Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UERJ |
Texto Completo: | http://www.bdtd.uerj.br/handle/1/18565 |
Resumo: | Modifications in the food pattern have influenced the quality of the individuals' diet, not allowing the achievement of nutritional recommendations. The analysis of dietary intake allows the identification of different aspects of food consumption, recognizing whether the diet of individuals or specific groups, such as workers, is adequate and may indicate possible health problems.The aim of the present study was to analyze the adequacy of energy intake, nutrients and the contribution of ultraprocessed foods in the diet of the 137 workers of collective meals at a university restaurants (RU) in Rio de Janeiro. This is a cross-sectional study with collective meal workers, of both sexes, who were working in two public RU in Rio de Janeiro, aged over 18 years. A questionnaire was used to evaluate data on socioeconomic status, work status and lifestyle. The weight deviation was evaluated by the Body Mass Index and the waist circumference (WC) was measured. The dietary intake was evaluated by two 24-hour recall and nutrient adequacy was based on the Dietary Reference Intake (DRI). The foods consumed were classified into four groups: in natura or minimally processed, cooking ingredients, processed and ultraprocessed, based on the NOVA classification. The Multiple Source Method program was used to estimate the habitual intake of nutrients. For statistical analysis, we used the relative and absolute frequency, Fisher's Exact Test and Chi-Square Test. The sample consisted of the majority of women in the age group from 31 to 50 years old, with higher education, separated, family income less than two minimum wages, maidens, black and white, and did not consume alcoholic beverages. Regarding weight deviation between the sexes, most of the women were obese and the men were eutrophic and pre-obese. The WC was adequate for the majority of men, and 68.3% of the women had WC above the reference value. The consumption of dietary components presented a lower percentage of adequacy for calcium and dietary fibers in both sexes, and sodium for men. The average energy consumption was 2180kcal, of which 52.75% came from in natura or minimally processed foods, 24.77% from ultra-processed foods, 12.78% from cooking ingredients and 9.70% from processed foods. Micronutrients and dietary fiber presented greater contribution in the minimally processed groups than in the others. The results show that, despite the inadequacy of micronutrients, the ingestion of collective meals workers presented a predominance of in natura or minimally processed foods. However, it is necessary to reduce the consumption of ultraprocessed foods for the promotion of healthy eating. |
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Soares, Eliane de Abreuhttp://lattes.cnpq.br/3933931316304967Aguiar, Odaleia Barbosa dehttp://lattes.cnpq.br/1523525089846972Ribeiro, Beatriz Gonçalveshttp://lattes.cnpq.br/2664824811201427Barbosa , Roseane Moreira Sampaiohttp://lattes.cnpq.br/4211691428243654http://lattes.cnpq.br/3006655514081509Nobre, Camila Fideliscamila_fidelis@yahoo.com.br2022-10-28T16:27:01Z2018-08-27NOBRE, Camila Fidelis. Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários. 2018. 83 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2018.http://www.bdtd.uerj.br/handle/1/18565Modifications in the food pattern have influenced the quality of the individuals' diet, not allowing the achievement of nutritional recommendations. The analysis of dietary intake allows the identification of different aspects of food consumption, recognizing whether the diet of individuals or specific groups, such as workers, is adequate and may indicate possible health problems.The aim of the present study was to analyze the adequacy of energy intake, nutrients and the contribution of ultraprocessed foods in the diet of the 137 workers of collective meals at a university restaurants (RU) in Rio de Janeiro. This is a cross-sectional study with collective meal workers, of both sexes, who were working in two public RU in Rio de Janeiro, aged over 18 years. A questionnaire was used to evaluate data on socioeconomic status, work status and lifestyle. The weight deviation was evaluated by the Body Mass Index and the waist circumference (WC) was measured. The dietary intake was evaluated by two 24-hour recall and nutrient adequacy was based on the Dietary Reference Intake (DRI). The foods consumed were classified into four groups: in natura or minimally processed, cooking ingredients, processed and ultraprocessed, based on the NOVA classification. The Multiple Source Method program was used to estimate the habitual intake of nutrients. For statistical analysis, we used the relative and absolute frequency, Fisher's Exact Test and Chi-Square Test. The sample consisted of the majority of women in the age group from 31 to 50 years old, with higher education, separated, family income less than two minimum wages, maidens, black and white, and did not consume alcoholic beverages. Regarding weight deviation between the sexes, most of the women were obese and the men were eutrophic and pre-obese. The WC was adequate for the majority of men, and 68.3% of the women