Competências Profissionais do Nutricionista na Gestão da Alimentação Coletiva: Uma Revisão Narrativa

Abstract

This study investigated the professional competencies necessary for nutritionists working in the management of collective food services, a vital area for promoting health and food safety in communities. The research utilized a narrative literature review, covering articles published between 1993 and 2025. The methodology included the analysis of 689 articles, of which eight met the inclusion criteria and were thoroughly examined. The results highlighted competencies such as human and financial resource management, leadership, effective communication, the application of evidence-based practices, and continuous education, reflecting the evolution of market demands and the need to adapt to new realities, such as sustainable practices. The predominance of studies from the United States revealed a contrast in scientific research incentives compared to Brazil, where significant challenges hinder publication in the field of collective food service management. The discussion emphasized the importance of reviewing academic curricula to integrate emerging competencies, better preparing professionals for contemporary challenges. Continuous education was deemed crucial for ensuring nutritionists' adaptation to market demands. The conclusion suggests that future research should explore more deeply the managerial competencies of nutritionists, contributing to more effective practices and strengthening the strategic role of these professionals in public health.