Nurses’ knowledge about regional foods, food & nutritional safety

• Autor(a) principal: Dantas,Katharine Bezerra
• Data de Publicação: 2020
• Outros Autores: Tomé,Marcela Ariadne Braga Gomes, Aires,Julliana dos Santos, Sabino,Leidiane Minervina Moraes de, Ferreira,Ádria Marcela Vieira, Gubert,Fabiane do Amaral, Vasconcelos,Viviane Mamede, Martins,Mariana Cavalcante
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Enfermagem (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0034-71672020000500159
• topic: Food; Knowledge; Food and Nutrition Education; Health Promotion; Nursing

ABSTRACT Objectives: to analyze the knowledge of nurses working in Primary Health Care Units about regional foods, food & nutritional safety. Methods: a cross-sectional study conducted with 71 nurses working in health care units in the city of Fortaleza, Ceará. Data were obtained through administration of two questionnaires, subsequently analyzed through statistical tests. Results: a satisfactory level of knowledge was found for most nurses, and it was evident that those with graduate degrees had greater knowledge about ‘regional food basics’ (p=0,014) and ‘frequency of use of regional foods’ (p=0,014); the age of the professionals had an inversely proportional relationship with the knowledge about the ‘concept of food & nutritional safety’ (p=0,009). Conclusions: nurses had satisfactory knowledge about the themes addressed, and professionals should be encouraged to improve their knowledge and instruct families on the importance of a diet based on regional foods.