Pesquisa – ação em um centro de processamento da alimentação escolar: reflexões entre a nutrição e a saúde do trabalhador.

Abstract

The supervised internships are of great importance in the production of knowledge and enhance the development of individual and interprofessional skills from the articulation with the technical competences in an undergraduate course. This work is a product of the experience of the Supervised Internship in the area of Food and Nutrition Unit (FNU) of the undergraduate Nutrition course at the Education and Health Center (EHC), Campus de Cuité-PB of the Federal University of Campina Grande (FUCG). The internship took place in the city of Picuí, Paraíba, from March to May 2019. The unit produces snacks for students of the city's public school system. This is an action research that aimed to evaluate the implementation of a break room and the development of motivational activities with the team of the School Food Processing Center (SFPC) from the researcher's perception. This is an action research that aimed to evaluate the establishment of a break room and the development of motivational activities with the team of the School Food Processing Center (SFPC) from the researcher's perception. Based on activities carried out with the team of workers, there was a field diary record and participant observation. Meetings were held with all workers with dynamic use and motivational themes, the implementation of a break room, production of thematic murals thinking about the ambience of the collective space. The results show that the production of the break room and motivational activities in work environments such as Food and Nutrition Unit is very useful and generates better working conditions. It was problematized with the results how the nutritionist can help in the health of the worker re-thinking his understanding about his possibilities of tasks, the valorization of the worker and his routine, besides the ambience of the workplace. Satisfaction and appreciation can cause positive results for the company, and this reflects positively on the team. Given this, it could be concluded that the improvement of the space can generate even more a “healthier” environment, especially when there is an adequate importance to the social role that the school lunch provides, valorization of the team, and discussion about the environment and its spaces of use.