INNOVATION IN NUTRITION UNDERGRADUATES TRAINING: THE USE OF FIELD DIARY IN FOOD AND NUTRITION EDUCATION GROUPS

Abstract

Objective: To describe the use of field diary as a training strategy for undergraduate students in the facilitation of groups of food and nutrition education. Methodology: Twelve reports of field diaries produced by undergraduate students (G1 and G2) were used, who facilitated groups of food and nutrition education constructed upon the benchmarks of Operative Group, from the Food and Nutrition Reference Center – CRNutri. After each of the six meetings, the students wrote their diaries, containing a detailed description of the meetings and their perceptions about the group. To evaluate the facilitation process,the contents of the diaries were confronted with skills and competencies required to a nutritionist in food and nutrition education. The group process was characterized by the evaluation of the Operative Group vectors. Results and Discussion: Fourteen skills and competencies were identified. Changes in facilitation held by students were noticeable, such as: the need for preparation prior to the meeting, the search for complementary theoretical references, self-perception of the initial difficulties and reflection on the educational process. The evaluation of the Operative Group vectors (learning, communication, belonging, cooperation, pertinence and tele) was identified in both groups, showing how the group process was built throughout each meeting. Conclusions: The field diary, inserted in the  student training process, represented not only an instrument which explained how training was taking place, but also provided an opportunity to reflect on the work done, given the scenery students had to report their experience, contemplating their difficulties and advances.

DOI: 10.12957/demetra.2017.28591