Professional performance possibilities in educational food and nutrition groups

被引：0

作者：

Rosendo Vincha, Kellem Regina ^{[1
]}

Bogus, Claudia Maria ^{[2
]}

Cervato-Mancuso, Ana Maria ^{[3
,4
]}

机构：

[1] Univ Fed Juiz de Fora, Dept Nutr, Inst Ciencias Vida, Campus Governador Valadares,Rua Manoel Byrro 241, BR-35032620 Governador Valadares, MG, Brazil

[2] Univ Sao Paulo, Programa Posgrad Saude Publ, Fac Saude Publ, Sao Paulo, SP, Brazil

[3] Univ Sao Paulo, Programa Mestrado Profiss Formacao Interdisciplin, Fac Odontol, Escola Enfermagem, Sao Paulo, SP, Brazil

[4] Univ Sao Paulo, Fac Saude Publ, Sao Paulo, SP, Brazil

来源：

INTERFACE-COMUNICACAO SAUDE EDUCACAO | 2020年 / 24卷

基金：

巴西圣保罗研究基金会;

关键词：

Primary care; Food and nutrition education; Process assessment; Group processes;

D O I：

10.1590/Interface.190028

中图分类号：

R1 [预防医学、卫生学];

学科分类号：

1004 ; 120402 ;

摘要：

The potential of using operative group in food and nutrition education was analyzed based on professional performance. This qualitative study was conducted in primary care with groups of users with chronic diseases related to food and nutrition. A total of 15 meetings were observed and recorded. Parts of them representing professional work in the operative group's assessment vectors were selected, validated, and transcribed. The actions in the belonging and tele (empathy) vectors converged to build the group's bond and trust. The actions in the communication vector were highlighted and influenced cooperation, learning, and pertinence. Performance depends on the professional's skills, which occur according to the adopted methodological reference. The potential was constituted of direct and systematic assessment of groups and analysis of the professional performance.

引用

页数：16

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