had WC above the reference value. The consumption of dietary components presented a lower percentage of adequacy for calcium and dietary fibers in both sexes, and sodium for men. The average energy consumption was 2180kcal, of which 52.75% came from in natura or minimally processed foods, 24.77% from ultra-processed foods, 12.78% from cooking ingredients and 9.70% from processed foods. Micronutrients and dietary fiber presented greater contribution in the minimally processed groups than in the others. The results show that, despite the inadequacy of micronutrients, the ingestion of collective meals workers presented a predominance of in natura or minimally processed foods. However, it is necessary to reduce the consumption of ultraprocessed foods for the promotion of healthy eating.As modificações no padrão alimentar têm influenciado na qualidade da dieta dos indivíduos, não permitindo alcançar as recomendações nutricionais. A análise da ingestão dietética permite identificar diferentes aspectos do consumo alimentar reconhecendo se a alimentação de indivíduos ou de grupos específicos, como trabalhadores, encontra-se adequada, e ainda podendo indicar possíveis agravos a saúde. O objetivo do presente estudo foi analisar a adequação da ingestão energética, de nutrientes e a contribuição de alimentos ultraprocessados na dieta dos 137 trabalhadores de alimentação coletiva de restaurantes universitários (RU) do Rio de Janeiro. Trata-se de um estudo seccional, com trabalhadores de alimentação coletiva, de ambos os sexos, que desenvolviam suas atividades em dois RU públicos do Rio de Janeiro, com idade acima de 18 anos. Por meio de um questionário avaliou-se dados sobre condição socioeconômica, de trabalho e estilo de vida. Foi avaliado o desvio ponderal pelo Índice de Massa Corporal e medido o perímetro de cintura (PC). O consumo alimentar foi avaliado por dois recordatórios de 24 horas e a adequação dos nutrientes foi baseada nas Dietary Reference Intake (DRI). Os alimentos consumidos foram classificados em quatro grupos: in natura ou minimamente processados, ingredientes culinários, processados e ultraprocessados, baseados na classificação NOVA. Utilizou-se o programa Multiple Source Method para estimar a ingestão habitual de nutrientes. Para as análises estatísticas utilizou-se frequência relativa e absoluta, Teste Exato de Fisher e Teste Qui Quadrado. A amostra era constituída pela maioria de mulheres na faixa etária de 31 a 50 anos, com ensino superior, separadas, renda familiar menor que dois salários mínimos, copeiras, negras e brancas, e não consumiam bebidas alcoólicas. Em relação ao desvio ponderal entre os sexos, a maioria das mulheres eram obesas e os homens eram eutróficos e pré-obesos. O PC estava adequado para a maioria dos homens, sendo que 68,3% das mulheres apresentavam PC acima do valor de referência. O consumo dos componentes dietéticos apresentou menor percentual de adequação para cálcio e fibras alimentares em ambos os sexos e sódio para os homens. O consumo energético médio foi de 2181 kcal, sendo 52,75% proveniente de alimentos in natura ou minimamente processados, 24,77% de ultraprocessados, 12,78% dos ingredientes culinários e 9,70% de processados. Os micronutrientes e fibras alimentares apresentaram maior contribuição nos grupos dos minimamente processados do que nos demais. Os resultados mostram que apesar da inadequação em micronutrientes, a ingestão dos trabalhadores de alimentação coletiva apresentou predomínio dos alimentos in natura ou minimamente processados. Contudo, é necessário reduzir o consumo de alimentos ultraprocessados para a promoção da alimentação saudável.Submitted by Mariangela CEH/A (marianfig.uerj@gmail.com) on 2022-10-28T16:27:01Z No. of bitstreams: 2 Dissertação - Camila Fidelis Nobre - 2018 - Completa.pdf: 1272561 bytes, checksum: 12aa6e609b3c620275d5d709da3bf212 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2022-10-28T16:27:01Z (GMT). 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dc.title.por.fl_str_mv |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
dc.title.alternative.eng.fl_str_mv |
Intake food in the diet of colletive meql workers at university restaurants |
title |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
spellingShingle |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários Nobre, Camila Fidelis Food Consumption Recommended Dietary Allowances Industrialized Foods Collective Feeding Nutrição Ciências de Alimentos Universidades e faculdades – Empregados Consumo Alimentar Recomendações Nutricionais Alimentos Industrializados Alimentação Coletiva CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
title_full |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
title_fullStr |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
title_full_unstemmed |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
title_sort |
Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários |
author |
Nobre, Camila Fidelis |
author_facet |
Nobre, Camila Fidelis camila_fidelis@yahoo.com.br |
author_role |
author |
author2 |
camila_fidelis@yahoo.com.br |
author2_role |
author |
dc.contributor.advisor1.fl_str_mv |
Soares, Eliane de Abreu |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/3933931316304967 |
dc.contributor.advisor-co1.fl_str_mv |
