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Considerando a reduzida evidência científica no âmbito de estudos observatórios da profissão referentes à atuação do nutricionista na Indústria Agro¬Alimentar (IAA) e Grande Distribuição Alimentar (GDA), esta investigação teve como objetivo final avaliar a inserção, refletir sobre a sua forma de atuação e aferir perceções identitárias destes profissionais. O estudo foi realizado em parceria com a Ordem dos Nutricionistas, tendo sido enviado um questionário online a todos os seus associados membros com questões globais sobre três dimensões em análise: perfil, inserção e perceção. Simultaneamente, foi avaliada a visão das empresas da Indústria Agro Alimentar e Grande Distribuição Alimentar com um outro questionário online. A disseminação do instrumento de recolha de informação foi realizada com a ajuda da Federação das Indústrias Agro Alimentares (FIPA), no caso da indústria, e, em relação à grande distribuição, foi realizada uma recolha online dos endereços de correio eletrónico dos associados da Associação Portuguesa de Empresas de Distribuição (APED), cujo CAE se enquadrasse na área alimentar. O primeiro questionário foi aplicado a um universo de 3995 nutricionistas, com uma taxa de resposta de 7,2% e o segundo a um universo de 49 empresas. Em relação à caracterização sociodemográfica da amostra, verificou¬se o predomínio do sexo feminino (88,5% na IAA e 93,9% na GDA). Em relação à idade, destacou¬se a diminuição da idade média dos nutricionistas da IAA em 5 anos desde 2011. Verificou-se ainda a presença proeminente nos grandes centros urbanos dos nutricionistas da IAA e da GDA. Analisando as habilitações dos indivíduos que participaram neste estudo, constatou-se que a percentagem de nutricionistas mestres a exercer na IAA (34,5%) e GDA (21,1%) é superior à média dos nutricionistas (~20%). Ao mesmo tempo, a formação complementar parece ser preponderante no desempenho bem¬sucedido dos nutricionistas em estudo. No que se refere à área de atuação, os nutricionistas da IAA, na sua maioria, não se revêm nas especializações previstas pela Ordem dos Nutricionistas (73,7%). Este valor é inferior na GDA (23,8%). Em relação às empresas da IAA, mais de metade das inquiridas não tem nutricionistas contratados (59,6%). Quanto à GDA, este valor desce para 20%. A remuneração mensal auferida parece ter decrescido na IAA quando comparado com os dados de há uma década (58,3% dos nutricionistas em 2011 recebiam valores superiores a 2.000€ comparado com 15,8% atualmente). Por outro lado, estas áreas são marcadas pela estabilidade fornecida pelo tipo de vínculo. Em adição, não foram encontradas elevadas taxas de pluriemprego como em 2011. Os nutricionistas estão presentes, maioritariamente, nos departamentos de Inovação, Qualidade e Marketing na IAA e Qualidade, Operações e Comercial na GDA. No entanto, as suas funções parecem ser transversais às mais diversas áreas. Além disso, na generalidade, os nutricionistas dizem que o número destes profissionais é suficiente para o trabalho desenvolvido nas empresas. As empresas partilham a mesma perceção quanto ao número de nutricionistas inseridos nestas. Em matéria identitária, enquanto os nutricionistas da GDA têm uma imagem mais positiva da profissão junto do público, os nutricionistas da IAA acreditam num futuro um pouco mais promissor. Em relação às perceções relativas ao trabalho desenvolvido pelos nutricionistas na IAA e GDA, as mesmas parecem semelhantes nas duas áreas. Estes resultados preconizam a solidificação destas áreas como V áreas de inserção profissional dos nutricionistas, tendo sido possível fazer um paralelismo entre as mesmas.
