Diet quality of a nursing staff of a philanthropic hospital in Pelotas/RS

Abstract Background An individual's eating habits directly impact on their health conditions, nutritional status, in addition to influencing their daily activities, including work and studies. Objective To evaluate the diet quality of a nursing professionals. Method Behavioral and feeding variables were collected through a questionnaire based on the VIGITEL - Surveillance of Risk and Protection Factors for Chronic Diseases. The Diet Quality Index was developed from the diet reported by professionals, assigning points to each food/practice according to frequency of consumption/achievement. Associations between outcome and exposures were evaluated through T Test and ANOVA. Results Among the 272 subjects, high consumption of legumes, vegetables and fruits was observed, and consumption reduced of chicken and milk, and that the participants did not present the habit of exchange the lunch for snack. There was also a high consumption of soft drinks, artificial juices and sweets. The mean of the diet was 16.8 out of a total of 30 points and higher scores were associated with older individuals, who reported practicing physical activity and who did not consume alcoholic beverages, nursing assistants and those who did not have any other professional activity. Conclusion The poor quality of the diet of the professionals evidenced the need for clarification about healthy habits.