Food Science from the Perspective of the Nutrition Professional

Authors

  • Luis Henrique Almeida Castro a:1:{s:5:"en_US";s:37:"Federal University of Grande Dourados";}
  • Diego Bezerra de Souza
  • Geanlucas Mendes Monteiro
  • Gildiney Penaves de Alencar
  • João Vitor Alves dos Santos
  • Lúcio Barbosa Neto
  • Raphael de Souza Cosmo
  • Thiago Teixeira Pereira
  • Wesley Sebastião da Silva Moraes
  • Cristiane Martins Viegas de Oliveira

DOI:

https://doi.org/10.31686/ijier.vol8.iss2.2181

Keywords:

Food Science, Nutrition, Collective Food

Abstract

This work had as thematic the study in analysis of foods from the perspective of the nutrition professional. The objective of the research was to seek the training of this professional for the then analysis of the performance in quality control and formulation of products, with the perspective of assistance to projects carried out on site. This research was conducted in a community cafeteria located in a university in the interior of the State of Mato Grosso do Sul - Brazil. As a data collection tool, preparation technical sheets were used in which costs were collected, the preparation order, and the nutritional value provided. Sensory observation was used as an analysis of the data in order to measure and analyze and interpret the reactions of food and material characteristics. It appears that with the identification, attributions and activities developed by a nutritionist in the area, it became possible to analyze the processing of raw material and industrialized food products, according to the needs presented by the site. As for the points not reached were not due to any other factors than those related to the specificities of the research site, which did not prevent the acquisition of theoretical, practical, scientific, social and environmental knowledge of the points concerning the area of action of the nutritionist professional within the field of food science.

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References

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Published

2020-02-01

Issue

Vol. 8 No. 2 (2020): International Journal for Innovation Education and Research

Section

Journal Articles

License

Copyright (c) 2020 Luis Henrique Almeida Castro, Diego Bezerra de Souza, Geanlucas Mendes Monteiro, Gildiney Penaves de Alencar, João Vitor Alves dos Santos, Lúcio Barbosa Neto, Raphael de Souza Cosmo, Thiago Teixeira Pereira, Wesley Sebastião da Silva Moraes, Cristiane Martins Viegas de Oliveira

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Copyrights for articles published in IJIER journals are retained by the authors, with first publication rights granted to the journal. The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author for more visit Copyright & License.

How to Cite

Almeida Castro, L. H., Bezerra de Souza, D., Mendes Monteiro, G., Penaves de Alencar, G., Alves dos Santos, J. V., Barbosa Neto, L., de Souza Cosmo, R., Teixeira Pereira, T., da Silva Moraes, W. S., & Viegas de Oliveira, C. M. (2020). Food Science from the Perspective of the Nutrition Professional. International Journal for Innovation Education and Research, 8(2), 160-166. https://doi.org/10.31686/ijier.vol8.iss2.2181
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