Avaliação nutricional dos profissionais do serviço de nutrição e dietética de um hospital terciário de Porto Alegre

Simon, Míriam Isabel Souza dos Santos; Garcia, Cynthia; Lino, Nídia Daiane; Forte, Gabriele Carra; Fontoura, Ivete de Deos; Oliveira, Ana Beatriz Almeida de

doi:10.1590/1414-462x201400010011

Cited by 15 publications

(16 citation statements)

References 19 publications

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“…This study is the first to nationally evaluate the profile of food handlers that work in CRs in Brazil. Most of the workers were female (63.1%), similarly to data in most studies already performed in some Brazilian states with food handlers [27,45,[47][48][49]. In addition, most of the CR food handlers present a low level of education (53.3% with complete or incomplete elementary school), following other studies that commonly report low educational levels of food handlers [50][51][52][53][54][55][56].…”

Section: Discussionsupporting

confidence: 77%

“…From all of the 1062 Brazilian CR food handlers, 559 (52.6%) agreed to participate. Therefore, the sample presented the power of 96.8% and 99.9% to identify the prevalence of overweightness and hypertension, the most prevalent pathologies among food handlers in this category, considering, respectively, the overweightness prevalence of 60.8% [45] and 29% of hypertension [46] for the definition. Table 1 shows the NCD status, the socio-demography, and the anthropometric profile of low-income food handlers that work in the Brazilian CRs.…”

Section: Resultsmentioning

confidence: 99%

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Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases

et al. 2020

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This cross-sectional study aimed primarily to determine the association between the nutritional status and the presence of non-communicable chronic diseases (NCDs) among community restaurants’ food handlers, since their access to food can influence their body mass index (BMI). The study discusses the socio-demographic status of participants, dietary intake, the prevalence of overweightness/obesity, and self-reported diagnosed NCDs. In 36 Community Restaurants (CRs) from all of the Brazilian regions, we collected data from 559 food handlers. We used a questionnaire to collect socio-demographic data and the reported diagnosed chronic diseases. For the anthropometric evaluation with Body Mass Index calculation, we measured the weight and the height of the individuals. They were all weighed before having lunch at the CR, without shoes and coats. Associations between variables were analyzed by the chi-square test and Poisson regression at a significance level of 5%, considering health as the outcome variable. Most of the food handlers were female (63.1%), married or with a partner (51.7%), and overweight (59.9%). Among the food handlers that presented diagnosed NCDs (n = 96, 17.2% of food handlers), 45.8% (n = 44) presented hypertension and 12.5% (n = 12) type 2 diabetes mellitus. There was a significant association between BMI and NCD status in the studied population. The total daily sodium intake of food handlers was higher than the recommendations of the World Health Organization (WHO), especially from the CR lunch, which may raise the risk of chronic diseases such as hypertension (the most prevalent non-communicable disease found in our study). Despite that, in general, the CRs provide access to cheap and adequate meals to their workers, considering energy intake and the proportion of macronutrients. In this population, overweightness and obesity were prevalent; there was an association of obesity with chronic disease in the study population. Therefore, it is necessary for better menu planning for CRs to guarantee sodium reduction throughout time.

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Section: Discussionsupporting

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases

et al. 2020

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“…The reported author states that in a study which 45 women with mild obesity presented difficulties at work, dissatisfaction with appearance, problems in social relationships and difficulty in carrying out activities. [16] There is a difficulty to perform a health self-assessment with the advance of age and this is consistently observed, being interpreted as a result of increased comorbidities and functional disabilities. The reduction on the prevalence of self-assessment of health as excellent or very good with relation to age did not occur in the 80 years or older segment.…”

