EATING PRACTICES OF PEOPLE IN PSYCHOLOGICAL DISTRESS: ANALYSIS BASED ON BOURDIEUAdequate food and nutrition plays an important role in the health of people in psychological distress, as they are instruments to promote quality of life. Therefore, the objective of this study was to understand the constitution of eating practices of users of a Psychosocial Care Center II from the theoretical and methodological framework of Pierre Bourdieu. The selection of participants was carried out through the snowball technique, through key informants who helped in locating people with the necessary profile for the research. Data collection took place between 2018 and 2019 through a semi-structured interview. The analysis was based on the reconstruction of the agents' social trajectory and the factors that influence the practices, namely: habitus, capital and field. Taste and life needs are some of the issues that make up the habitus of users, who have a volume of capital that differs from professionals. Such facts make the dietary practices of users differ from the guidelines of professionals.
Keywords:
Pierre Bourdieu; food; mental health