ABSTRACT
An exploratory descriptive study was conducted with a qualitative approach that used focus groups. The objective of this study was to identify the risk perception of food safety by school food-handlers. The results indicated that the food production process has certain inadequacies, including the weak risk perception by the food-handlers regarding the student’s health. The students, the pedagogical team, and the principal contribute to this behaviour, which can affect the quality of the final product—the served meal. The social devaluation of the food-handlers is also discussed. It is necessary to improve the food-handlers’ training sessions, with the purpose of modifying risk perception and to allow the school community to be involved in healthy and safe feeding practices.
ABSTRACT
O câncer de mama é o segundo tipo de neoplasia mais frequente no mundo e o mais comum entre as mulheres. É consenso na literatura que todas as mulheres com câncer de mama podem apresentar algum risco em relação à saúde, já que os vários tipos de tratamentos, em especial a quimio-terapia, podem resultar em efeitos colaterais que afetam o estado nutricional com consequente perda ou ganho de peso corporal.
Breast cancer is the second most frequent neoplasm in the world and the most common among women. It is a consensus in the literature that all women with breast cancer may present some health--related risk since the various treatments, especially chemo-therapy, which may result in side effects which affect nutritional state with a consequent loss or gain of body weight.