In collective alimentation or in the clinical area, health is the focus
Labs, internships and junior enterprise allows students to practice what isis learned in the classroom
Nutritionists are professionals in the health area that work with food safety and dietetic attention. They study the nutritional necessities of individuals or groups in order to promote, maintain and recover health. These professionals work in the areas of Human Nutrition and Alimentation, interpreting and comprehending biological, social, cultural and political factors, while creating solutions to assure a better quality of life.
Since the regulation of the profession in 1967, the nutritionists’ field of work has broadened towards the areas of health, food and alimentation. They are present in different sectors like in the planning, management and administration of services responsible for feeding employees in companies of different sizes (Services or Units of Alimentation and Nutrition – UAN), in commercial restaurants and in similar establishments, like hotels, maritime hotels, buffet services and frozen food, health care centers; food service in schools, hospitals and clinics or even in spas and long-stay institutions for the elderly (ILPI).
The care for alimentation and nutrition is also carried out in fields of work like ambulatories and clinics, human milk banks, dairy houses, centers of nutritional therapy, spas and domicile service, in public and private organs responsible for institutional policies and programs of basic care and sanitary vigilance.
Veterinarians work in teaching and research related to alimentation and nutrition; in development and production; in the evaluation and orientation related to alimentation and nutrition in gyms, sport clubs and similar establishments; in scientific marketing and publicity related to alimentation and nutrition; in the prescription of nutritional supplements to complement the diet; in the sanitary inspection and analysis of industrialized or natural food to assure food safety.
The major in Nutrition at UNESP is offered in the Institute of Biosciences, the campus in Botucatu. The practical classes are taught in labs, like the Anatomy, Biochemistry, Microbiology, Bromatology, Food Technology, Nutrition and Dietetics and the Center of Study and Practice in Nutrition. UNESP’s Nutrition Journey is a scientific event organized by the students with the purpose of improving the student’s formation.
The major has a Junior Enterprise of Nutrition Students, which develops consulting in the areas of Clinical Nutrition, Sport Nutrition, Food Technology, Food Inspection and Microbiology, Collective Alimentation, Public Health, Dietetics and Events. The major in one of the best, confirmed in evaluations like ENADE (National Exam of Student Performance), promoted by the Ministry of Education, and the Guia do Estudante (Student's Guide), from Editora Abril.
The formation activities maintain balance between education, research and universitarian extension. The opportunities of internship and development of scientific initiation activities are very diverse, from basic research to applied nutrition and food science. The students develop projects supervised by professors of different areas of UNESP in Botucatu. In their final year, they do a mandatory internship in the three basic areas: Clinical Nutrition, Nutrition in Public Health and Food Service Administration.
One of the challenges of the Nutrition major is the continuous improvement, especially in the knowledge of biological sciences and chemistry applied to nutrition. This is the result of the annual studies about the impact of eating habits on health conducted to enhance knowledge.