SciELO - Scientific Electronic Library Online

 
vol.40 número3Alimentación de estudiantes de pregrado chilenos en el contexto de la modernidad alimentariaPrevalencia de hipolactasia en escolares de la Región Metropolitana índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

Compartir


Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

CERVATO-MANCUSO, Ana Maria; MORAES DA SILVA, Gabriela  y  PAVA CARDENAS, Alexandra. Focus group with nutritionists working in school food: the menu as a teaching element. Rev. chil. nutr. [online]. 2013, vol.40, n.3, pp.250-255. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182013000300006.

The debate over school feeding (SF) and its impact on the epidemiological profile requires the formulation of regulatory actions and educational planning. This study aimed to discuss the menu management and recognition in the educational aspect of the SF. This was a qualitative study involving nutritionists working at the SF network of neighboring municipalities of the Greater São Paulo, whose data collection used focus group and analysis followed the approach of thematic networks. At the moment to mention the planned educational strategies, the participants emphasized not having done as desired due to overwork and although the menu management is of great concern, it is not recognized as an educational tool. The interpretation of education can be recognized as formal and explicit actions; however, menu management transcends traditional communication channels, by focusing on consumption as a time of learning and promoting healthy eating habits, contributing and reinforcing the prevention of obesity at the school environment.

Palabras clave : School feeding; menu planning; nutrition programs; school health; obesity.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons