Preferences, motivations, professional activities and job satisfaction of nutritionists of the National School Feeding Program of the Federal Schools Network

Galdino, Flávia Mendes Peradeles; Stedefeldt, Elke

doi:10.1590/1678-9865202437e240044

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Sumário

ORIGINAL - Nutrition in Meal Production • Rev Nutr 37 • 2024 • https://doi.org/10.1590/1678-9865202437e240044 copy

Preferences, motivations, professional activities and job satisfaction of nutritionists of the National School Feeding Program of the Federal Schools Network

Preferências, motivações, atividades profissionais e satisfação no trabalho de nutricionistas atuantes no Programa Nacional de Alimentação Escolar da Rede Federal dissertações e teses

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Objective

To identify preferences, motivations, and professional activities of nutritionists from the Federal Technical Schools in Brazil regarding their field of work, potentials and weaknesses, and level of job satisfaction. We also aimed to assess the relationship between the performance of professional activities and job satisfaction.

Methods

This is a cross-sectional study, with a quantitative approach and descriptive analysis. The nutritionists completed an online form (Google FORMS®) about identification, interpersonal aspects, professional activities, and job satisfaction. Descriptive statistics were reported for all variables. Student’s t-tests and Mann-Whitney U tests were used to assess differences in satisfaction levels among nutritionists who perform certain professional activities or not, with significance considered at No-BreakpNo-Break<0.05.

Results

A total of 195 nutritionists from all Brazilian states, except Acre and Amapá, participated in the study. Out of these 95.1% were female, with over 11 years graduation (43.8%), working in the institution for 1 to 5 years (51.4%), and 99.5% were public servants. Job stability in the public service motivated 70.3% nutritionists to work in the field. The majority stated they were committed (67.6%) and wished to continue in the job (27.6%). Difficulty in balancing management activities with nutrition education was the main drawback (25.4%). Satisfaction, rated at 3.61 on a scale of 1 to 5, differed significantly (p<0.05) based on the performance of professional activities.

Conclusion

Effective communication among those involved in the National School Feeding Program, increased participation, and autonomy in administrative decisions, along with support for their mandatory activities, can enhance the satisfaction of nutritionists in federal technical schools.

Keywords
Job satisfaction; Nutritionist; School feeding

Mandatory activities (no. 1 to 17) and complementary activities (no. 18 to 26)	Performs
	Yes (%)	No (%)
(1) Perform the diagnosis and monitoring of nutritional status, calculating the nutritional parameters for serving the clientele based on the result of the nutritional assessment, and in accordance with the parameters defined in the regulations of the National Fund for the Development of Education	39.5	60.5
(2) Encourage the identification of tindividuals with specific nutritional needs, so that they receive appropriate care	65.4	34.6
(3) Plan, prepare, monitor and evaluate the school food menu, based on the nutritional diagnosis and nutritional references	37.8	62.2
(4) Prepare the menu in accordance with the age groups and epidemiological profiles of the populations served, to define the quantity and quality of the food	36.2	63.8
(5) Prepare the menu with respect to the eating habits and food culture of each location, its agricultural vocation and healthy and adequate nutrition	56.2	43.8
(6) Prepare the menu using products from Family Farming and Rural Family Entrepreneurs, prioritizing, whenever possible, organic and/or agroecological foods; local, regional, territorial, state, or national, in this order of priority	45.4	54.6
(7) Propose and carry out food and nutrition education actions for the school community, including promoting ecological and environmental awareness, working with the school’s management and pedagogical coordination to plan activities with food and nutrition content	61.6	38.4
(8) Prepare technical sheets for the preparations that make up the menu	29.7	70.3
(9) Plan, guide and supervise the activities of selection, purchase, storage, production and distribution of food, ensuring the quantity, quality and conservation of products, always observing good hygiene and sanitary practices	52.4	47.6
(10) Plan, coordinate and supervise the application of acceptability tests with customers whenever a new food item or any other innovative changes are introduced to the menu	30.8	69.2
(11) Submit the Annual Management Report of the School Feeding Program	13.0	87.0
(12) Interact with family farmers and rural family entrepreneurs and their organizations, in order to learn about local production and include these products in school meals	43.8	56.2
(13) Participate in the bidding process and direct purchase from family farming for the acquisition of foodstuffs, with regard to the technical part (specifications, quantities, among others)	47.6	52.4
(14) Guide and supervise the cleaning activities of environments, food storage, food transport vehicles, equipment and utensils of the institution	51.9	48.1
(15) Develop and implement the Good Practices Manual for Manufacturing and Control Food Services for Food and Nutrition Units	41.6	58.4
(16) Prepare the Annual Work Plan for the School Feeding Program, including the procedures adopted for the development of the assignments	15.7	84.3
(17) Advise the School Feeding Council regarding the technical implementation of the PNAE	5.9	94.1
(18) Coordinate, supervise and execute ongoing education actions in food and nutrition for the school community	48.1	51.9
(19) Participate in the technical evaluation process of food suppliers, in order to issue a technical opinion, with the aim of establishing qualitative criteria for their participation in the food acquisition process	29.2	70.8
(20) Participate in the technical evaluation in the process of acquiring utensils and equipment, cleaning and disinfection products, as well as in the hiring of service providers that directly interfere in the execution of the School Feeding Program	37.8	62.2
(21) Participate in the recruitment, selection and training of personnel who work directly in the implementation of the School Feeding Program	18.4	81.6
(22) Participate in multidisciplinary teams designed to plan, implement, implement, control and execute policies, programs, courses, research and events in the area of school meals	53.5	46.5
(23) Contribute to the preparation and review of regulatory standards specific to the area of food and nutrition;	49.7	50.3
(24) Collaborate in the training of professionals in the area of food and nutrition, supervising interns and participating in improvement, qualification and training programs	37.8	62.2
(25) Communicate with legal guardians and, if necessary, the competent authority, when there are conditions in the School Feeding Program that prevent good professional practice or that are harmful to the health and life of the community	35.1	64.9
(26) Train and coordinate the actions of the supervisory teams of the implementing entity’s units related to the School Feeding Program	15.1	84.9

