Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19

Detalhes bibliográficos
Autor(a) principal: Encarnação, Gleicimara Aquino da
Data de Publicação: 2021
Outros Autores: Reis, João Paulo Dutra dos, Ferreira, Vanusa Lima de Oliveira, Ferreira, José Carlos de Sales, Figueiredo, Rebeca Sakamoto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21230
Resumo: Introduction: With the spread of the Sars-CoV-2 virus and the world in a state of pandemic, the food industry needed to reinvent itself and adopt new ways to serve customers and consumers. The Food and Nutrition Units (UANs) that serve diners did not have their activities suspended because they are an essential service, they had to adapt to the new scenario and make internal, theoretical and environmental changes. General objective: Based on a bibliographic study, this article aims to discuss the importance of adopting Good Practice standards and important aspects involved in the management of good quality in food and nutrition, as well as how they influence the whole process even in a pandemic period, as they avoid contamination and reduce the risk of foodborne illnesses (DTAs). Results and Discussion: The exercise of good practices increases the quality of food and the nutritional safety of consumers, together with reducing expenses, increasing the organization and generation of products, motivating employees and strengthening the customer-company bond. Conclusion: This paper also emphasizes how essential the role of the nutritionist is for the success of activities in FNUs, in addition to structural, sanitary and economic advantages and summarizes the new recommendations attributed to the nutritionist, justified by the need to fight the pandemic, in a context isolation and social distance.
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spelling Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19Calidad en los servicios de la Unidad de Alimentación y Nutrición - UAN en tiempos del Covid-19 Qualidade em serviços de Unidade Alimentação e Nutrição - UAN em tempos de Covid-19DTAsGood habitsFood preparationCovid-19.DTABuenas practicasPreparación de comidaCovid-19.DTAsBoas práticasPreparos de alimentosCovid-19.Introduction: With the spread of the Sars-CoV-2 virus and the world in a state of pandemic, the food industry needed to reinvent itself and adopt new ways to serve customers and consumers. The Food and Nutrition Units (UANs) that serve diners did not have their activities suspended because they are an essential service, they had to adapt to the new scenario and make internal, theoretical and environmental changes. General objective: Based on a bibliographic study, this article aims to discuss the importance of adopting Good Practice standards and important aspects involved in the management of good quality in food and nutrition, as well as how they influence the whole process even in a pandemic period, as they avoid contamination and reduce the risk of foodborne illnesses (DTAs). Results and Discussion: The exercise of good practices increases the quality of food and the nutritional safety of consumers, together with reducing expenses, increasing the organization and generation of products, motivating employees and strengthening the customer-company bond. Conclusion: This paper also emphasizes how essential the role of the nutritionist is for the success of activities in FNUs, in addition to structural, sanitary and economic advantages and summarizes the new recommendations attributed to the nutritionist, justified by the need to fight the pandemic, in a context isolation and social distance.Introducción: Con la propagación del virus Sars-CoV-2 y el mundo en estado de pandemia, la industria alimentaria necesitaba reinventarse y adoptar nuevas formas de servir a los clientes y consumidores. Las Unidades de Alimentación y Nutrición (UAN) que atienden a los comensales no tuvieron sus actividades suspendidas por ser un servicio imprescindible, debieron adaptarse al nuevo escenario y realizar cambios internos, teóricos y ambientales. Objetivo general: Basado en un estudio bibliográfico, este artículo tiene como objetivo discutir la importancia de adoptar estándares de Buenas Prácticas y aspectos importantes involucrados en la gestión de la buena calidad en la alimentación y la nutrición, así como cómo estos influyen en todo el proceso incluso en un período pandémico. , ya que evitan la contaminación y reducen el riesgo de enfermedades transmitidas por alimentos (DTA). Resultados y Discusión: El ejercicio de buenas prácticas mejora la calidad de los alimentos y la seguridad nutricional de los consumidores, reduciendo gastos, aumentando la organización y generación de productos, motivando a los empleados y fortaleciendo el vínculo cliente-empresa. Conclusión: Este trabajo también enfatiza cuán esencial es el papel del nutricionista para el éxito de las actividades en las UFN, además de las ventajas estructurales, sanitarias y económicas y resume las nuevas recomendaciones atribuidas al nutricionista, justificadas por la necesidad de combatir la pandemia, en un contexto de aislamiento y distanciamiento social.Introdução: Com a disseminação do vírus da Sars-CoV-2 e o mundo em estado de pandemia, o setor de alimentação precisou se reinventar e adotar novas formas de atender os clientes e consumidores. As Unidades de alimentação e nutrição (UANs) que atendem comensais não tiveram suas atividades suspensas por se tratarem de um serviço essencial outrossim tiveram que se adequar ao novo cenário e realizar mudanças internas, teóricas e ambientais. Objetivo geral: Com base em estudo bibliográfico, esse artigo tem o