Food quality and nutritional status of university employees

• Autor(a) principal: Maniglia, Fabíola Pansani
• Data de Publicação: 2020
• Outros Autores: Oliveira, Bruno Affonso Parenti de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Saúde (Santa Maria)
• Texto Completo: https://periodicos.ufsm.br/revistasaude/article/view/43049
• topic: Nutritional assessment; Food habits; Worker’s health; Nutritional status; Feeding.; Avaliação nutricional; Hábitos alimentares; Saúde do trabalhador; Estado nutricional; Alimentação.

Objective: To identify the feed quality and nutritional status of university employees. Methods: This is a cross-sectional survey with 239 employees from a university in the state of São Paulo. The anthropometric evaluation was composed of the measures of weight, height, arm and waist circumferences and Body Mass Index. For the evaluation of the feed quality, the Ministry of Health Questionnaire “How is your food?” was used. The data collected were submitted to descriptive and statistical analysis. Results: Most of the employees were female, sedentary and with an average age of 35.3 ± 12.8 years. There was an insufficient intake of regulator foods and a high sodium and fat content, which were in agreement with the data of overweight in 54.1% of the participants and abdominal adiposity in 56.5%. The practice of physical exercise, vegetable and legumes consumption and the habit of reading food labels were associated with better scores in the questionnaire (p <0.05). Conclusion: The low quality of the employees’ diet was consistent with the impaired nutritional status of these individuals. Considering this relationship, there is a need for the university to exercise its role in promoting health and improving the quality of life of its employees.