Preferences and motivations regarding the area of activity; interpersonal strengths and weaknesses		n	%
Main motivation for choosing to work in the school meals sector
	Stability provided by the public service	130	70.3
	Affinity with this area of activity	52	28.1
	Lack of options in the job market	3	16.0
Area in which I would work if I had the opportunity to choose
	I would continue in the same area of activity	51	27.6
	Nutrition in teaching, research and extension	51	27.6
	Clinical nutrition	31	16.8
	Nutrition in Public Health	24	13.0
	I would give up nutrition	11	05.9
	Sports nutrition	9	04.9
	Collective feeding	8	04.3
Main weakness as a nutritionist in the school food segment
	Difficulty in reconciling activities related to the management of meal production and those related to food and nutritional education	47	25.4
	Lack of support in the implementation of the PNAE	46	24.9
	Lack of autonomy regarding performance in general	26	14.1
	Difficulty with people management	23	12.4
	Psychological factors such as: stress, anxiety and lack of concentration	18	09.7
	I believe that I have no weaknesses in the area of school meals	10	05.4
Main weakness as a nutritionist in the school food segment
	Lack of identification with the area (school meals)	7	03.8
	Lack of studies	4	02.2
	Lack of organization and focus in the professional area	2	01.1
	I don’t work in school meals	2	01.1
Main interpersonal potential as a nutritionist in the school food segment
	Commitment, knowledge, dedication	125	67.6
	Promotion of food and nutritional education at school	24	13.0
	Experience in the field	18	09.7
	Know the preferences and needs of the target audience	15	08.1
	I don’t work in the school meals sector	2	01.1
	I have no potential because I don’t identify myself with the area	1	00.5

S20/23 Issues	Mean	SD	McDonald’s Omega
Factor 1 - SHR	3.65	0.91	0.95
20 How negotiations regarding the hiring of benefits are processed	3.46	1.07
19 How legal standards and collective agreements are complied with	3.47	1.17
18 Opportunities to participate in decisions in the work area	3.82	1.26
17 Participation in decisions within the organization or in your area of work	3.75	1.09
16 Possibility of making autonomous decisions about one’s own work	3.70	1.17
15 Support received from higher authorities	3.59	1.22
14 Equal treatment and sense of justice	3.61	1.15
13 How they evaluate and judge your work	3.63	1.14
12 Frequency of supervision	3.60	0.93
11 Supervision over the work you perform	3.82	1.06
10 Personal relationships with authorities	3.70	1.19
Factor 2 - SPJE	3.53	1.11	0.91
9 Air conditioning of the workplace	3.42	1.38
8 Workplace ventilation	3.50	1.37
7 Workplace lighting	3.82	1.29
6 Environment and physical space of the workplace	3.30	1.30
5 Hygiene and health in the workplace	3.62	1.17
Factor 3 - IJS	3.61	0.92	0.87
4 Objectives and goals you must achieve	3.50	1.09
3 Opportunities that work offers to do things you enjoy	3.62	1.12
2 Opportunities that work offers to do things that you excel at	3.56	1.12
1 Work as a facilitator of fulfillment	3.77	1.05
Overall Satisfaction	3.61	0.84	0.95

