A ATUAÇÃO PROFISSIONAL DO NUTRICIONISTA NO CONTEXTO DA SUSTENTABILIDADE

Abstract

The concept of sustainability can be defined as a balance thatseeks to meet present needs without compromising those of futuregenerations. The concept is based on three dimensions: economic,environmental and social, which also underlie the concept of foodand nutrition security. Several authors point out the difficultiesof ensuring both food and nutrition security and sustainability,but consider both as potential challenges. The difficulties arerelated to the current food system and the hegemonic modelof economic and production development. Keeping this inview, clarifying the roles and contributions of nutritionists toachieve sustainability by investigating the concepts, valuation,applicability and perceived difficulties on the subject allows toincrease the role of these professionals in promoting a futureof social, environmental and economic quality. Therefore, theaim of this study is to characterize the professional performanceof the nutritionist concerning aspects of the food system andsustainability. This is a descriptive and cross-sectional study,using quantitative approach, and was conducted from March2011 to June 2012, when 192 nutritionists throughout Brazilresponded to the online questionnaire. The results indicate thatthe professional service of nutritionists focused on sustainability,although considered important, is poorly developed, indicatingthe need for changes in training and professional expertise, sothat they can play a key role in achieving sustainability. DOI 10.12957/demetra.2014.6246