Effects of nutritional health education and food consumption of diabetes mellitus and/or hypertension considered in primary health care

• Autor(a) principal: Ribeiro, Adalberto Pinheiro
• Data de Publicação: 2022
• Outros Autores: Xavier, Matheus Santos Dias, Jesus, Samara Cardoso de, Freitas, Ronilson Ferreira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/1356
• topic: Diabetes Mellitus Type II; Systemic Arterial Hypertension; Health Education; Primary Health Care; Diabetes mellitus tipo II; Hipertensión arterial sistèmica; Educación para la salud; Primeros auxilios; Diabete mellito di tipo II; Ipertensione arteriosa sistemica; Educazione alla salute; Assistenza sanitaria primaria; Diabetes Mellitus Tipo II; Hipertensão Arterial Sistêmica; Educação em Saúde; Atenção Primária a Saúde; Diabetes mellitus tipo II; Hipertensão arterial sistêmica; Educação em saúde; Atenção primária à saúde

Introduction: Chronic Noncommunicable Diseases (NCDs), especially Type II Diabetes Mellitus (DM) and Systemic Arterial Hypertension (SAH), are pathologies that are related to high rates of morbidity and mortality, especially with regard to their acute complications. and chronic, which are directly related to lifestyle. Objective: To evaluate the effects of health education on the nutritional status and food intake of people with diabetes mellitus and/or hypertension seen in primary health care. Materials and methods: An epidemiological study of the type before and after, with quantitative and exploratory character. The sample consisted of 30 assisted by family health teams. As a data collection instrument, a questionnaire was used that addressed sociodemographic aspects and food consumption. Anthropometric measurements were also taken. The academics and advisor invited the health professionals to hold the lectures that composed the health education activities that were offered to the sample participating in the study. Results: The average age of the population was 57.0 ± 11.5 years. Significant changes were observed in food intake, where there was a reduction in lipid intake (p=0.006), poly (p=0.046), mono (p=0.034) and saturated (p=0.002), cholesterol (p=0.001) and sodium (p=0.005), however, there was also a reduction in iron consumption (p=0.018). Conclusion: Through this study, the importance of health education interventions on the nutritional status and food consumption of the population assisted by primary health care was highlighted.