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Food and Nutrition Management for Communities Group of Research
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Research group
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Food and Nutrition Management for Communities Group of Research
Academic Unit: School of Nutrition and Dietetics
OECD
Area
Medical and health sciences
Subarea
Health sciences
Strategic Focus
We aim to develop research that allows the updating, generation and dissemination of relevant scientific knowledge for the professional performance of the dietitian nutritionist. This is in order to benefit the diverse populations served in food and nutrition programs for communities, and thus to highlight the contribution of food and nutrition services to the promotion of health and good eating habits, to the prevention of diseases, and to the treatment of these in both clinical and institutional services.
Research Lines and/or Areas
- Food, nutrition, and health at work.
- Management, accompaniment, monitoring and control in food and nutrition to communities.
- Human resources in nutrition: education and career path.
Sustainable Development Goals (SDGs)
Group Coordinator
Diana María Orozco Soto. MSc, ND
Master’s in Food Sciences and Human Nutrition.
Universidad de Antioquia, Colombia.
Scientific Cooperation
Collaborative Relationships
- Center for Studies in Higher Education in Agriculture (CEESA) Universidad Agraria de La Habana (Cuba).
- Research and Management Group National University of San Marcos (Peru).
- Department of Management of Collective Food Services, School of Nutrition and Dietetics Universidad de la República (Uruguay).
- Advisory Company Silvotecnia SAS (Colombia).
- Reforestation company El Guásimo SAS (Colombia).
- Corporación interuniversitaria de Servicios (Colombia).
- Empresas Públicas de Medellín (EPM, Colombia).
Highlighted Projects
- Experiences of food and nutritional care in emergency situations. The Case of Hidroituango, Colombia.
- Characteristics of the labor feeding of workers from medium sized companies in the textile sector of Medellin and the North of Aburra Valley.
- Feeding conditions of workers in medium and large food and beverage production companies.
- Food Conditions of the Workers of a Commercial Food Service in Medellin.
Key Research Findings
Our research encompasses three lines of action, which in 10 years have allowed us to carry out more than 20 research projects, 46 scientific initiation works, internships in undergraduate research, and master's theses in food sciences and human nutrition. This research has allowed us to contribute with presentations in multiple national and international conferences in addition to the publication of scientific articles and book chapters in nationally and internationally indexed journals. For example:
- Estado actual de las prácticas con egresados de las unidades académicas de la Universidad de Antioquia, (Current status of internships with graduates of academic units of the Universidad de Antioquia) Colombia, ISSN: 0185-2760, 2013;
- Alternativas para garantizar la inocuidad y evitar pérdidas y desperdicios de alimentos Colombia, 2020 (En: Aprendizajes en tiempos de COVID-19), ISBN: 978-958-48-9666-7;
- Condiciones de alimentación de trabajadores de un servicio de alimentación comercial. Medellín-Colombia, 2020, ISSN: 1989-7790.
Services and/or Products Portfolio
Expert advice in:
- Operation, contracting and auditing of food services.
- Administration and management of food services.
- Elaboration of Drafts and Menu Cycles for food services to groups.
- Standardization of preparations programs.
- Food at work, safety and health at work.
Consultation materials:
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