Meals served at a food and nutrition service: an evaluation of workers’ health
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2015 |
| Outros Autores: | , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por eng |
| Título da fonte: | Revista Brasileira em Promoção da Saúde |
| Texto Completo: | https://ojs.unifor.br/RBPS/article/view/3694 |
Resumo: | Objective: To evaluate the nutritional composition of meals served at a Food and Nutrition Service in relation to the nutritional parameters established by the Worker’s Food Program, and to evaluate the risk factors associated to the non-communicable chronic diseases found among the beneficiaries of the service. Methods: An observational, cross-sectional and descriptive study conducted at the Food and Nutrition Service, located at a company that provides automotive services in the municipality of Curitiba, Paraná (PR), in October 2014. For data collection, information regarding the nutritional composition of meals served at midday was gathered. An anthropometric evaluation was conducted, and a questionnaire was applied to evaluate the lifestyle of 19 company employees. Results: In general, the total energy value (1,311.7 Kcal), proteins (19%), total fats (32%), fibers (21.14 g), sodium (1,828.6 mg), and the percentage of calories from proteins (12%) in the meals served were above the limits established by the Worker’s Food Program. It was found that 53% of the employees were overweight, 21% were smokers, 58% did not practice physical activity, and 32% presented some pathological condition, with the diagnosis of arterial hypertension reported by all the employees. Conclusion: The meals served at the Food and Nutrition Service evaluated did not meet the parameters established for worker’s nutrition, which could harm the health of beneficiaries, when associated to the main risk factors found among them, such as excess weight, sedentary lifestyle, and prevalence of arterial hypertension, besides the lack of compliance with Brazilian labor laws. |
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Meals served at a food and nutrition service: an evaluation of workers’ healthComidas de la unidad de alimentación y nutrición: uma evaluación de la salud de los trabajadoresRefeições servidas em unidade de alimentação e nutrição: uma avaliação da saúde dos trabalhadoresNutrition Programs and PoliciesChronic DiseaseCollective FeedingNutritional Status.Programas y Políticas de Nutrición y AlimentaciónEnfermedad CrónicaAlimentación ColectivaEstado Nutricional.Programas e Políticas de Nutrição e AlimentaçãoDoença CrônicaAlimentação ColetivaEstado Nutricional.Objective: To evaluate the nutritional composition of meals served at a Food and Nutrition Service in relation to the nutritional parameters established by the Worker’s Food Program, and to evaluate the risk factors associated to the non-communicable chronic diseases found among the beneficiaries of the service. Methods: An observational, cross-sectional and descriptive study conducted at the Food and Nutrition Service, located at a company that provides automotive services in the municipality of Curitiba, Paraná (PR), in October 2014. For data collection, information regarding the nutritional composition of meals served at midday was gathered. An anthropometric evaluation was conducted, and a questionnaire was applied to evaluate the lifestyle of 19 company employees. Results: In general, the total energy value (1,311.7 Kcal), proteins (19%), total fats (32%), fibers (21.14 g), sodium (1,828.6 mg), and the percentage of calories from proteins (12%) in the meals served were above the limits established by the Worker’s Food Program. It was found that 53% of the employees were overweight, 21% were smokers, 58% did not practice physical activity, and 32% presented some pathological condition, with the diagnosis of arterial hypertension reported by all the employees. Conclusion: The meals served at the Food and Nutrition Service evaluated did not meet the parameters established for worker’s nutrition, which could harm the health of beneficiaries, when associated to the main risk factors found among them, such as excess weight, sedentary lifestyle, and prevalence of arterial hypertension, besides the lack of compliance with Brazilian labor laws.Objetivo: Evaluar la composición nutricional de las comidas de la Unidad de Alimentación y Nutrición respecto los parâmetros de nutrición establecidos en el Programa de Alimentación Del Trabajador y evaluar los factores de riesgo asociados a las Enfermedades Crónicas No Trasmisibles de los beneficiados. Métodos: Se realizó un estudio observacional, transversal y descriptivo en una Unidad de Alimentación y Nutrición localizada en una empresa del sector de servicio automotriz, en el município de Curitiba-PR en octubre de 2014. Para la recogida de datos se obtuvieron informaciones respecto la composición nutricional de las comidas servidas en el almuerzo durante un mes. Se realizó la evaluación