What is the profession?
The profession of nutritionist was created by Law N. 5276 from April 24, 1967. On September 17, 1991, Law N. 8234 regulated the profession of nutritionist.
To practice this job, the professional must have a degree issued by undergraduate schools of Nutrition, duly registered in the competent organ of the Ministry of Education, and should also be regularly enrolled in the Regional Department of Nutritionists (CRN) of its respective jurisdiction.
The nutritionist is a healthcare professional qualified to work aiming at the food security and dietary care. The professional studies the nutritional needs of individuals or groups for the promotion, maintenance and restoration of health. The nutritionist works in the scope of the Human Nutrition and Food, interpreting and understanding biological, social, cultural and political factors to create solutions that ensure a better quality of life for people in all life cycles.
Work fields of nutritionists and their assignments according to CFN Resolution N. 380/2005:
Nourishment and Nutrition: the nutritionist should plan, organize, direct, supervise and evaluate the food services and nutrition, besides providing assistance and nutrition education to community, healthy or sick individuals in public and private institutions.
School Nutrition: The nutritionist plans, organizes, directs, supervises and evaluates the food service and nutrition, besides providing assistance and nutrition education to community, healthy or sick individuals in public and private institutions.
Worker Nutrition: The nutritionist plans, organizes, directs, supervises, and evaluates the food services and nutrition of the Worker’s Food Program – PAT. The nutritionist also conducts and promotes nutrition education to workers in public and private institutions, through actions, programs and events aiming at the prevention of diseases and the promotion and maintenance of health:
a) Food Collective Services – Meal- Covenant;
b) Companies supplying consumer baskets and similar.
Clinical Nutrition The nutritionist provides dietary assistance and promotes nutrition education to healthy or sick individuals, in hospitals, outpatient clinics and home aiming at the promotion, maintenance and recovery of health.
• Hospitals, clinics, dialysis clinics, long-stay institutions for the elderly and spa;
• Human milk Banking;
• Lactary / nutritional therapy centers;
The Nutritionist should provide assistance and nutrition education to healthy or sick individuals or collectivities, in public or private institutions and in nutrition and dietetics office, through actions, programs, research and events directly or indirectly related to food and nutrition, aiming to the disease prevention, promotion, maintenance and health recovery.
• Policies and institutional programs;
• Primary health care;
• Health surveillance.
The professional should direct, coordinate and supervise undergraduate courses in nutrition; teach professional disciplines in nutrition courses and disciplines of food and nutrition in the undergraduate courses in health care areas and similar.
• Education, Research and Extension (Undergraduate and Graduate);
• Courses Coordination.
The nutritionist should develop technical scientific reports, manage projects for food commodities development, provide assistance and specialized training in food and nutrition, control the quality of food commodities, work on marketing and develop studies and experimental work on food and nutrition, conduct analyzes on the processing of industrialized food.
The Nutritionist should provide assistance and nutrition education to healthy or sick individuals or collectivities, in public and private institutions, provide assistance and specialized training in food and nutrition, prescribe nutritional supplements necessary to increment the diet, request laboratory tests necessary to monitor the nutrition.
• Sports clubs;
• Fitness Centers.
Marketing on food and nutrition
It is responsibility of the Nutritionist the nutrition education of healthy or sick communities, in public or private institutions of nutrition and dietetics, disseminating information and technical-scientific materials about products or recognized techniques.
The Nutrition and Metabolism Course at the School of Medicine of Ribeirão Preto
The Nutrition and Metabolism course at the School of Medicine of Ribeirão Preto, University of São Paulo is a 5-year-course and entitles the student to work in the areas of Clinical Nutrition, Public Health, with emphasis on the Unified Health System (SUS) and in the Administration of Food and Nutrition Facilities, working in the production of food for communities. In hospitals, where it is conducted individual assistance to health, students will be able to use diet as a treatment agent.
The Clinical Nutrition includes diet therapy care inpatient and outpatient. The student will be able to coordinate the work in groups, mainly with regard to planning diets for patients and community, aiming the preventive aspects.
In the Administration of Food and Nutrition Services, the student will be trained for the management and control of hygienic and sanitary of meals produced for communities, managing the production, distribution and control of meals in institutions, assuming also a physical-functional planning.
The course emphasizes the early participation of students in research projects in the area of Food and Nutrition Science.
The professional will be encouraged to work constructively and creatively with other members of the Health Team, using accurate interpersonal and accessible communication to handle food diversity in the different age groups, diseases and industries.
The course is organized into four years with theoretical subjects and practical applications and one year of internship developed mainly at the General Hospital – RP, School Health Center, Centers for Family Health and the Municipal School Feeding Program.