The Nutrition Internship is a fundamental stage in the training of nutritionists, where students apply their theoretical knowledge to practical situations under the supervision of a professional in the field. The intern assists in various activities, such as nutritional counseling for patients, meal plan planning, development of personalized dietary plans, and patient guidance. Responsibilities of the Nutrition Intern: * **Nutritional Counseling:** The intern may assist in evaluating patients’ nutritional status (measurements, data collection, etc.) and provide guidance on healthy eating. * **Meal Plan Planning:** Participate in developing meal plans for diverse populations, taking into account individual needs and health conditions. * **Dietary Plan Development:** The intern may collaborate in creating personalized dietary plans for patients with various conditions, such as obesity, diabetes, etc. * **Patient Guidance:** Provide information and guidance regarding healthy eating and recommendations outlined in the dietary plan, helping patients understand and adhere to their plans. * **Nutrition Service Management:** In some cases, the intern may assist with administrative and managerial tasks in nutrition services, such as hospitals, clinics, and restaurants. * **Nutrition Program Monitoring:** Participate in implementing and monitoring nutrition programs across different settings, including schools, companies, and NGOs. * **Research and Development:** In certain cases, the intern may contribute to research projects in the field of nutrition, supporting the development of new knowledge and technologies. Fields of Practice: * **Hospitals and Clinics:** Nutritional counseling for inpatients, dietary guidance during treatment, and meal plan development. * **Private Practices:** Individualized patient care, development of dietary plans, and guidance on eating habits. * **Schools:** Supporting school nutrition programs, advising parents and staff on healthy eating, and developing menus for school meals. * **Companies:** Implementing employee wellness and health promotion programs, providing dietary guidance to employees, and developing cafeteria menus. * **Restaurants and Food Service Companies:** Developing healthy menus, advising customers on balanced diets, and managing nutrition services. * **NGOs:** Supporting nutrition programs in underserved communities, promoting healthy eating, and implementing food education initiatives. * **Food and Nutrition Units (FNUs):** Managing nutrition services in hospitals, clinics, and restaurants; ensuring food quality control; and developing meal plans. * **Social Sector:** Participating in public health programs and promoting healthy eating in communities. Internship Benefits: * **Application of Theoretical Knowledge:** The internship enables students to apply theoretical knowledge in real-world scenarios, reinforcing learning and deepening understanding of the field. * **Acquisition of Professional Experience:** The internship provides students with their first professional experience, allowing them to become familiar with the job market and professional routines. * **Skill Development:** The internship helps students develop essential professional skills, including communication, teamwork, organization, and analytical ability. * **Identification of Professional Focus Areas:** The internship allows students to identify their areas of interest and passion, facilitating career specialization. * **Enhanced Credibility:** The internship can enhance a student’s credibility in the job market, making them more attractive to employers and institutions. Job Type: Internship Contract Duration: 24 months Compensation: R$500.00 – R$700.00 per month Benefits: * Life insurance * Transportation allowance