Satisfação dos nutricionistas que atuam na alimentação coletiva

COSTA, Rayane Luizi da; STANGARLIN-FIORI, Lize; BERTIN, Renata Labronici; MEDEIROS, Caroline Opolski

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Sumário

ORIGINAL • Rev Nutr 32 • 2019 • https://doi.org/10.1590/1678-9865201932e180168 copiar

Satisfação dos nutricionistas que atuam na alimentação coletiva

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO

Objetivo

Avaliar a satisfação no trabalho dos nutricionistas que atuam na área de alimentação coletiva no estado do Paraná.

Métodos

Pesquisa realizada com 249 nutricionistas, por meio de um questionário semiestruturado online, que avaliou o perfil, o exercício profissional e a satisfação do nutricionista. O teste Mann-Whitney, Kruskal-Wallis e a regressão logística ordinal com nível de significância de 5% foram utilizados para avaliar a diferença e relação entre a satisfação e as variáveis.

Resultados

A idade média dos respondentes foi de 31,9±6,4 anos, sendo a maioria do sexo feminino (95,58%) e graduado entre 2000 e 2016 (90,36%). Constatou-se que 55,41% dos nutricionistas estavam satisfeitos no trabalho, 33,68% indiferentes, 6,86% altamente satisfeitos e 4,04% insatisfeitos. As variáveis que mais influenciaram a satisfação foram a idade, os anos de formação, o salário e os dias da semana de trabalho, sendo que a renda explicou positivamente a satisfação. Houve diferença estatística com relação à satisfação dos participantes com a avaliação do conhecimento sobre alimentação coletiva (p=0,0350), a realização de pós-graduação (p=0,0082) e o interesse em atuar em outra área da nutrição que não a alimentação coletiva (p<0,0001).

Conclusão

Apesar de a maioria dos profissionais estarem satisfeitos, muitos foram indiferentes à satisfação no trabalho, podendo refletir ausência de perspectiva sobre seu trabalho atual ou indicar a falta de familiaridade com a alimentação coletiva. Os dados indicam a necessidade de mais ações de valorização junto a esses profissionais.

Palavras-chave
Serviços de alimentação; Satisfação no trabalho; Nutricionistas

Variables	Participants		Job Satisfaction
	n	%	Mean score^ Minimum value is 0 and maximum value is 100. Score from 0 to 39.9 was classified as dissatisfied; 40.0 to 59.9 was classified as indifferent; 60.0 to 79.9 was classified as satisfied; and 80.0 to 100 was classified as highly satisfied.			p-value
	n	%	M		SD	p-value
Gender ¹ 1 Mann-Whitney Test;						0.1651^* * p>0.05).
Female	238	95.58	63.55	±	12.75^a
Male	11	.4.42	59.57	±	14.21^a
Age ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.0389^* * p>0.05).
Up to 29 years	100	40.16	64.86	±	11.98^a
30 to 39 years	115	46.18	60.95	±	12, 93^b
40 to 49 years	29	11.65	66.87	±	13.81^a
More than 50 years	5	2.01	69.15	±	13.18^a
Year of graduation ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.0379^* * p>0.05).
Up to 1989	5	2.01	69.36	±	22.66^a
1990 to 1999	19	7.63	70.16	±	11.05^a
2000 to 2009	133	53.41	62.82	±	12.64^b
2010 to 2016	92	36.95	62.46	±	12.49^b
Type of University/College where the undergraduation in Nutrition was completed ¹ 1 Mann-Whitney Test;						0.4942^* * p>0.05).
Public	73	29.32	62.92	±	12.79^a
Private	176	70.68	64.48	±	12.87^a
Knowledge on food service acquired during undergraduation ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.0350^* * p>0.05).
Bad	14	5.62	59.58	±	15.76^b
Regular	66	26.51	60.27	±	10.37^b
Good	109	43.78	64.01	±	13.67^a
Very good	47	18.88	66.09	±	12.22^a
Excellent	13	5.22	68.08	±	12.60^a
Need for specific training in order to work in food service ¹ 1 Mann-Whitney Test;						0.3261
Yes	164	65.86	62.90	±	12.91
No	85	34.14	64.29	±	12.64
Completion of postgraduate course ¹ 1 Mann-Whitney Test;						0.0082^* * p>0.05).
Yes	189	75.90	64.70	±	12.40^a
No	60	24.10	59.22	±	13.36^b
Interest in working in an area of nutrition other than food service ¹ 1 Mann-Whitney Test;						<0.0001^* * p>0.05).
Yes	147	59.04	60.42	±	13.06^b
No	102	40.96	67.64	±	11.20^a
Weekly working hours in food service ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.3817^* * p>0.05).
<10 hours	10	4.02	58.19	±	16.43^a
10 to 15 hours	6	2.41	67.20	±	11.66^a
16 to 20 hours	46	18.47	64.01	±	12.77^a
21 to 30 hours	22	8.84	68.23	±	9.78^a
31 to 40 hours	97	38.96	63.13	±	12.14^a
>40 hours	68	27.31	62.16	±	13.98^a
Workdays in the week in food service ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.4603^* * p>0.05).
1	2	00.80	58.51	±	9.02^a
2	12	4.82	66.22	±	5.67^a
3	23	9.24	65.22	±	13.42^a
4	14	5.62	66.64	±	8.26
5	183	73.49	62.82	±	13.55^a
6	13	5.22	64.65	±	9.57^a
7	2	0.80	50.00	±	10.54^a
Work shift in food service ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.3064^* * p>0.05).
Morning	16	6.43	61.44	±	11.91^a
Afternoon	3	1.20	70.92	±	5.25^a
Evening	2	0.80	53.72	±	11.28^a
Morning and afternoon	224	89.96	63.32	±	12.92^a
Afternoon and evening	1	0.40	71.28	±	00.00^a
Morning, afternoon, and evening	3	1.20	74.47	±	12.94^a
Number of jobs in food service ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.8843^* * p>0.05).
1	192	77.11	63.66	±	13.07^a
2	34	13.65	62.02	±	12.30^a
3	9	3.61	63.12	±	13.31^a
4	14	5.62	62.92	±	11.07^a
First job as nutritionist (time in months after completing undergraduation) ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.5740^* * p>0.05).
Up to 6 months	177	71.08	64.09	±	13.10^a
7 to 11 months	14	5.62	62.39	±	12.42^a
12 to 23 months	32	12.85	61.07	±	10.34^a
24 to 35 months	14	5.62	63.07	±	14.85^a
More than 36 months	12	4.82	60.55	±	13.26^a
Income in food service ² 2 Kruskal-Wallis Test (Dunn test: same letters do not differ statistically,						0.0193^* * p>0.05).
Up to 1 minimum wage	6	2.42	59.04	±	8.20^a
More than 1 to 2 minimum wages	49	19.76	59.75	±	12.25^a
More than 2 to 3 minimum wages	84	33.87	61.56	±	13.33^a
More than 3 to 5 minimum wages	84	33.87	66.65	±	11.23^b
More than 5 to 10 minimum wages	21	8.47	66.72	±	13.38^b
More than 10 to 20 minimum wages	4	1.61	67.82	±	26.24^b

