Estado nutricional e práticas alimentares de trabalhadores acidentados

Medeiros, Maria Angélica Tavares de; Cordeiro, Ricardo; Zangirolani, Lia Thieme Oikawa; Diez‐Garcia, Rosa Wanda

doi:10.1590/s1415-52732007000600002

Cited by 8 publications

(5 citation statements)

References 18 publications

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“…The percentage of breakfast skipping in the sample studied was lower than that in other Brazilian studies [21,36,37]. The study in [36] that evaluated Brazilian adults ( n = 600) found that 24% skipped breakfast. Marchioni et al [21] evaluated 795 adolescents in São Paulo/Brazil and found that 38% skipped breakfast.…”

Section: Discussioncontrasting

confidence: 55%

Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

et al. 2019

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Objective: This study aimed to characterize the nutritional quality of breakfast consumed by the low-income Brazilian population. Methods: A cross-sectional study was conducted with a sample of 1547 low-income individuals attending 36 Community Restaurants (CRs) in Brazil. Food consumption was analyzed by the frequency of food groups presented in the 24 h recall for three days. The nutritional consumption consisted of the analysis of the total energetic value (TEV) and the macronutrients, fibers, monounsaturated fatty acids, saturated fatty acids, trans fatty acids, calcium, and sodium. The nutrients were evaluated considering the percentage of contribution concerning the daily recommendation of consumption. Results: Among the 4641 breakfasts expected to be consumed and reported, 17.2% (n = 797) of the consumers did not consume breakfast. Therefore, we analyzed the 3844 breakfasts. The analysis of food groups showed a high consumption of dairy and cereals, and low consumption of fruits, roots/tubers, and meat/eggs. The percentages of energy contribution of the macronutrients in the TEV were adequate for a balanced diet. The mean intake of monounsaturated fatty acids was low, and the contribution percentages of saturated fatty acids and trans fatty acids were within the recommendations. The mean fiber intake of the breakfast was low, agreeing with the result of low fruit consumption. Calcium intake covered 73.49% of that expected for this meal, and sodium intake was adequate in breakfast. Conclusion: The individuals studied consumed a nutritionally balanced breakfast. Although dairy was one of the most consumed groups, calcium consumption was low, indicating the need to consume higher portions of food sources of this nutrient.

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Section: Discussioncontrasting

confidence: 55%

Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

et al. 2019

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“…A ingestão adequada desses grupos de alimentos acarreta diversos benefícios ao organismo, pois são excelentes fontes de fibras, minerais, vitaminas e outros compostos que auxiliam na prevenção e controle de doenças 37,24 . Estudos também apontam que os trabalhadores em geral não incorporam esses alimentos à rotina 38,39 . Ainda, segundo a Pesquisa de Orçamentos Familiares (POF) de 2017/2018, a aquisição de frutas e hortaliças está abaixo da recomendação da organização mundial da saúde nas cinco regiões brasileiras e em todas as classes de rendimento 40 .…”

Section: Resultsunclassified

Avaliação do estado nutricional, consumo alimentar e condições de saúde de trabalhadores noturnos de uma indústria em Joinville, SC

Weinfurter,

Santana Feliciano,

Cristina Matthies

et al. 2024

R. Assoc. bras. Nutr.

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Objetivo: Avaliar o estado nutricional, o consumo alimentar e condições de saúde de trabalhadores noturnos de uma indústria em Joinville, SC. Método: Realizou-se um estudo transversal em agosto de 2019 a partir de um questionário aplicado por meio de entrevista. Coletaram-se dados sociodemográficos (gênero, idade), antropométricos (peso, estatura), dados referentes à condição de saúde e ao consumo alimentar. Para a obtenção dos dados relacionados ao consumo alimentar e condição de saúde utilizaram-se perguntas adotadas pela Vigitel. A análise estatística foi realizada no software Biostatic 5.0, sendo utilizado o teste qui-quadrado e considerado significância estatística p < 0,05. A pesquisa teve aprovação do Comitê de Ética em Pesquisa da Universidade da Região de Joinville – Univille. Resultados: Participaram do estudo 210 trabalhadores, sendo a maioria homens (99,0%) com idade inferior a 40 anos, que não apresentavam morbidades (89,6%). Foi elevada a prevalência de excesso de peso (64,4%) e não se encontrou associação entre as variáveis analisadas. Quanto ao consumo alimentar verificou-se que 54,3% e 31,7% ingeriam verduras/legumes e frutas diariamente, respectivamente. O consumo de doces em três dias ou mais na semana foi de 46,1% e 44,2% substituíam o almoço por lanches ao menos uma vez na semana. Conclusão: Constatou-se elevada prevalência de excesso de peso, do consumo de doces e da substituição do almoço por lanches, e foram baixas as frequências de morbidades, e do consumo de frutas, verduras /legumes. Reforça-se a necessidade de a indústria adotar medidas de educação alimentar e nutricional periódicas e do acompanhamento de saúde dos trabalhadores. Palavras-chave: Ciclo circadiano. Consumo alimentar. Estado nutricional. Trabalhadores.

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“…The abovementioned growth is confirmed by the increasing prevalence of overweight and obesity and related comorbidities in workers 43,44 . Another aspect deserving of attention is work-and environment-related diseases, which would also benefit from dietitians' skillful care 43,44 . The Programa Nacional de Alimentação Escolar (PNAE, National School Food Program) also promoted a great demand for dietitians in the educational sector.…”

Section: Demands and Challenges For Educating Dietitians In Today's Wmentioning

confidence: 88%

Education of dietitian's in Brazil: Minimum clock hours of instruction for a bachelor's degree in nutrition

2013

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This essay aims to debate the minimum clock hours of instruction necessary for obtaining a bachelor's degree in nutrition considering the challenges to educate health professionals. Official documents on the minimum clock hours of instruction required by undergraduate nutrition programs were analyzed to investigate compliance with the curriculum guidelines for the area, the law that regulates the profession of dietitian, and the necessary education for the Sistema Único de Saúde (Unified Health Care System). Compared with other health programs, nutrition presented the smallest increase in the minimum clock hours of instruction required for the degree. The changes that occurred in the epidemiological, demographic, and nutritional profile of the population and scientific advances require specific nutrition actions. Since Sistema Único de Saúde focuses on comprehensiveness in the three levels of care, on humanization, and on health care, the theoretical and methodological concepts given in undergraduate programs need to be improved for the dietitians education to meet the Sistema Único de Saúde needs. Incorporation of the knowledge needed for working with food and nutritional phenomena, including its social and cultural dimensions, management of public policies, quantity cooking, and food and nutritional surveillance requires a higher minimum clock hours of instruction. In conclusion, dietitians need a minimum clock hours of instruction of 4,000 to acquire a proper education, integrate into the university life, and coordinate interdisciplinary experiences of the triad teaching/research/extension.

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Estado nutricional e práticas alimentares de trabalhadores acidentados

Cited by 8 publications

References 18 publications

Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Nutritional Quality of Breakfast Consumed by the Low-Income Population in Brazil: A Nationwide Cross-Sectional Survey

Avaliação do estado nutricional, consumo alimentar e condições de saúde de trabalhadores noturnos de uma indústria em Joinville, SC

Education of dietitian's in Brazil: Minimum clock hours of instruction for a bachelor's degree in nutrition

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