antropométrica y se aplicó un cuestionario para evaluar el estilo de vida de 19 empleados de la empresa. Resultados: En la media general, el valor energético total (1.311,7 Kcal), proteínas (19%), las grasas totales (32%), las fibras (21,14 g), el sodio (1828,6 mg) y el porcentual proteicocalórico (12%) de las comidas estaban por encima de los limites establecidos en el Programa de Alimentación del Trabajador. Se constató que el 53% de los trabajadores tenían sobrepeso, el 21% eran fumadores, el 58% no practicaban actividad física, el 32% presentaban alguna patología y el diagnostico de hipertensión arterial fue relatado por todos los trabajadores. Conclusión: Las comidas de la Unidad de Alimentación y Nutrición evaluada eran inadecuadas para los parámetros establecidos para la alimentación del trabajador lo que puede perjudicar a la salud de los beneficiarios al asociarlas a los principales factores de riesgo encontrados como el sobrepeso, el sedentarismo y la prevalência de hipertensión arterial además del no cumplimiento de la legislación brasileña de trabajo.Objetivo: Avaliar a composição nutricional das refeições servidas em uma Unidade de Alimentação e Nutrição em relação aos parâmetros nutricionais estabelecidos pelo Programa de Alimentação do Trabalhador e avaliar os fatores de risco associados às Doenças Crônicas Não Transmissíveis existentes nos beneficiados. Métodos: Realizou-se estudo observacional, transversal e descritivo em uma Unidade de Alimentação e Nutrição, localizada em uma empresa do setor de prestação de serviços automotivos, no município de Curitiba-PR, em outubro de 2014. Para a coleta de dados, obtiveram-se informações referentes à composição nutricional das refeições servidas no período do almoço, durante um mês. Realizou-se avaliação antropométrica e aplicou-se um questionário para avaliar o estilo de vida de 19 funcionários da empresa. Resultados: Na média geral, o valor energético total (1.311,7 Kcal), proteínas (19%), gorduras totais (32%), fibras (21,14 g), sódio (1828,6 mg) e o percentual proteico-calórico (12%) das refeições estavam acima dos limites estabelecidos pelo Programa de Alimentação do Trabalhador. Constatou-se que 53% dos funcionários estavam com sobrepeso, 21% eram fumantes, 58% não praticavam atividade física e 32% apresentavam alguma patologia, sendo o diagnóstico de hipertensão arterial relatado por todos os funcionários. Conclusão: As refeições servidas na Unidade de Alimentação e Nutrição avaliada estavam inadequadas aos parâmetros estabelecidos para a alimentação do trabalhador, o que pode acarretar prejuízo à saúde dos beneficiários quando associado aos principais fatores de riscos encontrados, como sobrepeso, sedentarismo e prevalência de hipertensão arterial, além do não cumprimento à legislação trabalhista brasileira.Universidade de Fortaleza2015-12-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion"Peer-reviewed Article""Avaliado pelos pares""Avaliado pelos pares"application/pdfapplication/pdfhttps://ojs.unifor.br/RBPS/article/view/369410.5020/18061230.2015.p578Brazilian Journal in Health Promotion; Vol. 28 No. 4 (2015); 578-586Revista Brasileña en Promoción de la Salud; Vol. 28 Núm. 4 (2015); 578-586Revista Brasileira em Promoção da Saúde; v. 28 n. 4 (2015); 578-5861806-1230reponame:Revista Brasileira em Promoção da Saúdeinstname:Universidade de Fortaleza (Unifor)instacron:UFORporenghttps://ojs.unifor.br/RBPS/article/view/3694/pdfhttps://ojs.unifor.br/RBPS/article/view/3694/pdf_1Batista, Priscila de LimaStangarlin, LizeMedeiros, Laissa BenitesSerafim, Ana Lúciade Jesus, Naína Lopes de SouzaPeixoto, Caroline dos SantosMoreira, Mariane Rossatoinfo:eu-repo/semantics/openAccess2022-02-16T12:29:37Zoai:ojs.ojs.unifor.br:article/3694Revistahttps://periodicos.unifor.br/RBPS/oai1806-12301806-1222opendoar:2022-02-16T12:29:37Revista Brasileira em Promoção da Saúde - Universidade de Fortaleza (Unifor)false |
| dc.title.none.fl_str_mv |
Meals served at a food and nutrition service: an evaluation of workers’ health Comidas de la unidad de alimentación y nutrición: uma evaluación de la salud de los trabajadores Refeições servidas em unidade de alimentação e nutrição: uma avaliação da saúde dos trabalhadores |
| title |
Meals served at a food and nutrition service: an evaluation of workers’ health |
| spellingShingle |
Meals served at a food and nutrition service: an evaluation of workers’ health Batista, Priscila de Lima Nutrition Programs and Policies Chronic Disease Collective Feeding Nutritional Status. Programas y Políticas de Nutrición y Alimentación Enfermedad Crónica Alimentación Colectiva Estado Nutricional. Programas e Políticas de Nutrição e Alimentação Doença Crônica Alimentação Coletiva Estado Nutricional. |
| title_short |
Meals served at a food and nutrition service: an evaluation of workers’ health |
| title_full |
Meals served at a food and nutrition service: an evaluation of workers’ health |
| title_fullStr |
Meals served at a food and nutrition service: an evaluation of workers’ health |
