PROFESSIONAL PROFILE OF NUTRITIONISTS IN THE FOOD INDUSTRY (Atena Editora)

Abstract

Introduction: The nutrition we know today is not the same as when it first appeared. The profession was born from an interwar period, where it was observed that adequate nutrition correlated with the performance of soldiers during battles. The food industry, on the other hand, emerged after the second industrial revolution, at the beginning of the 20th century, and in this scenario, the AUP (ultra-processed foods) emerged, which are characterized by durability, ultra-palatability, convenience and profitability. In view of this, the performance of the nutritionist is of paramount importance and necessity within the industries, as the culture of the AUP follows the evolution of society and is not expected to cease. There is a gap in relation to the presence of nutritionists working in the industry, and this phenomenon can be explained by the lack of knowledge and information about possible areas of activity in the area. Goal: The present study aims to identify the professional profile of nutritionists who work in the food industry. Methodology: Cross-sectional study, carried out between August and October 2019. As a criterion for inclusion in the research, nutrition graduates and interns who work in the food industry were selected and a questionnaire was applied, consisting of multiple and essay questions. The data obtained were tabulated, analyzed and presented in graphs, using the software: Microsoft Office Excel®. Results and discussion: Sixteen responses were obtained from nutritionists working in the food industry, and 100% of the sample is female, with a predominance of the age group from 20 to 30. In addition, 68.8% of the nutritionists studied at private universities, presenting between 11 and 20 years of training. Given what is present in the literature, the data found reveal very similar aspects, reinforcing the existence of a characteristic and very relevant performance profile. The three skills/characteristics deemed crucial by the participants were ranked in sequence: knowing how to cooperate and work in a team, having the constant desire to evolve and learn, and being proactive in all areas. Finally, the omission of health professionals in the referred area could also be verified, which opens gaps for the occupation of other professionals. Conclusion: It can be concluded that there is a specific profile expected of the nutritionist working in the industry, which is what differentiates him from other professionals, being important and necessary to the demands of this area. In addition, the importance of nutrition within the industry must be emphasized, especially during graduation, so that more and more space is occupied by nutritionists.