Development of research in the food and nutrition department: a proposal of public understanding science

Abstract

The proposal has as objective the spreading of three innovative projects directed to the alimentary security in restaurants developed in the Food Department and Nutrition (Depan) of the College of Food Engineering (FEA) of the State University of Campinas (Unicamp). The firs project, Security of Foods and Supplying in Services of Feeding of the City of Campinas, has as objective, analyze the some factors capable to influence the service offered for the establishments, as the fulfilment of the sanitary legislation, the study on the human resources, the existing procedure of the diverse involved sectors, and if politics are effective and the potential of contribution of this work for the improvement of the quality. For in such a way, two had been selected itens for analysis that will result in two thesis of doctorate: the supplying of bovine meat in commercial restaurants and vegetables in institutional services of feeding. In them, the referring data to the identification of the suppliers, modalities of act of contract, problems faced in the supplying, requirements required for guarantee of the security of foods and importance of public and/or private incentives for adoption of the quality criteria and security guard will be analyzed. The second project, Program of Nutritional Information in Services of Feeding: Opinion of Consumers and Controlling of the City of Campinas, involves others two thesis of doctorate: first on the opinion of the controlling of establishments and the other of the consumers on nutritional information in restaurants of the region of Campinas. The goal will be to identify to programs of nutritional information in local services of feeding and the factors that influence its application. Still the social and economic conditions will be analyzed and demographic of the frequency of the food consumption it are of the domicile and the degree of interest of the consumer regarding nutritional information in restaurants. The third project is the Table of Food Composition, already developed in the scope of the Depan, with data on the food composition consumed in the diverse regions of Brazil that can be used for based nutritional orientation in principles of local development. Such information are important for the establishment of nutritional goals for the authorities of public health, to the study epidemiologist of the relations between the diet and the risks of illnesses and for the orientation of agriculture and the nourishing industries in the development of new products and still to support politics of protection to the environment and of biodiversity. One is about a sufficiently dynamic work that, by account of the genetic improvement, the changes of habits in the population and of the constant launchings of new products, must in such a way be extended in food number how much in number of nutrients. One expects with the spreading of these research in the ComCiência magazine to awake the interest of the media and to guide owners of restaurants and consumers on the subject, besides influencing the change of behavior of consumers and proprietors of restaurants, beyond adoption public politics aiming at the support technician and financier small companies to invest in alimentary security. (AU)