Characteristics of the shift to a different area	People who wanted to change area (n=147)			People who did not want to change area (n=102)
Characteristics of the shift to a different area	n	%		n	%
Reasons for being interested in changing to a different area ^a a Participants were able to choose more than one answer;
Affinity with another area	63	42.86		27	26.47
Future goals/new experiences	21	14.29
Low current wage	16	10.88
Work simultaneously in another area	14	09.52
Not satisfied in the current area	13	08.84
Low level of perceived importance	11	07.48
Experience in the area/Technical improvement				2	1.96
Blic service stability			1	0.98
No answer	22	14.97		73	71.57
Areas of interest ^b b Only those interested in changing to a different area answered this question; (n=147)
Clinical	69	46.90
Teaching	55	37.40
Public Health	47	32.00
Food Industry	21	14.30
Sports Nutrition	34	23.10
Marketing in food and nutrition	24	16.30
Other^c c Other areas the participants would like to work in: entrepreneurship (n=2); supply chain (n=1); sanitary control (n=3); nutrition focused on gastronomy (n=2); aesthetic nutrition (n=1); nutritional education (n=1).	5	03.40

Scale of satisfaction	Highly satisfied		Satisfied			Indifferent		Dissatisfied
Scale of satisfaction	n	(%)	n	(%)		n	(%)	n	(%)
Professional motivation	17	7.00	133	54.73		83	34.16	10	4.12
Perceived professional importance	17	6.83	138	55.42		84	33.73	10	4.02
Income	17	6.85	137	55.24		84	33.87	10	4.03
Job stability	17	6.88	137	55.47		83	33.60	10	4.05
Opportunities for growth in the company	17	6.85	137	55.24		84	33.87	10	4.03
Relationship with superiors	17	6.83	138	55.42		84	33.73	10	4.02
Relationship with subordinates	17	6.83	138	55.42		84	33.73	10	4.02
Communication with superiors	17	6.88	136	55.06		84	34.01	10	4.05
Communication with subordinates	17	6.85	138	55.65		83	33.47	10	4.03
Time limit for decision-making	17	6.85	138	55.65		83	33.47	10	4.03
Menu planning budget	17	6.83	138	55.42		84	33.73	10	4.02
Conduct administrative functions	17	6.85	138	55.65		83	33.47	10	4.03
Division of tasks	17	6.83	138	55.42		84	33.73	10	4.02
Working hours	17	6.83	138	55.42		84	33.73	10	4.02
Workload	17	6.88	136	55.06		84	34.01	10	4.05
Noise in the work environment	17	6.85	138	55.65		83	33.47	10	4.03
Ergonomic conditions	17	6.88	138	55.87		82	33.20	10	4.05
Temperature and humidity in the work environment	17	6.85	138	55.65		83	33.47	10	4.03
Physical structure of the work site	17	6.83	138	55.42		84	33.47	10	4.02
Level of overall satisfaction		6.86	55.41		33.68		4.04
Cronbach’s alpha	0.975

Variables	Satisfaction level
	Regression
	β^a a Regression coefficient; _adjusted^b b Adjusted by: time to obtain the first job as a nutritionist, number of work sites, years of experience in the area, and weekly workload;	p-value	CI (95%)
Age	-0.091	0.020	-0.167	-0.015
Year^c c Years of graduation/training;	-0.109	0.013	-0.195	-0.023
Income	-0.436	0.002	-0.157	-0.715
Days^d d Workdays in the week.	-0.304	0.032	-0.580	-0.027

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[1] Correspondence to: CO MEDEIROS. E-mail: <caroline.opolski@gmail.com>.