Satisfaction with Hierarchical Relationships
Activities	Group	n	M	DP	t (df=183)	p	d
1- Advise the School Feeding Council (CAE) regarding the technical implementation of the PNAE	Performs	11	4.62	0.91	1314.00	0.038	0.373
	Does not perform	174	3.98	1.00	1314.00	0.038	0.373
24- Collaborate in the training of professionals in the area of food and nutrition, supervising interns and participating in improvement, qualification and training programs	Performs	70	4.26	0.93	2.69	0.008	0.407
	Does not perform	115	3.86	1.02	2.69	0.008	0.407
Satisfaction with Physical Work Environment
Activities	Group	n	M	DP	t (df=183)	p	d
17 - Advise the School Feeding Council (CAE) regarding the technical implementation of the PNAE	Performs	11	4.33	0.66	1382.00	0.014	0.444
	Does not perform	174	3.48	1.12	1382.00	0.014	0.444
23 - Contribute to the development and review of regulatory standards specific to the area of food and nutrition	Performs	92	3.71	1.08	2.18	0.031	0.320
	Does not perform	93	3.36	1.13	2.18	0.031	0.320
Intrinsic Job Satisfaction
Activities	Group	n	M	DP	t (df=183)	p	d
3- Plan, prepare, monitor and evaluate the school food menu, based on the nutritional diagnosis and nutritional references	Performs	70	3.83	0.84	2.47	0.015	0.374
	Does not perform	115	3.49	0.95	2.47	0.015	0.374
7 - Propose and carry out food and nutrition education actions for the school community, including promoting ecological and environmental awareness, working with the school’s management and pedagogical coordination to plan activities with food and nutrition content	Performs	114	3.72	0.89	1.99	0.048	0.301
	Does not perform	71	3.44	0.95	1.99	0.048	0.301
10 - Plan, coordinate and supervise the application of acceptability tests with customers whenever a new food or any other innovative changes are introduced to the menu	Performs	57	3.84	0.95	2.23	0.027	0.355
	Does not perform	128	3.51	0.90	2.23	0.027	0.355
15 - Develop and implement the Good Practices Manual for Manufacturing and Control Food Services for Food and Nutrition Units	Performs	77	3.79	0.85	2.17	0.032	0.323
	Does not perform	108	3.49	0.96	2.17	0.032	0.323
22 -. Participate in multidisciplinary teams designed to plan, implement, implement, control and execute policies, programs, courses, research and events in the area of school meals	Performs	99	3.74	0.89	2.02	0.045	0.297
	Does not perform		86	3.47	2.02	0.045	0.297
24 - Collaborate in the training of professionals in the area of food and nutrition, supervising interns and participating in improvement, qualification and training programs	Performs	70	3.83	0.81	2.51	0.013	0.381
	Does not perform	115	3.48	0.97	2.51	0.013	0.381
25 - Notify legal guardians and, if necessary, the competent authority, when there are conditions in the PAE that prevent good professional practice or that are harmful to the health and life of the community	Performs	65	3.82	0.91	2.26	0.025	0.348
	Does not perform	120	3.50	0.91
Satisfaction with Hierarchical Relationships
Overall Satisfaction
Activities	Group	n	M	DP	t (df=183)	p	d
17 - Advise the School Feeding Council (CAE) regarding the technical implementation of the PNAE	Performs	11	4.20	0.81	1365.50	0.018	0.018
	Does not perform	174	3.58	0.83	1365.50	0.018	0.018
24 - Collaborate in the training of professionals in the area of food and nutrition, supervising interns and participating in improvement, qualification and training programs	Performs	70	3.79	0.78	2.32	0.022	0.351
	Does not perform	115	3.50	0.86	2.32	0.022	0.351
25 - Notify legal guardians and, if necessary, the competent authority, when there are conditions in the PNAE that prevent good professional practice or that are harmful to the health and life of the community	Performs	65	3.80	0.85	2.22	0.027	0.342
	Does not perform	120	3.51	0.82	2.22	0.027	0.342

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[1] Correspondence to: E STEDEFELDT. E-mail: elke.stedefeldt@unifesp.br.