Promotion of healthy eating patterns among employees of a primary health care unit
Non-transmissible chronic diseases and inadequate eating practices are also seen among health professionals. In this context, the present study aimed to promote healthy eating patterns among employees (n = 42) of a primary healthcare unit from Belo Horizonte-MG. First, a structured interview was don...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Centro Universitário São Camilo
2014-07-01
|
| Series: | O Mundo da Saúde |
| Subjects: | |
| Online Access: | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/368 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823858165674934272 |
|---|---|
| author | Paula Martins Horta Luana Caroline dos Santos Roseli Gomes de Andrade |
| author_facet | Paula Martins Horta Luana Caroline dos Santos Roseli Gomes de Andrade |
| author_sort | Paula Martins Horta |
| collection | DOAJ |
| description | Non-transmissible chronic diseases and inadequate eating practices are also seen among health professionals. In this
context, the present study aimed to promote healthy eating patterns among employees (n = 42) of a primary healthcare
unit from Belo Horizonte-MG. First, a structured interview was done in order to characterize health and nutritional profile
of subjects. After that, an intervention program started which lasted six weeks. Six weekly activities relating to food and
nutrition education were carried out and their themes were: food groups and healthy eating; physical activity practice and
adequate water ingestion; milk and dairy and the importance of calcium; fruits and the importance of using whole foods;
nutritional labeling, whole grains and diet vs. light; sodium consumption and aromatic herbs. Posters and murals were
presented, food degustation was promoted, folders were given and giveaways promoted. A non-identified self-applied
questionnaire was used to evaluate the acceptance by participants of interventions. Most participants were adults (90.3%),
women (74.2%) and nursing auxiliaries (29.0%). Overweight was seen in 38.8% of workers in addition to a high frequency
of fried food and sweets consumption. After intervention, 100% of all employees evaluated (n = 21) considered their participation
in the study successful and referred interest in its continuation. It was also identified that 61.9% of the employees
had already done some recipe worked, and the score of knowledge application to daily life reached 8.3 (1.1). The study
pointed out a different way for promoting healthy eating patterns for health professionals. |
| format | Article |
| id | doaj-art-fe4bd7b6c5d24f66adcd3d7daabe7912 |
| institution | Kabale University |
| issn | 0104-7809 1980-3990 |
| language | English |
| publishDate | 2014-07-01 |
| publisher | Centro Universitário São Camilo |
| record_format | Article |
| series | O Mundo da Saúde |
| spelling | doaj-art-fe4bd7b6c5d24f66adcd3d7daabe79122025-02-11T13:32:53ZengCentro Universitário São CamiloO Mundo da Saúde0104-78091980-39902014-07-01383269276308Promotion of healthy eating patterns among employees of a primary health care unitPaula Martins Horta0Luana Caroline dos Santos1Roseli Gomes de Andrade2Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.Universidade Federal de Minas Gerais, Belo Horizonte-MG, Brasil.Non-transmissible chronic diseases and inadequate eating practices are also seen among health professionals. In this context, the present study aimed to promote healthy eating patterns among employees (n = 42) of a primary healthcare unit from Belo Horizonte-MG. First, a structured interview was done in order to characterize health and nutritional profile of subjects. After that, an intervention program started which lasted six weeks. Six weekly activities relating to food and nutrition education were carried out and their themes were: food groups and healthy eating; physical activity practice and adequate water ingestion; milk and dairy and the importance of calcium; fruits and the importance of using whole foods; nutritional labeling, whole grains and diet vs. light; sodium consumption and aromatic herbs. Posters and murals were presented, food degustation was promoted, folders were given and giveaways promoted. A non-identified self-applied questionnaire was used to evaluate the acceptance by participants of interventions. Most participants were adults (90.3%), women (74.2%) and nursing auxiliaries (29.0%). Overweight was seen in 38.8% of workers in addition to a high frequency of fried food and sweets consumption. After intervention, 100% of all employees evaluated (n = 21) considered their participation in the study successful and referred interest in its continuation. It was also identified that 61.9% of the employees had already done some recipe worked, and the score of knowledge application to daily life reached 8.3 (1.1). The study pointed out a different way for promoting healthy eating patterns for health professionals.https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/368working environment. food consumption. food and nutrition education. intervention studies. health promotion. |
| spellingShingle | Paula Martins Horta Luana Caroline dos Santos Roseli Gomes de Andrade Promotion of healthy eating patterns among employees of a primary health care unit O Mundo da Saúde working environment. food consumption. food and nutrition education. intervention studies. health promotion. |
| title | Promotion of healthy eating patterns among employees of a primary health care unit |
| title_full | Promotion of healthy eating patterns among employees of a primary health care unit |
| title_fullStr | Promotion of healthy eating patterns among employees of a primary health care unit |
| title_full_unstemmed | Promotion of healthy eating patterns among employees of a primary health care unit |
| title_short | Promotion of healthy eating patterns among employees of a primary health care unit |
| title_sort | promotion of healthy eating patterns among employees of a primary health care unit |
| topic | working environment. food consumption. food and nutrition education. intervention studies. health promotion. |
| url | https://revistamundodasaude.emnuvens.com.br/mundodasaude/article/view/368 |
| work_keys_str_mv | AT paulamartinshorta promotionofhealthyeatingpatternsamongemployeesofaprimaryhealthcareunit AT luanacarolinedossantos promotionofhealthyeatingpatternsamongemployeesofaprimaryhealthcareunit AT roseligomesdeandrade promotionofhealthyeatingpatternsamongemployeesofaprimaryhealthcareunit |