Healthy nutrition in the multiprofessional perspective: The experience of the "Health on the Plate" Project developed in Primary Care

• Autor(a) principal: Almeida, Arianne Albuquerque Santos
• Data de Publicação: 2017
• Outros Autores: Silva, Sonaly Costa, Araújo, Werle Thayane Costa de, Vasconcelos, Sandra Mary Lima, Mélo, Maria Tereza Soares de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Brasileira de Educação e Saúde
• Texto Completo: https://www.gvaa.com.br/revista/index.php/REBES/article/view/5180
• topic: Educação alimentar e nutricional; Atenção primária à saúde; Prática de grupo.; Food and nutrition education; Primary health care; Group practice.

The project entitled "Health on the Prato" started in the first half of 2016. The main objective of this report is to describe the multiprofessional experience in food and nutritional education activities and to contribute to the dissemination of experiences related to this intervention model in Attention Basic. This is a descriptive study of the type of experience related to the implementation of a project designed by residents of Nutrition, Nursing, Social Work, Psychology and Pharmacy of the Residency program Multiprofessional in Adult and Elderly Health at the Professor Alberto Antunes University Hospital of the Federal University of Alagoas, and with health professionals from a UBS, where the internship is carried out in basic care of the residence. The project was developed in meetings with professionals and registered users, totaling six weekly meetings, where in each meeting the standard format included the exposition of the theme followed by a cooking workshop. It was possible to observe the success of the project throughout the meetings, as people actively participated, bringing positive feedback through changes in eating habits showing that group nutrition education is a strategy of fundamental importance for coping with eating problems And nutritional. In addition to these positive points, participants were also mentioned: weight reduction, glycemic and blood pressure control, changes in dietary practices in the family (reduction of salt consumption, sugar, processed foods and increased consumption of salads and fruits), greater care in food preparation, vertical home gardening, greater participation of men in the kitchen, and greater dedication to hiking.