| title_full_unstemmed |
Meals served at a food and nutrition service: an evaluation of workers’ health |
| title_sort |
Meals served at a food and nutrition service: an evaluation of workers’ health |
| author |
Batista, Priscila de Lima |
| author_facet |
Batista, Priscila de Lima Stangarlin, Lize Medeiros, Laissa Benites Serafim, Ana Lúcia de Jesus, Naína Lopes de Souza Peixoto, Caroline dos Santos Moreira, Mariane Rossato |
| author_role |
author |
| author2 |
Stangarlin, Lize Medeiros, Laissa Benites Serafim, Ana Lúcia de Jesus, Naína Lopes de Souza Peixoto, Caroline dos Santos Moreira, Mariane Rossato |
| author2_role |
author author author author author author |
| dc.contributor.author.fl_str_mv |
Batista, Priscila de Lima Stangarlin, Lize Medeiros, Laissa Benites Serafim, Ana Lúcia de Jesus, Naína Lopes de Souza Peixoto, Caroline dos Santos Moreira, Mariane Rossato |
| dc.subject.por.fl_str_mv |
Nutrition Programs and Policies Chronic Disease Collective Feeding Nutritional Status. Programas y Políticas de Nutrición y Alimentación Enfermedad Crónica Alimentación Colectiva Estado Nutricional. Programas e Políticas de Nutrição e Alimentação Doença Crônica Alimentação Coletiva Estado Nutricional. |
| topic |
Nutrition Programs and Policies Chronic Disease Collective Feeding Nutritional Status. Programas y Políticas de Nutrición y Alimentación Enfermedad Crónica Alimentación Colectiva Estado Nutricional. Programas e Políticas de Nutrição e Alimentação Doença Crônica Alimentação Coletiva Estado Nutricional. |
| description |
Objective: To evaluate the nutritional composition of meals served at a Food and Nutrition Service in relation to the nutritional parameters established by the Worker’s Food Program, and to evaluate the risk factors associated to the non-communicable chronic diseases found among the beneficiaries of the service. Methods: An observational, cross-sectional and descriptive study conducted at the Food and Nutrition Service, located at a company that provides automotive services in the municipality of Curitiba, Paraná (PR), in October 2014. For data collection, information regarding the nutritional composition of meals served at midday was gathered. An anthropometric evaluation was conducted, and a questionnaire was applied to evaluate the lifestyle of 19 company employees. Results: In general, the total energy value (1,311.7 Kcal), proteins (19%), total fats (32%), fibers (21.14 g), sodium (1,828.6 mg), and the percentage of calories from proteins (12%) in the meals served were above the limits established by the Worker’s Food Program. It was found that 53% of the employees were overweight, 21% were smokers, 58% did not practice physical activity, and 32% presented some pathological condition, with the diagnosis of arterial hypertension reported by all the employees. Conclusion: The meals served at the Food and Nutrition Service evaluated did not meet the parameters established for worker’s nutrition, which could harm the health of beneficiaries, when associated to the main risk factors found among them, such as excess weight, sedentary lifestyle, and prevalence of arterial hypertension, besides the lack of compliance with Brazilian labor laws. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-12-30 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion "Peer-reviewed Article" "Avaliado pelos pares" "Avaliado pelos pares" |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://ojs.unifor.br/RBPS/article/view/3694 10.5020/18061230.2015.p578 |
| url |
https://ojs.unifor.br/RBPS/article/view/3694 |
| identifier_str_mv |
10.5020/18061230.2015.p578 |
| dc.language.iso.fl_str_mv |
por eng |
| language |
por eng |
| dc.relation.none.fl_str_mv |
https://ojs.unifor.br/RBPS/article/view/3694/pdf https://ojs.unifor.br/RBPS/article/view/3694/pdf_1 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf application/pdf |
| dc.publisher.none.fl_str_mv |
Universidade de Fortaleza |
| publisher.none.fl_str_mv |
Universidade de Fortaleza |
| dc.source.none.fl_str_mv |
Brazilian Journal in Health Promotion; Vol. 28 No. 4 (2015); 578-586 Revista Brasileña en Promoción de la Salud; Vol. 28 Núm. 4 (2015); 578-586 Revista Brasileira em Promoção da Saúde; v. 28 n. 4 (2015); 578-586 1806-1230 reponame:Revista Brasileira em Promoção da Saúde instname:Universidade de Fortaleza (Unifor) instacron:UFOR |
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Universidade de Fortaleza (Unifor) |
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UFOR |
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UFOR |
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Revista Brasileira em Promoção da Saúde |
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Revista Brasileira em Promoção da Saúde |
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Revista Brasileira em Promoção da Saúde - Universidade de Fortaleza (Unifor) |
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1808844181247885312 |