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Social Problems of Nutrition and Dietetics: challenges for curricular design in a case study
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DOI：10.35575/rvucn.n77a4.png)
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Abstract
En 中文
The curriculum design process plays a significant role in delineating the sociohistorical context of training and in understanding the social practice of nutrition and dietetics professionals. This study identified social problems that challenge professional practice and pose demands for curriculum design. A qualitative, descriptive case study was conducted, supported by a literature review and a focus group as data-generation techniques. The findings revealed four key problem situations: the need to strengthen interdisciplinary work to improve food and nutrition security; the challenge of consolidating territorial and intersectoral management focused on the social determinants of health; the influence of socioeconomic interests on the persistence and expression of malnutrition; and the indiscriminate consumption of nutritional products for aesthetic or performance-related purposes. Overall, these results suggest that dietitians and nutritionists should assume a strategic role in consumer and community education and guidance by providing evidence-based recommendations, promoting healthy eating practices, and collaborating with other health professionals to advance comprehensive and ethical approaches in response to consumption practices and market forces that shape food environments.
Keywords:
Quality of education
Curriculum design
Vocational training
Nutrition and dietetics
Social issues
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0.7
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17
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191
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