Impacto da promoção sobre consumo de frutas e hortaliças em ambiente de trabalho

Abstract

OBJECTIVE:To evaluate the impact of activities promoting the consumption of fruit and vegetables (FV) in the workplace. METHODS:Intervention study with historical control group conducted in a public company in Rio de Janeiro, Southeastern Brazil, between 2007 and 2009. It consisted of three stages: (a) baseline, which included the characterization of both the company studied and the one responsible for providing meals to the employees, assessment of FV intake by the staff and forming a focus group to identify the determinants of FV consumption and to inform the planning of the intervention; (b) intervention, comprised of an environmental component (company's restaurant) and an educational component (directed at individuals); and (c) post-intervention assessment, which included impressions about changes in the company's restaurant in terms of FV supply, exposure of individuals to the intervention and FV consumption by the employees. The analysis of the association between exposure and outcome indicators was conducted using multiple regression models. RESULTS:On average, the coverage of educational activities and materials was 63.5%. Most employees perceived positive changes in at least one of the fi ve environmental aspects examined. There was an increase (38%) in FV consumption by employees, which corresponds to 0.66 servings in the meal evaluated (lunch). Signifi cant association between indicators of exposure, (both environmental and educational components) and outcome indicators was observed.CONCLUSIONS: FV consumption increased among employees exposed to an intervention focused on the promotion of these foods in the workplace. The multi-component design of the intervention seems to have contributed to these fi ndings.

Effect of implementation of a University Restaurant on the diet of students in a Brazilian public university

“…With regard to the methodological differences between this study and other intervention studies conducted in the organizational environment in terms of intervention design, outcomes studied and methods of analysis, in general, the findings reported here corroborate results of other studies aimed at promoting healthy diet in organizational environments such as schools 38,39 , workplaces [40][41][42][43] and universities [5][6][7]10 . In these previous investigations, different strategies were employed such as reducing price 6,10,40,43 , providing vouchers for the purchase of certain foods 39 , improving the quality of fruit and vegetables offered at the cafeteria combined with educational activities 42 , cooking workshops encouraging the consumption of fruit and vegetables with educational activities 41 , increasing the availability of healthy foods in establishments that sold foods 6,10,38,39,42 , using information-based approaches including total calories of each food and/or product, indicating low fat foods, and nutritional composition of foods and preparations [5][6][7]10,39,40 . In all of the cited studies, it was observed an increase in the consumption of foods that were markers of a healthy diet (with emphasis on fruit and vegetables) and/or a reduction in the consumption of foods markers of an unhealthy diet (such as sugar-sweetened beverages, savory biscuits, sweet biscuits and confectionery).…”

“…Studies combining strategies (e.g. price and educational action 6,10,39,43 , quality of foods and educational action) 42 , attained even better outcomes.…”

Análise Da Qualidade De Cardápios Mensais E Da Satisfação Dos Clientes De Uma Unidade De Alimentação E Nutrição Hospitalar

“…O Ministério da Saúde (BRASIL, 2008) afirma que os doces não são alimentos nutritivos e contêm elevado teor de açúcar, contribuindo para o aparecimento de cáries, além de sobrepeso e obesidade. Em oposição aos doces, as frutas devem estar presentes diariamente na alimentação da população por apresentarem baixa densidade energética, alto teor de fibras, componentes antioxidantes, além de serem fontes de micronutrientes (FRANCO et al, 2013).…”

Análise Bacteriológica de Frutas e Hortaliças Comercializadas em um Centro de Abastecimento no Interior de Pernambuco/ Bacteriological analysis of fruits and vegetables sold in a supply center in the interior of Pernambuco

“…O aumento do consumo de frutas e hortaliças tem sido observado em toda à população a nível mundial, tendo em vista que estes alimentos estão cada vez mais inseridos na mudança de hábitos alimentares dos consumidores (MOREIRA, 2013;YUAN, 2015). As frutas e hortaliças são componentes essenciais para uma dieta saudável sendo fonte de diversos nutrientes (FRANCO, 2013;ANTUNES, 2019).…”