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.

摘要 背景：个体的饮食习惯直接影响其健康状况与营养状态，同时还会对包括工作、学习在内的日常活动产生影响。
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，Surveillance of Risk and Protection Factors for Chronic Diseases）设计问卷，收集行为与饮食相关变量。依据受试者报告的饮食情况制定饮食质量指数，根据各类食物的摄入频率或饮食行为的达标情况为其赋予对应分值。通过t检验与方差分析（ANOVA）评估结局变量与暴露因素间的关联。
研究结果：共纳入272名受试者，结果显示其豆类、蔬菜与水果摄入量较高，但鸡肉与牛奶的摄入量偏低，且参与者未养成以零食替代午餐的习惯。同时，受试者的软饮料、人工果汁与甜食摄入量较高。本次研究中受试者的饮食质量平均得分为16.8分（总分30分），得分较高者多为年龄更大、报告规律进行体育活动且不饮酒的人群，以及护理助理和无其他兼职职业的人员。
研究结论：本次研究证实护理从业人员的饮食质量欠佳，凸显了针对其开展健康习惯科普宣教的必要性。