propósito de discorrer sobre a importância da adoção das normas de Boas Práticas e aspectos importantes envolvidos na gestão de uma boa qualidade em alimentação e nutrição, assim também, como estas influenciam em todo o processo mesmo em período de pandemia, pois evitam contaminações e reduzem riscos de doenças transmitidas por alimentos (DTAs). Resultado e Discussão: O exercício das boas práticas eleva a qualidade das comidas e a segurança nutricional dos consumidores, juntamente diminui gastos, aumenta a organização e a geração de produtos, motiva os colaboradores e fortalece o laço cliente e empresa. Conclusão: O presente trabalho também enfatiza o quanto é indispensável a função do nutricionista para o êxito das atividades em UANs além de vantagens estruturais, sanitárias e econômicas e sintetiza as novas recomendações atribuídas ao nutricionista, justificadas pela necessidade do enfrentamento à pandemia, em um contexto de isolamento e distanciamento social.Research, Society and Development2021-10-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2123010.33448/rsd-v10i13.21230Research, Society and Development; Vol. 10 No. 13; e145101321230Research, Society and Development; Vol. 10 Núm. 13; e145101321230Research, Society and Development; v. 10 n. 13; e1451013212302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/21230/18759Copyright (c) 2021 Gleicimara Aquino da Encarnação; João Paulo Dutra dos Reis; Vanusa Lima de Oliveira Ferreira; José Carlos de Sales Ferreira; Rebeca Sakamoto Figueiredohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessEncarnação, Gleicimara Aquino da Reis, João Paulo Dutra dos Ferreira, Vanusa Lima de Oliveira Ferreira, José Carlos de SalesFigueiredo, Rebeca Sakamoto 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21230Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:41.732264Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
Calidad en los servicios de la Unidad de Alimentación y Nutrición - UAN en tiempos del Covid-19
Qualidade em serviços de Unidade Alimentação e Nutrição - UAN em tempos de Covid-19
title Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
spellingShingle Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
Encarnação, Gleicimara Aquino da
DTAs
Good habits
Food preparation
Covid-19.
DTA
Buenas practicas
Preparación de comida
Covid-19.
DTAs
Boas práticas
Preparos de alimentos
Covid-19.
title_short Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
title_full Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
title_fullStr Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
title_full_unstemmed Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
title_sort Quality in services of the Food and Nutrition Unit - UAN in times of Covid-19
author Encarnação, Gleicimara Aquino da
author_facet Encarnação, Gleicimara Aquino da
Reis, João Paulo Dutra dos
Ferreira, Vanusa Lima de Oliveira
Ferreira, José Carlos de Sales
Figueiredo, Rebeca Sakamoto
author_role author
author2 Reis, João Paulo Dutra dos
Ferreira, Vanusa Lima de Oliveira
Ferreira, José Carlos de Sales
Figueiredo, Rebeca Sakamoto
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Encarnação, Gleicimara Aquino da
Reis, João Paulo Dutra dos
Ferreira, Vanusa Lima de Oliveira
Ferreira, José Carlos de Sales
Figueiredo, Rebeca Sakamoto
dc.subject.por.fl_str_mv DTAs
Good habits
Food preparation
Covid-19.
DTA
Buenas practicas
Preparación de comida
Covid-19.
DTAs
Boas práticas
Preparos de alimentos
Covid-19.
topic DTAs
Good habits
Food preparation
Covid-19.
DTA
Buenas practicas
Preparación de comida
Covid-19.
DTAs
Boas práticas
Preparos de alimentos
Covid-19.
description Introduction: With the spread of the Sars-CoV-2 virus and the world in a state of pandemic, the food industry needed to reinvent itself and adopt new ways to serve customers and consumers. The Food and Nutrition Units (UANs) that serve diners did not have their activities suspended because they are an essential service, they had to adapt to the new scenario and make internal, theoretical and environmental changes. General objective: Based on a bibliographic study, this article aims to discuss the importance of adopting Good Practice standards and important aspects involved in the management of good quality in food and nutrition, as well as how they influence the whole process even in a pandemic period, as they avoid contamination and reduce the risk of foodborne illnesses (DTAs). Results and Discussion: The exercise of good practices increases the quality of food and the nutritional safety of consumers, together with reducing expenses, increasing the organization and generation of products, motivating employees and strengthening the customer-company bond. Conclusion: This paper also emphasizes how essential the role of the nutritionist is for the success of activities in FNUs, in addition to structural, sanitary and economic advantages and summarizes the new recommendations attributed to the nutritionist, justified by the need to fight the pandemic, in a context isolation and social distance.
publishDate 2021
dc.date.none.fl_str_mv 2021-10-09
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21230
10.33448/rsd-v10i13.21230
url https://rsdjournal.org/index.php/rsd/article/view/21230
identifier_str_mv 10.33448/rsd-v10i13.21230
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21230/18759
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 13; e145101321230
Research, Society and Development; Vol. 10 Núm. 13; e145101321230
Research, Society and Development; v. 10 n. 13; e145101321230
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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