El rol del nutricionista y su influencia en la calidad de servicio en alimentación colectiva
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2014
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Universidad de Guayaquil. Facultad de Ciencias Médicas. Carrera de Tecnología Médica
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La Administración de Servicios de Alimentación, es una de las prácticas del rol del Nutricionista con mayor grado de profesionalización. En los últimos años, los servicios que producen comidas para la atención nutricional y dieto terapéutica, han experimentado profundos cambios. Estos cambios fueron acompañando a los cambios en los sistemas de gestión de los servicios de salud y en el mercado de la gastronomía, en proceso de expansión. El Nutrición acompañó este proceso de cambio, ampliando y fortaleciendo su rol, para desempeñarse como “administrador” de empresas productivas. En este contexto se encontró de interés estudiar el rol Ocupacional del administrador del Servicio de alimentación y nutrición, para fundamentar el Perfil del mismo, adecuando los contenidos para la formación de planificar la oferta de capacitación. El objetivo general de la investigación fue determinar el rol del nutricionista y su influencia en la calidad de servicio en alimentación colectiva, Se realizaron encuestas a quienes reciben Servicios de Alimentación en cuanto a todos los servicios. Gracias a los cuales se ha conseguido en gran parte poner a consideración las ideas que se exponen en el trabajo. En este proyecto se aporta los conocimientos básicos de alimentación para que la comunidad mejorar la calidad en la práctica de los servicios alimenticios y disminuir las idiosincrasias que existe en nuestro medio para que de esta manera observar los resultados obtenidos con este proyecto. Los beneficiarios de este tipo de investigación serán las personas que reciben servicios de alimentación colectiva, por parte del concesionario DEGUSTA SERVICE
The Food Service Administration is one of the practices of the role of Nutritionist with a greater degree of professionalization. In recent years, the services that produce meals for nutritional care and therapeutic diets have undergone profound changes. These changes were accompanied by changes in the management systems of health services and in the gastronomy market, in the process of expansion. Nutrition accompanied this process of change, expanding and strengthening its role, to perform as an "administrator" of productive companies. In this context, it was found interesting to study the Occupational role of the Food and Nutrition Service administrator, to base the profile of the same, adapting the contents for training to plan the training offer. The general objective of the research was to determine the role of the nutritionist and its influence on the quality of service in collective feeding. Surveys were conducted to those who receive Food Services in relation to all services. Thanks to which it has been possible largely to put into consideration the ideas that are exposed in the work. This project provides the basic knowledge of food for the community to improve the quality in the practice of food services and reduce the idiosyncrasies that exist in our environment so that in this way observe the results obtained with this project. The beneficiaries of this type of investigation will be the people who receive services of collective feeding, on the part of the DEGUSTA SERVICE concessionaire
The Food Service Administration is one of the practices of the role of Nutritionist with a greater degree of professionalization. In recent years, the services that produce meals for nutritional care and therapeutic diets have undergone profound changes. These changes were accompanied by changes in the management systems of health services and in the gastronomy market, in the process of expansion. Nutrition accompanied this process of change, expanding and strengthening its role, to perform as an "administrator" of productive companies. In this context, it was found interesting to study the Occupational role of the Food and Nutrition Service administrator, to base the profile of the same, adapting the contents for training to plan the training offer. The general objective of the research was to determine the role of the nutritionist and its influence on the quality of service in collective feeding. Surveys were conducted to those who receive Food Services in relation to all services. Thanks to which it has been possible largely to put into consideration the ideas that are exposed in the work. This project provides the basic knowledge of food for the community to improve the quality in the practice of food services and reduce the idiosyncrasies that exist in our environment so that in this way observe the results obtained with this project. The beneficiaries of this type of investigation will be the people who receive services of collective feeding, on the part of the DEGUSTA SERVICE concessionaire
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Nutricionistas, Dieta, Servicios de alimentación, Control de calidad, Degusta Service, Cusho S.A., Cantón Portoviejo, Ecuador