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.研究背景：个人饮食习惯直接影响其健康状况与营养水平，同时还会对工作、学习等日常活动产生影响。 研究目的：评估护理从业人员的饮食质量。 研究方法：基于慢性病风险与保护因素监测系统（VIGITEL）设计问卷，收集行为与饮食相关变量。根据从业人员自述的饮食情况构建饮食质量指数，依据各类食物的摄入频率或相关行为的达标情况为其赋值计分。采用t检验与方差分析（ANOVA）评估结局指标与暴露因素间的关联。 研究结果：本次研究共纳入272名受试者。结果显示，受试者豆类、蔬菜与水果的摄入水平较高，但鸡肉与奶类摄入不足，且未养成以零食替代午餐的习惯；同时存在软饮料、人工果汁与甜食的高摄入情况。受试者饮食的平均得分为总分30分中的16.8分，饮食得分较高的群体包括年龄更大、自述进行体育锻炼且不饮酒的个体，护理助理，以及无其他职业活动的从业人员。 研究结论：本次研究证实护理从业人员的饮食质量欠佳，表明亟需针对健康生活习惯开展科普宣教工作。