at the Federal University of Sergipe. It emerged that satisfaction with their training and dissatisfaction with professional practice was mainly due to low wages. Furthermore, dissatisfaction is linked to working in a field that is not their preferred one. As for the 3 rd manuscript, a longitudinal, observational and analytical study was carried out with graduates of the Nutrition course at the Federal University of Sergipe. The evaluation showed that although the positive perception of the course has increased over the years, professional satisfaction has not followed suit, revealing weaknesses such as working conditions, which include adequate workload without overload, adequate wages and professional valorization. Finally, it is of fundamental importance to continue researching with the professor staff and students, as it prompts reflections and provides points for reinventing for individuals |
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Lessa, Marília Prudente FreireFagundes, Andhressa2024-07-05T19:49:05Z2024-07-05T19:49:05Z2024-02-29LESSA, Marília Prudente Freire. A formação em nutrição no estado de Sergipe. 2024. 94 f. Dissertação (Mestrado em Ciências da Nutrição) - Universidade Federal de Sergipe, São Cristóvão, 2024.https://ri.ufs.br/jspui/handle/riufs/19491The nutritionist is a professional qualified to work in all processes associated with food and nutrition, with the aim of promoting health, ensuring food safety and preventing diseases, both individually and collectively, and at all stages or cycles of life. The National Curricular Guidelines for the Nutrition course states that courses should train professionals with a generalist profile, able to work to promote, maintain and recover of the nutritional status of individuals or population groups, based on ethical principles, and with skills to reflect on the context social, political, economic and cultural of society, with an emphasis on the Unified Health System (Sistema Único de Saúde – SUS). The current epidemiological-nutritional profile of the population associated with the different realities of individuals, reiterates the need to reflect on the training model for nutritionists. Therefore, this study aimed to analyze training in Nutrition in Higher Education Institutions in the state of Sergipe. This research resulted in three manuscripts, in which data was collected remotely, via Google Forms, supported by the study by Magalhães et al. (2022), which confirms how promising and effective remote research has become. Both questionnaires (for professors and for students) were made up of open and objective questions. As for 1 st manuscript, a descriptive cross-sectional study was carried out, of a qualitative and quantitative nature, with internship coordinators, professors and internship preceptors of all Nutrition courses in the state of Sergipe. It found that Nutrition training in the state is reductionist and limited aspects on the public health area. The scenario presented by the participants proved to be challenging, both in relation to the difficulties of teaching itself, and local and national public policies. These challenges have an impact on the teaching-learning process and, mainly, on for professional practice. Regarding 2nd manuscript, a cross-sectional analytical study, of a quantitative nature was carried out. The research universe comprised graduates of the undergraduate course in Nutrition at the Federal University of Sergipe. It emerged that satisfaction with their training and dissatisfaction with professional practice was mainly due to low wages. Furthermore, dissatisfaction is linked to working in a field that is not their preferred one. As for the 3 rd manuscript, a longitudinal, observational and analytical study was carried out with graduates of the Nutrition course at the Federal University of Sergipe. The evaluation showed that although the positive perception of the course has increased over the years, professional satisfaction has not followed suit, revealing weaknesses such as working conditions, which include adequate workload without overload, adequate wages and professional valorization. Finally, it is of fundamental importance to continue researching with the professor staff and students, as it prompts reflections and provides points for reinventing for individualsO nutricionista é o profissional habilitado para atuar em todos os processos associados a alimentação e nutrição, com objetivo de promover saúde, garantir a segurança alimentar e prevenir doenças, tanto a nível individual quanto na coletividade e em todas as fases ou ciclos da vida. As Diretrizes Nacionais Curriculares do