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Abstract(s)
Objetivo: Este estudo teve como objetivo principal avaliar os conhecimentos nutricionais
de uma amostra de profissionais de saúde, que trabalham em contexto hospitalar.
Métodos: Estudo transversal realizado entre 2020 e 2021, com a aplicação de
questionários em formato papel, em que os indivíduos fizeram o seu autopreenchimento
dando o seu consentimento livre e esclarecido, sendo o trabalho aprovado pela comissão
de ética da Unidade Local de Saúde. Neste estudo participaram diversos 83 profissionais
deSaúde (83,9% mulheres e 14,9% homens, com idade média de 41,3 ± 9,6 anos) de uma
Unidade Local de Saúde Portuguesa (enfermeiros, médicos, fisioterapeutas e outros). Foi
avaliado o conhecimento nutricional por meio da versão reduzida em português do
Nutritional Knowledge Questionnaire (PNKQ). Para avaliar a ingestão alimentar os
indivíduos recorreu-se a um questionário validado para a população portuguesa, o
questionário semi-quantitativo de frequência alimentar sendo este um método
retrospetivo, tendo como base uma lista de 86 alimentos ou grupos de alimentos. Para
avaliar o nível de atividade física recorreu-se à aplicação do questionário International
Physical Activity Questionnaire – short version (IPAQ), instrumento validado para a
população portuguesa. O IPAQ avalia o tempo despendido nos últimos sete dias em
atividades físicas de intensidade vigorosa, moderada e leve.
Resultados: Do total da amostra, 55,4% tem baixo nível de conhecimentos nutricionais
(Grupo 1) e 44,5% tem alto nível de conhecimentos nutricionais (Grupo 2). Pelos
resultados obtidos pode-se concluir que apesar de eles terem conhecimentos nutricionais
estes não são aplicados uma vez que apresentam uma média total da ingestão alimentar
energética de 2301,54 ± 875,98 kcal, e em relação aos macronutrientes, o grupo 1
consumiu 19,38% de proteínas, 48,81% de hidratos de carbono, 33,49% de gorduras,
28,70 ± 14,89 % de fibra, 118,01 ± 44,68 g de açucares e 36,23 ± 50,25 g de cafeína. O
grupo 2 consumiu 19,90% de proteínas, 46,73% de hidratos de carbono, 34,96% de
gorduras, 26,49 ± 12,74 % de fibra, 108,02 ± 50,40 g de açucares e 21,59 ± 23,39 de
cafeína. Ao nível da atividade física, os profissionais em média praticam 2234,68 ±
3284,57 met/min/dia. Em relação à prática de atividade física, a amostra apresenta uma
média de atividade física de 2234,68 ± 3284,57 met/min/dia. O grupo 1 apresenta 2770,88
± 4019,53 met/min/dia e o grupo 2 apresenta 1568,05 ± 1885,12 met/min/dia.
x
Conclusões: O presente estudo releva que o nível de conhecimentos nutricionais por parte
dos profissionais de saúde é na sua maioria baixo com, 55,42%, no entanto os restantes
profissionais que tiveram altos conhecimentos nutricionais, 44,58%, não os aplicam no
seu dia-a-dia. De futuro será importante a integração de nutricionistas em equipas
multidisciplinares para desta forma melhorar a prática nutricional. Deve também haver
mais formação nesta área, sugerindo a integração de uma unidade curricular de nutrição
no plano de estudos por forma a colmatar as falhas ainda existentes, bem como mais
formações para todos os profissionais que são muitas vezes abordados pela comunidade
em geral com diversas questões sobre esta temática.
É de todo o interesse incentivar toda a comunidade para a prática de atividade física, pois
com uma boa forma física combinada com uma boa alimentação, consegue-se obter
melhor qualidade de vida.
