Dietary and nutrient intake among participants of a Brazilian health promotion programme: a cross-sectional study

Abstract

Objective: Developing health promotion activities, aimed at healthy food intake, is essential for improving quality of life and reducing the prevalence of chronic diseases. Thus, the objective of this study is to describe both dietary and nutrient intake, according to length of participation in a health-promotion service (Programa Academia da Saúde - PAS). Design: A cross-sectional study was carried out with a representative sample of PAS units in vulnerable areas of the city. Dietary and nutrient intake were assessed, using the average of two 24-hour recalls. Food was categorized according to the NOVA (a systematic grouping of all foods according to the nature, extent, and purpose of the industrial processes they undergo) classification. The length of participation in PAS is presented in months, and is then examined in tertiles for analysis. Setting: Belo Horizonte – Brazil. Participants: 3,372 adults (≥ 20 years). Results: Users in the third tertile of PAS (24.4-61.6 months) experienced less energy intake, lipids, and ultra-processed foods, and more culinary preparations, compared to others. Users in the second (10.1-24.3 months) and third tertiles of PAS had higher carbohydrate intake, calcium, and vitamin C, versus those in the first tertile (0-10 months). Conclusions: Results suggest that greater participation in PAS can improve dietary and nutrient intake, showing its potential to promote healthy lifestyles, prevent chronic diseases, and offer longitudinal health care.

“Academia da Saúde” program: mapping evidence from the largest health promotion community program in Brazil

“…5, of September 28, 2017, nutrition is a component of the axis of actions (promotion of healthy eating) that guides the activities to be developed in the "Academia da Saúde" poles. The relevance of nutrition in the context of the "Academia da Saúde" Program is explained by the numerous themes related to the topic investigated by the studies, which focused on the consumption of fruits and vegetables (17,26,28,29), dietary profile (27,41), access to healthy food consumption (22, 23, 25, 30-33, 53, 54), nutritional knowledge (20,21,24), identification of barriers and facilitators for the intake of fruits and vegetables (18, 19, 40), and interventions aimed at promoting the intake of healthy foods (44-46). The relevance of investigating this topic by the included studies is even more understandable when considering that dietary intake has a direct relationship with the occurrence of NCDs (e.g., cancer, heart disease, and obesity) (91)(92)(93), as prevention and control of morbidities and risk factors associated with NCDs are the pillars of the creation of the "Academia da Saúde" Program (8).…”

Evaluation of Nutrient Consumption for the Prevention of Chronic Diseases in Health Promotion Services: A Controlled and Randomized Community Trial to Promote Fruits and Vegetables

“…Actions developed in the health promotion services are strategic to promote adequate and healthy food choices. For example, longer participation in the PAS seems to be effective in improving the profile of food and nutrient consumption of its clients, as evidenced by a cross-sectional study that identified an increase in the consumption of home-prepared food and a reduction in UPF, as well as lower energy and fat consumption, and higher levels of carbohydrates, vitamin C, and calcium among those with longer time as participation in the health service [ 24 ]. A previous longitudinal study showed a reduction in the consumption of UPF and an increase in home-prepared food [ 23 ], possibly corroborating the results of this study, which showed an improvement in the consumption of nutrients over time, including those related to the prevention and control of NCDs, following the recommendations [ 5 ].…”

“…The homemade measures of the food and reported recipes were transformed into grams or milliliters using tables and manuals to assess food consumption [ 20 , 21 , 22 ], and food labels and measurements performed by the research team (weighing and standardization) [ 23 , 24 ]. Then, the R24h data were tabulated in a specific program, used in a national food survey, by a trained and supervised team [ 23 , 24 ].…”

“…The homemade measures of the food and reported recipes were transformed into grams or milliliters using tables and manuals to assess food consumption [ 20 , 21 , 22 ], and food labels and measurements performed by the research team (weighing and standardization) [ 23 , 24 ]. Then, the R24h data were tabulated in a specific program, used in a national food survey, by a trained and supervised team [ 23 , 24 ]. To record foods consumed in the program’s database, the content of added sugar in beverages was considered, if the individual reported adding only sugar (10% of the volume) or adding sugar and artificial sweeteners (5% of the volume) [ 22 , 25 ].…”

“…The nutrients adequacy for the prevention and control of NCDs investigated were total, saturated, and trans fats; fibers; potassium; and sodium. Its adequacy was evaluated as follows: ≤30% energy intake from total fat; ≤10% energy intake from saturated fats; ≤1% energy intake from trans fats; ≥12.5 g/1000 kcal of dietary fiber; ≤1000 mg/1000 kcal for sodium; and ≥1755 mg/1000 kcal for potassium [ 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ].…”