curso de Nutrição orientam que os cursos formem profissionais com perfil generalista, apto a atuar visando à promoção, manutenção e recuperação do estado nutricional de indivíduos ou grupos populacionais, com base em princípios éticos e com habilidades para refletir sobre o contexto social, político, econômico e cultural da sociedade, com ênfase no Sistema Único de Saúde. O atual perfil epidemiológiconutricional da população associado as distintas realidades dos indivíduos, reitera-se a reflexão quanto ao modelo de formação dos nutricionistas. Diante disso, este estudo teve como objetivo analisar a formação em Nutrição das Instituições de Ensino Superior do estado de Sergipe. Esta pesquisa resultou em três artigos, na qual a coleta de dados se deu de forma remota, via Google Forms, respaldado pelo estudo de Magalhães e colaboradores (2022), que confirma o quão promissoras e efetivas se tornaram as pesquisas remotas. Ambos os questionários (docentes e egressas) foram compostos por perguntas abertas e subjetivas. Quanto ao artigo 1 Foi realizado um estudo transversal descritivo, de caráter quali-quantitativo com coordenadores, docentes e preceptores dos cursos de Nutrição do estado de Sergipe. Constatou que a formação em Nutrição no estado apresenta pontos reducionistas e limitados quanto à área da Saúde Coletiva. O cenário apresentado pelos participantes mostrou-se desafiador, tanto em relação às dificuldades da própria atuação docente, quanto às políticas públicas locais e do país. Esses desafios trazem reflexos para o processo ensino-aprendizado e, principalmente, para a atuação profissional. Referente ao artigo 2, realizou-se um estudo analítico transversal, de natureza quantitativa. O universo da pesquisa compreendeu egressas(os) do curso de graduação em Nutrição da Universidade Federal de Sergipe. Depreende-se que a satisfação com a formação e uma insatisfação com a atuação profissional, está pautada principalmente pela baixa remuneração. Além disso, a insatisfação está atrelada com a atuação na área que não é a de preferência. Quanto ao artigo 3, realizou-se uma pesquisa longitudinal, observacional analítica realizada com as(os) egressas(os) do curso de Nutrição da Universidade Federal de Sergipe. A avaliação mostrou que apesar da percepção positiva para o curso ter aumentado ao longo dos anos, a satisfação profissional não seguiu o mesmo caminho, revelando fragilidades como as condições de trabalho, que contemplam carga horária adequada, sem sobrecarga, remuneração adequada e valorização profissional. Por fim, é de fundamental importância dar seguimento a pesquisas junto ao corpo docente e também com as estudantes, pois suscita reflexões e proporciona pontos de reinvenção dos indivíduos.São CristóvãoporNutrição em SergipeNutricionistasFormação profissionalSaúde públicaEnsino superiorDocentesNutritionistsCollege educationPublic healthFacultyCIENCIAS DA SAUDE::NUTRICAOA formação em nutrição no estado de SergipeNutrition training in the state of Sergipeinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciências da NutriçãoUniversidade Federal de Sergipe (UFS)reponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessLICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/19491/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51ORIGINALMARILIA_PRUDENTE_FREIRE_LESSA.pdfMARILIA_PRUDENTE_FREIRE_LESSA.pdfapplication/pdf1127249https://ri.ufs.br/jspui/bitstream/riufs/19491/2/MARILIA_PRUDENTE_FREIRE_LESSA.pdf20adfbd027d5a93ccf4b35d5a6dc8949MD52riufs/194912024-07-05 16:49:10.142oai:oai:ri.ufs.br:repo_01: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2024-07-05T19:49:10Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
A formação em nutrição no estado de Sergipe |
dc.title.alternative.eng.fl_str_mv |
Nutrition training in the state of Sergipe |
title |
A formação em nutrição no estado de Sergipe |
spellingShingle |
A formação em nutrição no estado de Sergipe Lessa, Marília Prudente Freire Nutrição em Sergipe Nutricionistas Formação profissional Saúde pública Ensino superior Docentes Nutritionists College education Public health Faculty CIENCIAS DA SAUDE::NUTRICAO |
title_short |
A formação em nutrição no estado de Sergipe |
title_full |
A formação em nutrição no estado de Sergipe |
title_fullStr |
A formação em nutrição no estado de Sergipe |
title_full_unstemmed |
A formação em nutrição no estado de Sergipe |
title_sort |
A formação em nutrição no estado de Sergipe |
author |
Lessa, Marília Prudente Freire |
author_facet |
Lessa, Marília Prudente Freire |
author_role |
author |
dc.contributor.author.fl_str_mv |
Lessa, Marília Prudente Freire |
dc.contributor.advisor1.fl_str_mv |
