Navegando por Palavras-chave "Percepção de Risco"

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    Percepção de risco de doenças transmitidas por alimentos por nutricionistas
    (Universidade Federal de São Paulo, 2018-04-11) Carvalho, Samantha Freund de [UNIFESP]; Rosso, Veridiana Vera de [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    Various food dimensions have been changing in modern life, highlighting the growing increase of meals outside the home. Attention to working practices in the retail food trade segment is critical to the prevention of foodborne diseases (FBD). Studies on food handlers have shown that there is a gap between knowledge and practice and the occurrence of the optimistic bias has already been detected as one of the hypothesis to explain this phenomenon, among other factors that may influence neglect of good practices and compromise food safety. The nutritionist plays a fundamental role in ensuring the quality of food and in preventing FBD. In this context, it is important to know the perception of risk and the existence of the optimistic bias phenomenon in the performance of this professional. The goals of the research were to determine the perception of risk for FBD and identify the optimistic bias in nutritionists working on quality control and food safety in different segments of the Retail Food Trade in the state of São Paulo. Participants of the study were 66 nutritionists without any time experience restriction. A questionnaire was applied in three parts: 1- Sociodemographic and work profile; 2- Test of technical knowledge in microbiology, food hygiene and current health legislation; 3- Test of perception of risk related to good handling practices and FBD. To identify the optimistic bias, a comparison was made between the perception of risk score that the nutritionist attributed to herself in relation to the score she attributed to her peer in a similar situation. A high percentage of nutritionists could be contacted whose answers to the Knowledge Test were classified as reasonable (59%), verifying only 29% with sufficient knowledge and 12% with knowledge classified as insufficient. A statistical analysis correlating the variables age, training time, time of experience and role with the knowledge score obtained inconclusive results. It was possible to verify the existence of the OB for situations related to the possibility of FBD occurring in establishments where the interviewees worked themselves, regardless of their role, compared to the same situations in which other nutritionists performed. Significant negative correlation (r= - 0.25 and p = 0.03) was found between knowledge and the optimistic bias, that is, the more successful the Knowledge Test, the lower the probability of the optimistic bias, revealing that knowledge may contribute to a better understanding of the etiology of FBD. In situations of comparison between perception of FBD risk of the nutritionists themselves or of others in situations related to food safety (existence of documentation, temperature, hand hygiene) no significant difference was identified that could evidence the optimistic bias phenomenon. The research points to failures in the theoretical training of professionals not overcome by experience. Possibly the use of more inclusive and participatory pedagogical techniques can minimize the optimistic bias occurrence and improve the perception of risk by nutritionists.
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    Percepções de risco de doenças transmitidas por alimentos: desvelando o habitus do trabalhador de cozinha de restaurantes comerciais
    (Universidade Federal de São Paulo (UNIFESP), 2017-08-25) Freitas, Rayane Stephanie Gomes de [UNIFESP]; Stedefeldt, Elke [UNIFESP]; http://lattes.cnpq.br/5590674723055512; http://lattes.cnpq.br/7717879132022004; Universidade Federal de São Paulo (UNIFESP)
    Foodborne Diseases (FBD) outbreaks can be caused by food handlers’ inappropriate behaviors and practices. Food handlers act in the social world as from a habitus, which is forged throughout their lives. Therefore, their risk perception is permeated by social influences. The objectives of this study were: to verify how the habitus of food handlers of commercial restaurants conditions their risk perception regarding the occurrence of FBD; to evaluate the risk perception of FBD in food handlers and related phenomena such as optimistic bias, illusion of control and locus of control; and to understand how life trajectory influences the risk perception of food handlers and good practices. This study has a delineation of mixed methods with a predominantly qualitative character. The main strategies used were ethnography and participant observation, that was carried out in six commercial restaurants, also called microcosm, of two Brazilian cities during 42 days. Data about foodservice infrastructure, location, details about the agents, their speeches, nonverbal communications, interpersonal relationship, work routine and relation with food safety were written in field diaries. It was observed 68 workers. A food handler from each restaurant was selected, composing a sample of six agents, where a Risk Perception Scale (PRE) and a Control Locus Questionnaire (QCI) were applied, which helped to obtain data regarding cognitive illusions. This sample also responded to an open interview on life trajectory and a semi-structured interview on habitus and risk perception. Content analysis of the thematic type was used to elucidate data from the diaries and descriptive analysis was used for interviews. PRE and LCQ were analyzed according to methods already cited in the literature and in the frequency of the responses. The experience and heritage of social class, regional culture, as well as the lack of contact with scientific contents that aim at food safety are components of the kitchen worker's habitus and stand out in everyday practices. Habitus unconsciously dictates how these agents act in the face of the risk of FBD occurrence. Late socializations in environments that adopt good practices, and in which all actors have a similar vision toward food safety, tend to provide agents with a sharper risk perception. We suggest that the permanence in fields where the aspects about the practicality and hurry in the accomplishment of the service, infrastructure, number of employees, the example of employers and employees and the noise seems to be unbalanced, incorporate in the habitus dispositions misaligned to the sanitary norms, which may increase the risk of FBD. Shallow knowledge can be the gateway to cognitive illusions. Social factors have also proved to be significant, since the employer-employee relationship, peer cooperation, management capable of developing a hygienic-sanitary environment, capital from the three sources, and changes in each microcosm emerged in the moments of decision regarding the risks of FBD.