Taking into account the reduced scientific evidence regarding the performance of the nutritionists in the Food Industry and Food Retail, the aim of this study was to evaluate the insertion, reflect on how they perform, and the identities of these professionals. The study was carried out in partnership with the Portuguese Association of Nutritionists (Ordem dos Nutricionistas), and an online questionnaire was sent to all its members with questions regarding the three dimensions under study: profile, insertion and perception. At the same time, the company's vision about the food industry and food retail was evaluated with another online questionnaire, that was disseminated with the help of the Federation of Agro-Food Industries (Federação de Indústrias Portuguesas Agro-Alimentares) for industry. Regarding food retail, an online collection of the email addresses of APED members (Portuguese Association of Distribution) whose activity code fell into the food area, was made. Regarding the sociodemographic characterization of the sample, there was a predominance of females. In relation to age, was observed a decrease in the average age of nutritionists in the Agro-Food Industry in 5 years since 2011. There was also a prominent presence in the urban centers of nutritionists in the Food Industry and Food Retail. Regarding qualifications, the percentage of nutritionists that have a master's degree that work in the Food Industry (34,5%) and Food Retail (21,1%), is higher than the average nutritionist (~20%). At the same time, complementary training seems to be preponderant in the success of the nutritionist, especially in areas that are considered as training gaps in the degrees of access to the profession under consideration. Regarding the area of activity, most food industry nutritionists do not see themselves in the specializations predicted (73,7%). This value is lower in food retail (23,8%). In relation to food companies, more than half of the respondents do not have nutritionists hired. As for Food Retail, this figure lowers to 20%. The activity of most nutritionists in the Food Industry and Food Retail sectors is recent in the companies where they are currently employed and the monthly salary at the Food Industry seems to have decreased compared to a decade ago (58,3% of nutritionists in 2011 received amounts above € 2.000/month compared to 15.8% currently). On the other hand, these areas are marked by the stability provided by the type of employment relationship. In addition, the high rates of multi-employment found in 2011, were not found in this study. Nutritionists are mostly present in the Departments of Innovation, Quality and Marketing, at food industry, and Departments of Quality, Operations, and Commercial, at food retail. However, their functions appear to be transversal to the most diverse areas. This information is also supported by the high percentage of nutritionists who work with the most diverse departments. The collaboration with other nutritionists in the same company is very common in Food Retail. In relation to the number of nutritionists, in general, nutritionists say that they are in sufficient numbers for the work developed in companies. The companies shared the same perception. In terms of identity, while food retail nutritionists have a more positive image of the profession among the public, Food Industry nutritionists believe in a slightly more promising future. Regarding the perceptions related to the work developed by nutritionists at Food Industry and Food Retail sectors, they VII seem similar in both areas. These results recommend the consolidation of these areas as areas of professional insertion for nutritionists, making it possible to draw a parallel between them.
Taking into account the reduced scientific evidence regarding the performance of the nutritionists in the Food Industry and Food Retail, the aim of this study was to evaluate the insertion, reflect on how they perform, and the identities of these professionals. The study was carried out in partnership with the Portuguese Association of Nutritionists (Ordem dos Nutricionistas), and an online questionnaire was sent to all its members with questions regarding the three dimensions under study: profile, insertion and perception. At the same time, the company's vision about the food industry and food retail was evaluated with another online questionnaire, that was disseminated with the help of the Federation of Agro-Food Industries (Federação de Indústrias Portuguesas Agro-Alimentares) for industry. Regarding food retail, an online collection of the email addresses of APED members (Portuguese Association of Distribution) whose activity code fell into the food area, was made. Regarding the sociodemographic characterization of the sample, there was a predominance of females. In relation to age, was observed a decrease in the average age of nutritionists in the Agro-Food Industry in 5 years since 2011. There was also a prominent presence in the urban centers of nutritionists in the Food Industry and Food Retail. Regarding qualifications, the percentage of nutritionists that have a master's degree that work in the Food Industry (34,5%) and Food Retail (21,1%), is higher than the average nutritionist (~20%). At the same time, complementary training seems to be preponderant in the success of the nutritionist, especially in areas that are considered as training gaps in the degrees of access to the profession under consideration. Regarding the area of activity, most food industry nutritionists do not see themselves in the specializations predicted (73,7%). This value is lower in food retail (23,8%). In relation to food companies, more than half of the respondents do not have nutritionists hired. As for Food Retail, this figure lowers to 20%. The activity of most nutritionists in the Food Industry and Food Retail sectors is recent in the companies where they are currently employed and the monthly salary at the Food Industry seems to have decreased compared to a decade ago (58,3% of nutritionists in 2011 received amounts above € 2.000/month compared to 15.8% currently). On the other hand, these areas are marked by the stability provided by the type of employment relationship. In addition, the high rates of multi-employment found in 2011, were not found in this study. Nutritionists are mostly present in the Departments of Innovation, Quality and Marketing, at food industry, and Departments of Quality, Operations, and Commercial, at food retail. However, their functions appear to be transversal to the most diverse areas. This information is also supported by the high percentage of nutritionists who work with the most diverse departments. The collaboration with other nutritionists in the same company is very common in Food Retail. In relation to the number of nutritionists, in general, nutritionists say that they are in sufficient numbers for the work developed in companies. The companies shared the same perception. In terms of identity, while food retail nutritionists have a more positive image of the profession among the public, Food Industry nutritionists believe in a slightly more promising future. Regarding the perceptions related to the work developed by nutritionists at Food Industry and Food Retail sectors, they VII seem similar in both areas. These results recommend the consolidation of these areas as areas of professional insertion for nutritionists, making it possible to draw a parallel between them.
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Nutricionista Portugal Indústria agroalimentar Grande distribuição alimentar Nutritionist Food industry Food retail