Abstract
This study aims to analyze the scientific production of Nutrition courses on knowledge core Food and Nutrition in Collective Health (FNCH) and its associations with institutional characteristics and advisor’s academic degree. A bibliometric study was performed on 195 final projects of five nutrition courses in Rio Grande do Norte state (Brazil) from the year 2013. Information related to higher education institutions and academic degree of advisor were collected. From the reading of sections of final projects, screening was performed on final project involvement with knowledge core FNCH, being collected general methodological characteristics, classification on sub cores of FNCH, and theme approached. Pearson’s chi-square test was used with a significance level at p-value ≤ 0.05 and 95% confidence interval in a univariate and bivariate way. From the total of analyzed final projects, 54 (27.7%) were related to knowledge core FNCH, prevailing final projects with a quantitative approach (61%), presented as scientific articles (57%), and performed in public services (45%). There was an emphasis on the sub-core of Nutritional Epidemiology (63%) [p < 0.001], with the theme Nutritional Assessment (57%) [p < 0.001]. There was no significant association between FNCH final projects proportion and institutional characteristics or advisor’s academic degree. Thinking about nutritionists’ practice, limitations were identified on FNCH scientific production, with an emphasis on nutritional diagnosis researches, with less involvement in public health policies and human and social sciences.
Highlights
Received on May 27, 2020 Accepted on October 5, 2020Collective Health in Brazil starts in the late 70s, based on the preventive and social medicine in a social context of struggles for the re-democratization of Brazil and Brazilian health reform (Osmo & Schraiber, 2015)
In nutrition as a professionalization area, Bosi and Prado (2011) highlighted three main centers of most recognized practices: Clinical Nutrition, Food Service, and Nutrition in Collective Health. The latter has its foundation in dietetics and aggregates in different proportions the constituent cores of Collective Health, which was considered by the authors as the scope of Food and Nutrition in Collective Health (FNCH)
We could approach the characteristics of scientific production in FNCH of Nutrition courses, an aspect that has not yet been explored in the literature
Summary
Received on May 27, 2020 Accepted on October 5, 2020Collective Health in Brazil starts in the late 70s, based on the preventive and social medicine in a social context of struggles for the re-democratization of Brazil and Brazilian health reform (Osmo & Schraiber, 2015). Despite its multiplicity of definitions, most scholars define it as a scientific and interdisciplinary area of knowledge and practices aimed to rescue the social in health, based on the interface between Natural Sciences and Human and Social Sciences with a different epistemological nature and political practice (Bosi & Prado, 2011; Osmo & Schraiber, 2015). It is important to mention that just like Collective Health itself (Osmo & Schraiber, 2015), FNCH receives other denominations, such as Nutrition in Collective Health, Nutrition in Public Health, or Social Nutrition, and for this text, we adopted the term FNCH
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