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Authors
Abstract(s)
Os padrões alimentares caraterizam o tipo de alimentos consumidos, assim como a
frequência dessa ingestão. A Dieta Mediterrânica e a Dieta Atlântica são padrões alimentares
definidos por uma abordagem prévia (à priori), representativos de uma dada região. Estes têm
vindo a ser promovidos como modelos de alimentação saudável, associados a vários benefícios
para a saúde. A literacia nutricional, também ela associada a vários desfechos na saúde,
apresenta impacto nos hábitos alimentares das populações, permitindo escolhas alimentares
saudáveis.
Objetivo: Caraterizar o padrão alimentar dos profissionais da Unidade Local de Saúde do Alto
Minho, EPE e relacionar esse padrão com a sua literacia nutricional.
Metodologia: Foi realizado um estudo observacional, transversal, analítico, com 156
profissionais da ULSAM. A adesão à Dieta Mediterrânica foi avaliada através de um índice de 14
itens alimentares (PREDIMED). Da mesma forma, a Dieta Atlântica foi avaliada através de um
índice da Fundación Dieta Atlântica com 20 itens alimentares. Por último, para avaliar a literacia
nutricional utilizou-se o Newest Vital Sign, um questionário com 6 questões relativas a um rótulo
alimentar.
Resultados: A maioria dos participantes apresentou uma adesão moderada tanto à Dieta
Mediterrânica como à Dieta Atlântica (62,2% e 64,7% respetivamente). Associações entre a
adesão aos diferentes itens da Dieta Mediterrânica e o sexo foram observadas para as hortícolas
(p=0,016) e para os produtos de pastelaria (p=0,013), onde as mulheres apresentaram um
consumo superior em relação aos homens. Quando avaliada a adesão à Dieta Atlântica, as
mulheres apresentaram um consumo superior aos homens de fruta (p=0,023), de hortícolas
(p=0,016), de hortícolas brássicas (p=0,003) e no consumo regular de alimentos sazonais,
tradicionais e locais (p=0,027). O consumo de carnes vermelhas foi superior nos homens
(p=0,038). Na adesão geral à Dieta Atlântica, as mulheres apresentaram uma maior adesão em
relação aos homens (p=0,001). Em relação à literacia nutricional, 79,5% dos participantes
apresentaram uma literacia adequada. A literacia nutricional foi superior nos profissionais com
maior escolaridade e nos profissionais das áreas das ciências da saúde. Não foram observadas
relações significativas entre a adesão à Dieta Mediterrânica ou à Dieta Atlântica e a literacia
nutricional dos profissionais da ULSAM. Conclusão: Os profissionais da ULSAM, apresentaram uma adesão moderada quer à Dieta
Mediterrânica, quer à Dieta Atlântica e uma literacia nutricional adequada. É necessário
sensibilizar os profissionais dos serviços de saúde para a preservação de uma alimentação
tradicional, promovendo hábitos alimentares saudáveis. Mais estudos sobre a literacia
nutricional dos profissionais das unidades de cuidados de saúde em Portugal são necessários.
Dietary patterns characterize the type of food consumed, as well as the frequency of this intake. The Mediterranean Diet and the Atlantic Diet are dietary patterns defined by a prior approach (a priori), representative of a given region. These have been promoted as models of healthy eating, associated with various health benefits. Nutritional literacy, also associated with several advances in health, has an impact on the eating habits of the environment, allowing healthy food choices. Objective: To characterize the dietary pattern of professionals at the Local Health Unit of Alto Minho, EPE and relate this pattern to their nutritional literacy. Methodology: An observational, cross-sectional, analytical study was carried out with 156 ULSAM professionals. Adherence to the Mediterranean Diet was assessed using an index of 14 food items (PREDIMED). Likewise, the Atlantic Diet was evaluated using an index from the Atlantic Diet Foundation with 20 food items. Finally, to assess nutritional literacy, the Newest Vital Sign was used, a questionnaire with 6 questions relating to a food label. Results: The majority of participants showed moderate adherence to both the Mediterranean Diet and the Atlantic Diet (62.2% and 64.7% respectively). Associations between adherence to different items of the Mediterranean Diet and gender were observed for vegetables (p=0.016) and pastry products (p=0.013), where women had a higher consumption compared to men. When assessing adherence to the Atlantic Diet, women showed a higher consumption than men of fruits (p=0.023), vegetables (p=0.016), brassica vegetables (p=0.003) and no regular consumption of seasonal, traditional and locations (p=0.027). The consumption of red meat was higher in men (p=0.038). In general adherence to the Atlantic Diet, women showed greater adherence compared to men (p=0.001). Regarding nutritional literacy, 79.5% of participants achieved adequate literacy. Nutritional literacy was higher in professionals with higher education and in professionals in the areas of health sciences. No significant relationships were observed between adherence to the Mediterranean Diet or the Atlantic Diet and the nutritional literacy of ULSAM professionals. Conclusion: ULSAM, EPE professionals showed moderate adherence to both the Mediterranean Diet and the Atlantic Diet and adequate nutritional literacy. It is necessary to raise awareness among professionals in health care units to preserve a traditional diet, promoting healthy eating habits. More studies on the nutritional literacy of professionals in healthcare units in Portugal are needed.
Dietary patterns characterize the type of food consumed, as well as the frequency of this intake. The Mediterranean Diet and the Atlantic Diet are dietary patterns defined by a prior approach (a priori), representative of a given region. These have been promoted as models of healthy eating, associated with various health benefits. Nutritional literacy, also associated with several advances in health, has an impact on the eating habits of the environment, allowing healthy food choices. Objective: To characterize the dietary pattern of professionals at the Local Health Unit of Alto Minho, EPE and relate this pattern to their nutritional literacy. Methodology: An observational, cross-sectional, analytical study was carried out with 156 ULSAM professionals. Adherence to the Mediterranean Diet was assessed using an index of 14 food items (PREDIMED). Likewise, the Atlantic Diet was evaluated using an index from the Atlantic Diet Foundation with 20 food items. Finally, to assess nutritional literacy, the Newest Vital Sign was used, a questionnaire with 6 questions relating to a food label. Results: The majority of participants showed moderate adherence to both the Mediterranean Diet and the Atlantic Diet (62.2% and 64.7% respectively). Associations between adherence to different items of the Mediterranean Diet and gender were observed for vegetables (p=0.016) and pastry products (p=0.013), where women had a higher consumption compared to men. When assessing adherence to the Atlantic Diet, women showed a higher consumption than men of fruits (p=0.023), vegetables (p=0.016), brassica vegetables (p=0.003) and no regular consumption of seasonal, traditional and locations (p=0.027). The consumption of red meat was higher in men (p=0.038). In general adherence to the Atlantic Diet, women showed greater adherence compared to men (p=0.001). Regarding nutritional literacy, 79.5% of participants achieved adequate literacy. Nutritional literacy was higher in professionals with higher education and in professionals in the areas of health sciences. No significant relationships were observed between adherence to the Mediterranean Diet or the Atlantic Diet and the nutritional literacy of ULSAM professionals. Conclusion: ULSAM, EPE professionals showed moderate adherence to both the Mediterranean Diet and the Atlantic Diet and adequate nutritional literacy. It is necessary to raise awareness among professionals in health care units to preserve a traditional diet, promoting healthy eating habits. More studies on the nutritional literacy of professionals in healthcare units in Portugal are needed.
Description
Mestrado em parceria com a Escola Superior de Saúde do Instituto Politécnico da Guarda
Keywords
Padrão alimentar Unidade Local de Saúde do Alto Minho EPE