Section: Resultsmentioning

confidence: 99%

Aging Process And Quality Of Life: Evaluation Of Weight Loss In The Elderly

Feitosa

Soares²,

Quental³

et al. 2015

Int Arch Med

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Introduction: Physiological Physiological changes can cause reduced medium or long term functional ability, taking the elderly to be susceptible to weakness or dependence on care. A better quality of life among older people aims to promote aging with independence and autonomy, making them healthier and more active and, in addition, adequate nutrition is very important to meet the nutritional needs in this age group. The objective was to Evaluate weight loss in the elderly Methods: Quantitative and descriptive study performed in a Family Health Unit of the city of Cajazeiras, PB, Brazil. The sample consisted of 100 elderly. Data collection took place in April, May and June 2015, using a semi-structured questionnaire validated by Linda Fried and adapted to the reality studied. Data were tabulated in Microsoft Office Excel software and analyzed using SPSS (version 21). We used descriptive analysis of frequency and percentage and to verify the association between biodemographic variables with weight variation we used the chi-square test (χ2). An error equal or less than 55 was accepted, in other words, p < 0.05. The results are shown in tables.Results: It was found that the majority of the sample was between 60 and 80 years old (85%) and female (60%). Regarding the health variables, 46% have a weight between 60 and 80 Kg, 47% has a height between 1.40 and 1.55 or 1.56 and 1.70. In relation to the Body Mass Index (BMI), 90% has the BMI less than 25. It was also found that, with relation to weight loss 83% showed no weight loss.

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“…Nesse contexto, uma alimentação desequilibrada pode comprometer a produtividade de trabalhadores, prejudicar o sistema de defesa contra patologias (o que assume particular importância pelo fato de atuarem em ambiente hospitalar), bem como aumentar os riscos de acidentes de trabalho [11,12]. Além disso, este desequilíbrio pode representar um risco para o desenvolvimento de doenças crônicas não transmissíveis (DCNT), como a obesidade, hipertensão e diabetes [13].…”

Section: Introductionunclassified

Avaliação qualitativa das preparações de cardápios de unidades de alimentação e nutrição hospitalares em Sergipe

Lima¹,

Wartha²,

Souza³

et al. 2019

Sci. Plena

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O presente trabalho objetivou avaliar a qualidade nutricional dos cardápios ofertados a funcionários e acompanhantes de pacientes em Unidades de Alimentação e Nutrição Hospitalares, localizadas no estado de Sergipe. Foram analisados os cardápios de 7 Unidades de Alimentação e Nutrição Hospitalares localizadas em Sergipe, ofertados a funcionários e acompanhantes de pacientes, nos almoços do mês de novembro de 2017. Para a análise, utilizou-se o método da Avaliação Qualitativa das Preparações do Cardápio – AQPC. De acordo com o método APQC, a maior parte dos cardápios apresentaram ofertas regulares em relação à presença de fruta (42,9%), folhosos (85,7%), monotonia de cores (57,1%), alimentos ricos em enxofre (85,7%) e doces (42,9%). Já os critérios fritura, fritura associada a doces e conservas, apresentaram percentuais de ocorrência variando, predominantemente, entre bom e ótimo. Apesar dos resultados positivos, ofertas inadequadas ou próximas à inadequação foram observadas em algumas unidades, principalmente em relação à monotonia de cores, presença de alimentos ricos em enxofre, baixa oferta de frutas, ocorrência de conservas e doces, devendo estes, serem, objetos de atenção quanto ao planejamento dos cardápios, em função dos possíveis efeitos deletérios ao organismo. Assim, cada Unidade deve buscar ajustar os diferentes aspectos que compõem os cardápios, sendo indispensável a atenção a todas as questões que envolvem uma alimentação saudável.

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Avaliação nutricional dos profissionais do serviço de nutrição e dietética de um hospital terciário de Porto Alegre

Cited by 15 publications

References 19 publications

Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases

Brazilian Community Restaurants’ Low-Income Food Handlers: Association between the Nutritional Status and the Presence of Non-Communicable Chronic Diseases

Aging Process And Quality Of Life: Evaluation Of Weight Loss In The Elderly

Avaliação qualitativa das preparações de cardápios de unidades de alimentação e nutrição hospitalares em Sergipe

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