Nutrition in Food Service is one of the areas of activity of the nutritionist who
is responsible for planning, organizing, directing, supervising and evaluating
food and nutrition services. The objective of this study was to analyze the
academic training in the area of Nutrition in Collective Food, in Nutrition
courses in Brazil. A documentary research was carried out, starting from the
menus available in the institutions' electronic websites. The information
searches were carried out in the database of the higher education regulation
system, e-mec system of the Ministry of Education, from August to December
2017. 552 institutions of higher education were registered with active
registration of courses of Nutrition in Brazil. The information collected was
related to the number of authorized vacancies, administrative category,
evaluation of the National Student Performance Exam, total course workload
and the selected disciplines to represent the Nutrition area in Food Service:
Food and Nutrition Units Administration, Supervised Internship in Collective
Food and Hygiene and Food Sanitary Surveillance. The highest frequency of
Nutrition courses takes place in private higher education institutions,
represented by 86.6% (478) of the courses. The average total course
workload in Brazil was 3,553h ± 340h, with the majority offered between
3,201h and 3,599h (40,19%), meeting the minimum required by Resolution
nº 4/2009 of the National Education Council. The majority of the courses
were evaluated with grade 3 in the National Student Performance Exam, and
the grades 4 and 5 are mainly in public institutions. The analysis of the
menus enabled us to describe that the training of the nutritionist in the area of
Nutrition in Collective Food in Brazil has a main focus in the Management
and Planning of Food and Nutrition Units and, in relation to the contents of
Hygiene and Sanitary Surveillance, one perceives the Emphasis on Good
Manufacturing Practices in Food Services and Foodborne Diseases.
Contents such as Health Promotion in Food and Nutrition Units, Health
Surveillance, Sustainability and Entrepreneurship activities are poorly
explored during training, which may limit their action as a health promoter in
these scenarios. It was verified the presence of badly prepared menus that
do not include all the contents necessary for the professional's training.
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