Práticas Cotidianas de Nutricionistas no Âmbito da Alimentação de Coletividades em Unidades de Alimentação e Nutrição Terceirizadas

Abstract

This thesis was developed in view of the interest in the different ways nutritionists, in the context of feeding communities in outsourced food and nutrition units, make combinatorial operations, moving from the borders of domination, in a perspective of anonymous creation, born of the practice that develops the self management, respecting its limits, in face of the demands of the market and the work organization. In order to understand the ways of doing the daily life in the context of food and nutrition units, instead of the work practices of the nutritionists of collectivities, we approached the organization of work in contemporary society, the outsourcing, the feeding of collectivities and their trajectory and the nutritionist. To understand everyday practices, we used Michel de Certeau and, to better understand the effects that work organization has on the lives of these nutritionists, we used Marcio Pochmann and Ricardo Antunes. This is a qualitative study that takes place in the Collective Feeding space, in Food and Nutrition Units, managed under the outsourcing model. The scenario is two food companies that provide food services, located in the state of Rio de Janeiro. For the fieldwork, the research technique chosen was the semi-structured interview, performed in the nutritionist's work environment, and the network system was chosen to elect the interviewees, in which the indicated people suggest that they seek others, and so on. The interview script was divided into three blocks, highlighting the insertion of the nutritionist in the area of community feeding, followed by daily work practices and finalized with the management and organization of work. The analysis of the interviews took place by Discourse Analysis, based on the French School, which, in Brazil, is represented by the author Eni Orlandi. Twelve nutritionists were interviewed, and the conceptual categories highlighted for the work were: Work Organization and Daily Practices. From the categories, the nuclei of meaning were identified, considering the discursive formations of the interviewees. We can see the strengthening of food service companies, in a way of work organization considered, in many ways, Taylorist-Fordist, structured in routines and technical standards for the production of meals in a work process that follows a "Assembly line". There is a space of little or no possibility for inventions, which is not perceived by them; However, they report that they do not need inventions in their daily lives, that is, actions that they disregard, which are immersed in an obedience to rules, incorporated in such a way, that reduce relationships and creative experiences to the imperative of survival in this place. In this sense, they operate reproductively. Thus, in a space without inventions but full of tactics to stay in that place, one gets the impression that they do not realize the effects that work organization can have on their lives. These modifications are not considered inventions, but tactics or scams that modify these prescribed practices within existing rules, that is, there are changes, but with some permission