Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care

Detalhes bibliográficos
Autor(a) principal: Minardi Mitre COTTA, Rosângela
Data de Publicação: 2023
Outros Autores: Sena REIS, Roberta, Siqueira BATISTA, Kelly Cristina, DIAS, Glauce, Gonçalves ALFENAS, Rita de Cássia, Aparecida Ferreira de CASTRO, Fátima
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9534
Resumo: ObjectiveThis study aims to identify inappropriate dietary habits shown by hypertensive and diabetic patients registered in the Family Health Strategies Program, in the city of Teixeiras (MG), Brazil, aiming towards the development of health intervention strategies. MethodsIn this descriptive, cross-sectional study, semi-structured questionnaires were used to interview 10.3% of the hypertensive and 15.0% of the diabetic patients, which were probabilistically and randomly selected. ResultsMost (74.4%) of these patients were older women (mean age of 63.59, SD=13.12 years) with low income (an average of 0.5 minimum wage). These hypertensive and diabetic patients had a small number of daily meals (mean=3.0/4.0) and consumed high amounts of sugar (M=165.63g, SD=118.93 and M=105.13g, SD=48.7), salt (M=22.63g, SD=22.26 and M=12.96g, SD=16.73), oil (M=60g, SD=43.23), and lard (18.8% and 13.3%) daily. However, 97.3% and 96.7% respectively did not add salt to the ready-to-eat preparations, 72.5% and86% respectively used only vegetable oil to prepare their meals, and 15.4% and 90% respectively of the interviewed patients used artificial sweetener. ConclusionHeath care strategies need to be developed to stimulate changes in these habits to prevent and control the complications related to these morbidities. 
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spelling Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary careHábitos e práticas alimentares de hipertensos e diabéticos: repensando o cuidado a partir da atenção primáriaPrimary health careDiabetes mellitusDietary habitsHypertensionFamily healthAtenção primária à saúdeDiabetes mellitusHábitos alimentaresHipertensãoSaúde da famíliaObjectiveThis study aims to identify inappropriate dietary habits shown by hypertensive and diabetic patients registered in the Family Health Strategies Program, in the city of Teixeiras (MG), Brazil, aiming towards the development of health intervention strategies. MethodsIn this descriptive, cross-sectional study, semi-structured questionnaires were used to interview 10.3% of the hypertensive and 15.0% of the diabetic patients, which were probabilistically and randomly selected. ResultsMost (74.4%) of these patients were older women (mean age of 63.59, SD=13.12 years) with low income (an average of 0.5 minimum wage). These hypertensive and diabetic patients had a small number of daily meals (mean=3.0/4.0) and consumed high amounts of sugar (M=165.63g, SD=118.93 and M=105.13g, SD=48.7), salt (M=22.63g, SD=22.26 and M=12.96g, SD=16.73), oil (M=60g, SD=43.23), and lard (18.8% and 13.3%) daily. However, 97.3% and 96.7% respectively did not add salt to the ready-to-eat preparations, 72.5% and86% respectively used only vegetable oil to prepare their meals, and 15.4% and 90% respectively of the interviewed patients used artificial sweetener. ConclusionHeath care strategies need to be developed to stimulate changes in these habits to prevent and control the complications related to these morbidities. ObjetivoIdentificar hábitos e práticas alimentares inadequados apresentados por hipertensos e diabéticos usuários da Estratégia Saúde da Família, de Teixeiras (MG), visando ao desenvolvimento de estratégias de intervenção em saúde. MétodosEstudo descritivo de delineamento transversal, utiliza questionários semi-estruturados para entrevistar 10,3% dos hipertensos e 15,0% dos diabéticos, selecionados de forma probabilística e aleatória. ResultadosHouve uma predominância de mulheres (74,4%), de idosos (média=63,59, DP=13,12 anos) e de pessoas com baixa renda (mediana=0,5 salário-mínimo). Os hipertensos e os diabéticos apresentaram, res-pectivamente, pequeno fracionamento das refeições (mediana=3,0/4,0), elevado consumo per capita diário de açúcar (M=165,63g, DP=118,93 e 105,13g, DP=48,7), sal (M=22,63g, DP=22,26 e M=12,96g, DP=16,73), óleo (M=64,13mL, DP=38,09 e M=61,29mL, DP=35,57) e banha de porco (18,8% e 13,3%). Entretanto, 97,3% e 96,7% não adicionavam sal às preparações prontas, 72,5% e 86% utilizavam somente óleo vegetal para preparar as refeições e 15,4% e 90,0% utilizavam adoçante artificial. ConclusãoEstratégias de cuidado em saúde devem ser desenvolvidas para incentivar mudanças nestes hábitos, objetivando a prevenção