| Campo DC | Valor | Lengua/Idioma |
|---|
| dc.contributor.author | Ferreira, Jeane dos Santos | - |
| dc.contributor.author | Araújo, Maria da Purificação Nazaré | - |
| dc.contributor.author | Barroso, Rosemary da Rocha Fonseca | - |
| dc.contributor.author | Botelho, Raquel Braz Assunção | - |
| dc.contributor.author | Zandonadi, Renata Puppin | - |
| dc.contributor.author | Raposo, António | - |
| dc.contributor.author | Han, Heesup | - |
| dc.contributor.author | Araya-Castillo, Luis | - |
| dc.contributor.author | Ariza-Montes, Antonio | - |
| dc.contributor.author | Akutsu, Rita de Cássia Coelho de Almeida | - |
| dc.date.accessioned | 2022-05-06T15:22:40Z | - |
| dc.date.available | 2022-05-06T15:22:40Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.citation | FERREIRA, Jeane dos Santos et al. Occupational risk assessment in school food services: instruments’ construction and internal validation. Sustainability, v. 14, n. 3, 1728, 2022. DOI: https://doi.org/10.3390/su14031728. Disponível em: https://www.mdpi.com/2071-1050/14/3/1728. Acesso em: 6 maio 2022. | pt_BR |
| dc.identifier.uri | https://repositorio.unb.br/handle/10482/43664 | - |
| dc.language.iso | Inglês | pt_BR |
| dc.publisher | MDPI | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Occupational risk assessment in school food services : instruments’ construction and internal validation | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Alimentação escolar | pt_BR |
| dc.subject.keyword | Riscos ocupacionais | pt_BR |
| dc.subject.keyword | Alimentos - manuseio | pt_BR |
| dc.subject.keyword | Conhecimento | pt_BR |
| dc.rights.license | (CC BY) | pt_BR |
| dc.identifier.doi | https://doi.org/10.3390/su14031728 | pt_BR |
| dc.description.abstract1 | Occupational risk assessment in school food services (SFS) should include factors related to occupational hygiene, physical–functional planning, worker health, and good meal production practices. This study aimed to develop an instrument to assess occupational risk in school food services and perform content validation and semantic evaluation. The research included three steps: (i) instrument’s development; (ii) content validation (Delphi); and (iii) semantic evaluation (focus group). After an extensive literature review, four instruments were developed. The Delphi was validated by the Content Validity Coefficient (CVC), with an agreement greater than 90%. The semantic analysis was performed through four meetings using a focus group. After the content and semantic evaluation, there were four final instruments: Identification of Socioeconomic and Demographic Conditions of Food Handlers and Geographical Mapping of SFS (30 items); Knowledge and Attitudes in Food Hygiene Assessment (33 items); Perception of Occupational Risks (16 items); and Mapping of Occupational Risks in SFS (97 items). Instrument’s content validation and semantic evaluation contributed to constructing and validating forms for analyzing occupational risks and adjusting respondents’ language and sociocultural components. | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-8279-4769 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-3427-3288 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-0369-287X | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-0370-3089 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-5286-2249 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0001-6356-3001 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0001-7574-3907 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-5921-0753 | pt_BR |
| Aparece en las colecciones: | Artigos publicados em periódicos e afins
|
