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COLLECTIVEmeal

Nutritionists in collective restaurants perform various functions, including:

  • Planning balanced and nutritious menus according to the needs of the served public.

  • Evaluation and selection of food suppliers.

  • Quality control of food, ensuring food safety.

  • Supervision of food preparation, guiding the kitchen staff on good handling practices.

  • Nutritional guidance and education for employees, promoting healthy habits.

  • Accompaniment and guidance on specific diets, such as food restrictions or diets for special groups.

The presence of a nutritionist in a collective restaurant brings important benefits, such as:

  • Ensuring balanced meals that meet the nutritional needs of users.

  • Health promotion and disease prevention through healthy eating.

  • Greater food safety, with quality control and proper handling of food.

  • Guidance and accompaniment for special diets, meeting the needs of specific groups, such as vegetarians, vegans, diabetics, among others.

  • Nutritional education, encouraging healthy choices and awareness of the importance of proper nutrition.

In Brazil, the presence of nutritionists in collective or industrial restaurants is mandatory and regulated by Resolution CFN nº 380/2005 of the Federal Council of Nutritionists. This resolution establishes the obligation of having a technical responsible nutritionist in establishments that provide collective meals, ensuring food safety and nutritional quality of the meals offered.

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