Aguiar, Odaleia Barbosa de |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/1523525089846972 |
dc.contributor.referee1.fl_str_mv |
Ribeiro, Beatriz Gonçalves |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2664824811201427 |
dc.contributor.referee2.fl_str_mv |
Barbosa , Roseane Moreira Sampaio |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/4211691428243654 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3006655514081509 |
dc.contributor.author.fl_str_mv |
Nobre, Camila Fidelis camila_fidelis@yahoo.com.br |
contributor_str_mv |
Soares, Eliane de Abreu Aguiar, Odaleia Barbosa de Ribeiro, Beatriz Gonçalves Barbosa , Roseane Moreira Sampaio |
dc.subject.eng.fl_str_mv |
Food Consumption Recommended Dietary Allowances Industrialized Foods Collective Feeding |
topic |
Food Consumption Recommended Dietary Allowances Industrialized Foods Collective Feeding Nutrição Ciências de Alimentos Universidades e faculdades – Empregados Consumo Alimentar Recomendações Nutricionais Alimentos Industrializados Alimentação Coletiva CIENCIAS DA SAUDE::NUTRICAO |
dc.subject.por.fl_str_mv |
Nutrição Ciências de Alimentos Universidades e faculdades – Empregados Consumo Alimentar Recomendações Nutricionais Alimentos Industrializados Alimentação Coletiva |
dc.subject.cnpq.fl_str_mv |
CIENCIAS DA SAUDE::NUTRICAO |
description |
Modifications in the food pattern have influenced the quality of the individuals' diet, not allowing the achievement of nutritional recommendations. The analysis of dietary intake allows the identification of different aspects of food consumption, recognizing whether the diet of individuals or specific groups, such as workers, is adequate and may indicate possible health problems.The aim of the present study was to analyze the adequacy of energy intake, nutrients and the contribution of ultraprocessed foods in the diet of the 137 workers of collective meals at a university restaurants (RU) in Rio de Janeiro. This is a cross-sectional study with collective meal workers, of both sexes, who were working in two public RU in Rio de Janeiro, aged over 18 years. A questionnaire was used to evaluate data on socioeconomic status, work status and lifestyle. The weight deviation was evaluated by the Body Mass Index and the waist circumference (WC) was measured. The dietary intake was evaluated by two 24-hour recall and nutrient adequacy was based on the Dietary Reference Intake (DRI). The foods consumed were classified into four groups: in natura or minimally processed, cooking ingredients, processed and ultraprocessed, based on the NOVA classification. The Multiple Source Method program was used to estimate the habitual intake of nutrients. For statistical analysis, we used the relative and absolute frequency, Fisher's Exact Test and Chi-Square Test. The sample consisted of the majority of women in the age group from 31 to 50 years old, with higher education, separated, family income less than two minimum wages, maidens, black and white, and did not consume alcoholic beverages. Regarding weight deviation between the sexes, most of the women were obese and the men were eutrophic and pre-obese. The WC was adequate for the majority of men, and 68.3% of the women had WC above the reference value. The consumption of dietary components presented a lower percentage of adequacy for calcium and dietary fibers in both sexes, and sodium for men. The average energy consumption was 2180kcal, of which 52.75% came from in natura or minimally processed foods, 24.77% from ultra-processed foods, 12.78% from cooking ingredients and 9.70% from processed foods. Micronutrients and dietary fiber presented greater contribution in the minimally processed groups than in the others. The results show that, despite the inadequacy of micronutrients, the ingestion of collective meals workers presented a predominance of in natura or minimally processed foods. However, it is necessary to reduce the consumption of ultraprocessed foods for the promotion of healthy eating. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-08-27 |
dc.date.accessioned.fl_str_mv |
2022-10-28T16:27:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
NOBRE, Camila Fidelis. Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários. 2018. 83 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2018. |
dc.identifier.uri.fl_str_mv |
http://www.bdtd.uerj.br/handle/1/18565 |
identifier_str_mv |
NOBRE, Camila Fidelis. Ingestão dietética em trabalhadores de alimentação coletiva de restaurantes universitários. 2018. 83 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2018. |
url |
http://www.bdtd.uerj.br/handle/1/18565 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade do Estado do Rio de Janeiro |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Alimentação, Nutrição e Saúde |
dc.publisher.initials.fl_str_mv |
UERJ |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Centro Biomédico::Instituto de Nutrição |
publisher.none.fl_str_mv |
Universidade do Estado do Rio de Janeiro |
dc.source.none.fl_str_mv |
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Biblioteca Digital de Teses e Dissertações da UERJ |
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bdtd.suporte@uerj.br |
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