Eating behavior and nutritional status in course of medicine teachers from the university of south of Santa Catarina, Brazil

• Autor(a) principal: Silva, Daiana Louise Andrade
• Data de Publicação: 2020
• Outros Autores: da Silva, Francisca Maria Araújo, Viana, Samuel Eneias Pereira, Lins, Ivan Carlos Tenório, Souza, Claudia Meurer, Iser, Betine Moehlecke Pinto Moehlecke
• 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/1020
• topic: Risk factors; Chronic disease; Behavioral risk factor surveillance system; Eating habits; Nutritional status; Factores de riesgo; Enfermedad crònica; Sistema de vigilancia de factores de riesgo conductuales; Hábitos alimenticios; Estados nutricionales; Fattori di rischio; Malattia cronica; Sistema di sorveglianza dei fattori di rischio comportamentali; Abitudini alimentari; Stato nutrizionale; Fatores de risco; Doença crônica; Sistema de vigilância de fator de risco comportamental; Hábitos alimentares; Estado nutricional; Fatores de risco; Doença crônica; Sistema de vigilância de fator de risco comportamental; Hábitos alimentares; Estado nutricional

Introduction: Non-communicable chronic diseases are diseases resulting from the social way of organizing life and health behaviors of the population, accounting for 71% of the world's deaths. The objective is to assess the nutritional status and food behavior of medicine teachers from an university in the South of Brazil.Materials and Methods: A cross-sectional study about food consumption and self-reported anthropometric measures in a sample of teachers of medicine at the University of Southern of Santa Catarina, Tubarão in 2014. The indicators are presented by the prevalence (%) and prevalence ratios (PR), and 95% confidence interval.Results: 155 teachers were interviewed, 61.3% male. The mean age was 45.2 ± 10.6 years old. Most of them were doctors from the clinic area. Regular consumption of fruits and vegetables was observed in 60.7% and the recommended intake in 41.3%. The regular consumption of beans was reported by 20%, of fish by 85.8%. Overweight was verified in 50.3% of interviewees, more common in men, those aged ≥45 years old and from the surgical area. Obese (14.2%) had higher consumption of fatty meat (PR 2.01 95% CI 1.10 –3.68) and soda or artificial juice (PR 2.01 95% CI 1.04 –3.90). Conclusion:The study pointed a proper feeding behaviorin most medical teachers, health professionals in general, while the nutritional status followed the national pattern, showing the need for measures to reduce weight in this population.