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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RESUMO A Nutrição iniciou sua constituição como profissão independente na década de 1930. Conquistou estatuto de formação superior em 1967. Com a emergência do Espaço da Saúde Coletiva nos anos 1970, verificou-se a construção do espaço da Alimentação e Nutrição em Saúde Coletiva. Os nutricionistas integram esse campo multiprofissional nos seus diversos âmbitos. Em que medida essa inserção corresponde a uma integração ao Espaço da Saúde Coletiva ou persiste como um subespaço a ele articulado? Visando responder parcialmente esta indagação, foram analisadas características dos nutricionistas nos programas de pós-graduação a partir dos currículos Lattes de todos que compunham o quadro permanente dos cursos em 2010. Os indicadores foram: principal área de atuação, área do doutorado, linhas de pesquisa e publicações, entre outros. Entre os 944 docentes, 42 eram nutricionistas (4,4%). Desses, 47,6% indicaram a Saúde Coletiva e 42,9% a Nutrição como primeira área de atuação. Nutrição e Alimentação foi referida como a primeira linha de pesquisa por 40,5%; e Epidemiologia por 14,3%. O tema da tese foi Epidemiologia para 42,9%, seguido de Avaliação (14,3%) e Ciências Sociais (11,9%). Estes achados são indicativos de que, embora os nutricionistas tenham inserção no Espaço da Saúde Coletiva, suas tomadas de posição evidenciam estratégias de pertencimento ao campo de origem.
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