Fagundes, Andhressa |
contributor_str_mv |
Fagundes, Andhressa |
dc.subject.por.fl_str_mv |
Nutrição em Sergipe Nutricionistas Formação profissional Saúde pública Ensino superior Docentes |
topic |
Nutrição em Sergipe Nutricionistas Formação profissional Saúde pública Ensino superior Docentes Nutritionists College education Public health Faculty CIENCIAS DA SAUDE::NUTRICAO |
dc.subject.eng.fl_str_mv |
Nutritionists College education Public health Faculty |
dc.subject.cnpq.fl_str_mv |
CIENCIAS DA SAUDE::NUTRICAO |
description |
The nutritionist is a professional qualified to work in all processes associated with food and nutrition, with the aim of promoting health, ensuring food safety and preventing diseases, both individually and collectively, and at all stages or cycles of life. The National Curricular Guidelines for the Nutrition course states that courses should train professionals with a generalist profile, able to work to promote, maintain and recover of the nutritional status of individuals or population groups, based on ethical principles, and with skills to reflect on the context social, political, economic and cultural of society, with an emphasis on the Unified Health System (Sistema Único de Saúde – SUS). The current epidemiological-nutritional profile of the population associated with the different realities of individuals, reiterates the need to reflect on the training model for nutritionists. Therefore, this study aimed to analyze training in Nutrition in Higher Education Institutions in the state of Sergipe. This research resulted in three manuscripts, in which data was collected remotely, via Google Forms, supported by the study by Magalhães et al. (2022), which confirms how promising and effective remote research has become. Both questionnaires (for professors and for students) were made up of open and objective questions. As for 1 st manuscript, a descriptive cross-sectional study was carried out, of a qualitative and quantitative nature, with internship coordinators, professors and internship preceptors of all Nutrition courses in the state of Sergipe. It found that Nutrition training in the state is reductionist and limited aspects on the public health area. The scenario presented by the participants proved to be challenging, both in relation to the difficulties of teaching itself, and local and national public policies. These challenges have an impact on the teaching-learning process and, mainly, on for professional practice. Regarding 2nd manuscript, a cross-sectional analytical study, of a quantitative nature was carried out. The research universe comprised graduates of the undergraduate course in Nutrition at the Federal University of Sergipe. It emerged that satisfaction with their training and dissatisfaction with professional practice was mainly due to low wages. Furthermore, dissatisfaction is linked to working in a field that is not their preferred one. As for the 3 rd manuscript, a longitudinal, observational and analytical study was carried out with graduates of the Nutrition course at the Federal University of Sergipe. The evaluation showed that although the positive perception of the course has increased over the years, professional satisfaction has not followed suit, revealing weaknesses such as working conditions, which include adequate workload without overload, adequate wages and professional valorization. Finally, it is of fundamental importance to continue researching with the professor staff and students, as it prompts reflections and provides points for reinventing for individuals |
publishDate |
2024 |
dc.date.accessioned.fl_str_mv |
2024-07-05T19:49:05Z |
dc.date.available.fl_str_mv |
2024-07-05T19:49:05Z |
dc.date.issued.fl_str_mv |
2024-02-29 |
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info:eu-repo/semantics/masterThesis |
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LESSA, Marília Prudente Freire. A formação em nutrição no estado de Sergipe. 2024. 94 f. Dissertação (Mestrado em Ciências da Nutrição) - Universidade Federal de Sergipe, São Cristóvão, 2024. |
dc.identifier.uri.fl_str_mv |
https://ri.ufs.br/jspui/handle/riufs/19491 |
identifier_str_mv |
LESSA, Marília Prudente Freire. A formação em nutrição no estado de Sergipe. 2024. 94 f. Dissertação (Mestrado em Ciências da Nutrição) - Universidade Federal de Sergipe, São Cristóvão, 2024. |
url |
https://ri.ufs.br/jspui/handle/riufs/19491 |
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Pós-Graduação em Ciências da Nutrição |
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Universidade Federal de Sergipe (UFS) |
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