The Family Health Program is characterized as an important space to develop activities related to Nutrition, once the health community agent is a qualified, potential multiplier when performing these actions. The aim of this study was to conduct a qualifying pilot experiment on food and nutrition for health community agents from a family health unit in Botucatu. Fourteen community agents participated and the course presented the following steps: observation of reality, a survey of perceived necessities, devising the main intervention themes, and course development. The main focus was on existing diseases in the attended community like diabetes, hypertension, obesity, dyslepidemia and other themes related to preventing these diseases, for example, food fiber, water physical exercises, and the appropriate use of diet and light products. Besides these themes, there was also a presentation about the food pyramid and how to transmit recommendations for the visited families. The experience was positive with great interest and knowledge enhancement on the part of health community agents. In case there is a positive impact on the nutritional condition of the community attended by these agents, the Project may be extended to other Family Health units in Botucatu. Furthermore, the study also shows that to prepare such courses, it is crucial a nutritionist participation, because of the contribution this Professional may provide to the work group in which he is inserted.
The aim of the study was to evaluate the dietary behavioral changes and compliance of a lifestyle changing protocol (LISC) after its discontinuation. From 153 individuals that participated in a LISC protocol for 6 months, 71 were selected and divided in three groups according to perception of compliance: control (n=31), dietary compliance (n=28) and, non‐compliance (n=12). The LISC consisted of supervised exercises and dietary counseling with assessments of anthropometrics, physical activity, and dietary intake at baseline, end of intervention and after discontinuation (average of 3.4 years, excepted the control). Moments and groups were compared statistically (p<0.05). The LISC promoted weight loss, reduced caloric intake and increased legume intake. After the discontinuation participants kept the positive perception of healthy eating but referred decreased fruit intake and HEI along with slightly increase in waist circumference, unchanged energy intake and decreased physical activity. The non‐compliance group maintained physical activity and dietary intake. In the controls, body composition, physical activity, fruit intake and HEI remained unchanged, while dietary variety improved. Thus this LISC protocol promoted partial compliance on eating behavior after discontinuation of intervention.
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