e o controle das complicações relacionadas a estas morbidades. Núcleo de Editoração – PUC-Campinas2023-08-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9534Brazilian Journal of Nutrition; Vol. 22 No. 6 (2009): Revista de NutriçãoRevista de Nutrição; Vol. 22 Núm. 6 (2009): Revista de NutriçãoRevista de Nutrição; v. 22 n. 6 (2009): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9534/6902Copyright (c) 2023 Rosângela Minardi Mitre COTTA, Roberta Sena REIS, Kelly Cristina Siqueira BATISTA, Glauce DIAS, Rita de Cássia Gonçalves ALFENAS, Fátima Aparecida Ferreira de CASTROhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMinardi Mitre COTTA, Rosângela Sena REIS, RobertaSiqueira BATISTA, Kelly Cristina DIAS, Glauce Gonçalves ALFENAS, Rita de CássiaAparecida Ferreira de CASTRO, Fátima 2023-08-31T18:57:35Zoai:ojs.periodicos.puc-campinas.edu.br:article/9534Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-31T18:57:35Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
Hábitos e práticas alimentares de hipertensos e diabéticos: repensando o cuidado a partir da atenção primária
title Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
spellingShingle Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
Minardi Mitre COTTA, Rosângela
Primary health care
Diabetes mellitus
Dietary habits
Hypertension
Family health
Atenção primária à saúde
Diabetes mellitus
Hábitos alimentares
Hipertensão
Saúde da família
title_short Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
title_full Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
title_fullStr Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
title_full_unstemmed Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
title_sort Dietary habits of hypertensive and diabetic patients: rethinking patient care through primary care
author Minardi Mitre COTTA, Rosângela
author_facet Minardi Mitre COTTA, Rosângela
Sena REIS, Roberta
Siqueira BATISTA, Kelly Cristina
DIAS, Glauce
Gonçalves ALFENAS, Rita de Cássia
Aparecida Ferreira de CASTRO, Fátima
author_role author
author2 Sena REIS, Roberta
Siqueira BATISTA, Kelly Cristina
DIAS, Glauce
Gonçalves ALFENAS, Rita de Cássia
Aparecida Ferreira de CASTRO, Fátima
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Minardi Mitre COTTA, Rosângela
Sena REIS, Roberta
Siqueira BATISTA, Kelly Cristina
DIAS, Glauce
Gonçalves ALFENAS, Rita de Cássia
Aparecida Ferreira de CASTRO, Fátima
dc.subject.por.fl_str_mv Primary health care
Diabetes mellitus
Dietary habits
Hypertension
Family health
Atenção primária à saúde
Diabetes mellitus
Hábitos alimentares
Hipertensão
Saúde da família
topic Primary health care
Diabetes mellitus
Dietary habits
Hypertension
Family health
Atenção primária à saúde
Diabetes mellitus
Hábitos alimentares
Hipertensão
Saúde da família
description ObjectiveThis study aims to identify inappropriate dietary habits shown by hypertensive and diabetic patients registered in the Family Health Strategies Program, in the city of Teixeiras (MG), Brazil, aiming towards the development of health intervention strategies. MethodsIn this descriptive, cross-sectional study, semi-structured questionnaires were used to interview 10.3% of the hypertensive and 15.0% of the diabetic patients, which were probabilistically and randomly selected. ResultsMost (74.4%) of these patients were older women (mean age of 63.59, SD=13.12 years) with low income (an average of 0.5 minimum wage). These hypertensive and diabetic patients had a small number of daily meals (mean=3.0/4.0) and consumed high amounts of sugar (M=165.63g, SD=118.93 and M=105.13g, SD=48.7), salt (M=22.63g, SD=22.26 and M=12.96g, SD=16.73), oil (M=60g, SD=43.23), and lard (18.8% and 13.3%) daily. However, 97.3% and 96.7% respectively did not add salt to the ready-to-eat preparations, 72.5% and86% respectively used only vegetable oil to prepare their meals, and 15.4% and 90% respectively of the interviewed patients used artificial sweetener. ConclusionHeath care strategies need to be developed to stimulate changes in these habits to prevent and control the complications related to these morbidities. 
publishDate 2023
dc.date.none.fl_str_mv 2023-08-31
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9534
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9534
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9534/6902
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 22 No. 6 (2009): Revista de Nutrição
Revista de Nutrição; Vol. 22 Núm. 6 (2009): Revista de Nutrição
Revista de Nutrição; v. 22 n. 6 (2009): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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