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To present the perceptions of professors nutritionists about the feeding of university employees, assisted by the Nutrition Course during the new coronavirus pandemic (SARS-CoV-2). Methodology: This is a narrative experience report. The consultation was individual, ensuring voluntary and consented participation, and confidentiality of the collected data as well as the employee's identity, information about food, especially changes that occurred during the pandemic were reported during the consultation and organized as advantages and disadvantages of the pandemic for food. Results: 27 consultations were carried out and, subsequently, returns. Its advantages include: the search for healthier foods; rapprochement of culinary practices, such as preparing meals; searching for recipes and resuming old eating habits; improvement of the quality of the diet, by the interruption of accessibility to restaurants and snack bars, leading to a lower consumption of foods that are indicators of unhealthy eating. As a disadvantage: the home office work and the new routine imposed limitations on access to fresh food; food was perceived as an “escape valve”, “small pleasure” or even “to relax”; omission of meals, or meals out of hours; break routines and other situations of changes to unhealthy habits. Conclusion: The recommendation of social distancing brought with it changes in work relationships and ways of life and food. Understanding the choices, consumption habits, the way to organize and carry out meals and eating behaviors, becomes essential, especially at this time.

revista de alimentação e cultura das américas

A percepção do nutricionista sobre os hábitos alimentares de pacientes em trabalho “home office” durante a pandemia da Covid-19: um relato de experiência