Gestão da unidade de alimentação e nutrição e promoção da alimentação adequada e saudável na perspectiva da segurança alimentar e nutricional: construção de modelo teórico

Abstract

The promotion of adequate and healthy food (PAAS) from the perspective of health security (SAN) allows the resignification of health promotion that has always been part of the scope of foodservice actions. Thus, the actions of foodservice management should favor the implementation of this objective. This study aimed to build a theoretical model that articulates the components of foodservice management with the elements of the promotion of adequate and healthy food (A.A.S.). It is a theoretical-conceptual study divided into three steps: conceptual analysis and elaboration of the interface between food service management and the elements of A.A.S., expert consultancy, and development of a theoretical model. The theoretical basis of this study comprised SAN, A.C., and management, and it was developed through broad bibliographical research. A board of interface between the foodservice management components and the elements of A.A.S. were built and assessed by experts. Lastly, a theoretical model was elaborated. In all, 35 experts, 26 of A.C. (12 professors and eight dietitians), 6 of public health (5 professors and one professional), and 3 of management (professors and also professionals), discussed two propositions of the interface through interviews and on-site workshops. Group discussions, semi-structured interviews, and a moment for general debate were some of the used techniques. The result of the workshop brought about contributions for the improvement of the interface material and other topics for general discussion of the thesis. The theoretical model proposed here is called " Foodservice management and promotion of adequate and healthy food from the perspective of food and nutrition security: development of a theoretical model" (GUANAASSAN in portuguese). It presents an architecture built by a set of information organized by the following axes: structural axis, comprising elements of A.A.S. (nutritional adequacy and balance, sustainability, socio-cultural aspects, access, and quality) according to its primary objective, that is PAAS; process axis, comprising the management variables (structure tasks, environment, people, technology and competitivity) that, in function of their adequacy and interaction, subsidize the challenge of foodservice management; and the basis axis that present the key activities of each component of foodservice management (menu planning, productive process, physical and functional structure, equipment, people management, material management and costs management), essential to implement PAAS in the foodservice operation. It is concluded that A.C. is a critical space in the implementation of SAN through the actions of PAAS. The products presented in this thesis are expected to subsidize the dietitian, which is the foodservice manager, for the implementation of a management system focused on PAAS. This system is expected to contribute to his qualification as a health professional and manager, and also for the consolidation of the scientific production on collective catering, articulating the three areas referred. The importance of understanding the most modern management approaches, poor incorporated in literature (and in practice) of A.C., is worth noting.