Purpose: This study aimed to evaluate the nutritional knowledge of a group of health professionals who work in a hospital context. Methods: Cross-sectional study carried out between 2020 and 2021, with the application of questionnaires in paper format, in which individuals did its completion, giving their free and informed consent. The work was approved by the ethics committee of the Local Health Unit. This study involved several Health professionals (n = 83, being 83.9% women and 14.9% men, with mean age of 41.3 ± 9.6 years) from a Portuguese Local Health Unit (nurses, doctors, physiotherapists and others). The nutritional knowledge was assessed using the shortened Portuguese version of the Nutritional Knowledge Questionnaire (PNKQ). To assess the individuals' food intake, a questionnaire validated for the Portuguese population was used, the semi-quantitative food frequency questionnaire, which is a retrospective method, based on a list of 86 foods or food groups. To assess the level of physical activity, the International Physical Activity Questionnaire – short version (IPAQ) questionnaire was used, an instrument validated for the Portuguese population. The IPAQ assesses the time spent in the last seven days in physical activities of vigorous, moderate, and light intensity. Results: Of the total sample, 55.4% have a low level of nutritional knowledge and 44.5% have a high level of nutritional knowledge. From the results obtained, it can be concluded that although they have nutritional knowledge, they are not applied since they have a total mean energy intake of 2301.54 ± 875.98 kcal, and in relation to macronutrients, group 1 consumed 19.38 % of proteins, 48.81% of carbohydrates, 33.49% of fats, 28.70 ± 14.89% of fiber, 118.01 ± 44.68 g of sugars and 36.23 ± 50.25 g of caffeine. Group 2 consumed 19.90% of protein, 46.73% carbohydrates, 34.96% of fat, 26.49 ± 12.74% of fiber, 108.02 ± 50.40 g of sugars and 21.59 ± 23.39 of caffeine. In terms of physical activity, professionals on average practice 2234.68 ± 3284.57 met/min/day. Regarding the practice of physical activity, the sample presents an average of physical activity of 2234.68 ± 3284.57 met/min/day. Group 1 presents 2770.88 ± 4019.53 met/min/day and group 2 present 1568.05 ± 1885.12 met/min/day. Conclusion: The present study reveals that the level of nutritional knowledge on the part of health professionals is mostly low (55.42%). However, the other professionals who have high nutritional knowledge, 44.58%, do not apply them in their daily life. In the xii future, it will be important to integrate nutritionists into multidisciplinary teams to improve nutritional practice. There should also be more training in this area, suggesting the integration of a nutrition curricular unit in the study plan to fill the gaps that still exist, as well as more training for all professionals, who are often approached by the general community with various issues about this theme. It is of great interest to encourage the entire community to practice physical activity, because with a good physical fitness combined with good nutrition, one can we obtain a better quality of life.
Purpose: This study aimed to evaluate the nutritional knowledge of a group of health professionals who work in a hospital context. Methods: Cross-sectional study carried out between 2020 and 2021, with the application of questionnaires in paper format, in which individuals did its completion, giving their free and informed consent. The work was approved by the ethics committee of the Local Health Unit. This study involved several Health professionals (n = 83, being 83.9% women and 14.9% men, with mean age of 41.3 ± 9.6 years) from a Portuguese Local Health Unit (nurses, doctors, physiotherapists and others). The nutritional knowledge was assessed using the shortened Portuguese version of the Nutritional Knowledge Questionnaire (PNKQ). To assess the individuals' food intake, a questionnaire validated for the Portuguese population was used, the semi-quantitative food frequency questionnaire, which is a retrospective method, based on a list of 86 foods or food groups. To assess the level of physical activity, the International Physical Activity Questionnaire – short version (IPAQ) questionnaire was used, an instrument validated for the Portuguese population. The IPAQ assesses the time spent in the last seven days in physical activities of vigorous, moderate, and light intensity. Results: Of the total sample, 55.4% have a low level of nutritional knowledge and 44.5% have a high level of nutritional knowledge. From the results obtained, it can be concluded that although they have nutritional knowledge, they are not applied since they have a total mean energy intake of 2301.54 ± 875.98 kcal, and in relation to macronutrients, group 1 consumed 19.38 % of proteins, 48.81% of carbohydrates, 33.49% of fats, 28.70 ± 14.89% of fiber, 118.01 ± 44.68 g of sugars and 36.23 ± 50.25 g of caffeine. Group 2 consumed 19.90% of protein, 46.73% carbohydrates, 34.96% of fat, 26.49 ± 12.74% of fiber, 108.02 ± 50.40 g of sugars and 21.59 ± 23.39 of caffeine. In terms of physical activity, professionals on average practice 2234.68 ± 3284.57 met/min/day. Regarding the practice of physical activity, the sample presents an average of physical activity of 2234.68 ± 3284.57 met/min/day. Group 1 presents 2770.88 ± 4019.53 met/min/day and group 2 present 1568.05 ± 1885.12 met/min/day. Conclusion: The present study reveals that the level of nutritional knowledge on the part of health professionals is mostly low (55.42%). However, the other professionals who have high nutritional knowledge, 44.58%, do not apply them in their daily life. In the xii future, it will be important to integrate nutritionists into multidisciplinary teams to improve nutritional practice. There should also be more training in this area, suggesting the integration of a nutrition curricular unit in the study plan to fill the gaps that still exist, as well as more training for all professionals, who are often approached by the general community with various issues about this theme. It is of great interest to encourage the entire community to practice physical activity, because with a good physical fitness combined with good nutrition, one can we obtain a better quality of life.
Description
Keywords
Conhecimentos nutricionais Profissionais de saúde Nutrição Atividade física