0085/2024 - Fatores associados à qualidade da dieta de trabalhadores de saúde durante o enfrentamento da pandemia de covid-19 Factors associated with health workers\' quality of diet during the fight against the covid-19 pandemic
O estudo caracterizou a qualidade da dieta dos trabalhadores de saúde de um hospital escola de Pelotas-RS, após o primeiro pico da pandemia de covid-19, entre outubro e dezembro de 2020. Realizou-se um estudo transversal com 1159 trabalhadores do hospital, avaliando a frequência alimentar da última semana e a associação entre aspectos sociodemográficos, comportamentais e ocupacionais e o Índice de Qualidade da Dieta, por regressão logística multinomial. Entrevistados do sexo feminino (OR=1,58), com 50 anos ou mais (OR=3,70), com ensino superior (OR=1,32) e fisicamente ativos (OR=5,37) apresentaram melhor qualidade da dieta. Já os que faziam consumo alto de álcool (OR=0,39), trabalhadores do apoio (segurança, higienização e manutenção) (OR=0,36) e que realizaram suas refeições na rua (restaurante, lanchonete) (OR=0,40) apresentaram pior qualidade da dieta. Durante a pandemia, 48,7% relataram aumento de peso, 25% piora na qualidade e 43,1% aumento na quantidade dos alimentos consumidos. O excesso de peso foi de 63,4%. Os trabalhadores consumiam tanto alimentos saudáveis como não saudáveis e a pandemia afetou negativamente a qualidade da dieta. É preciso realizar ações de educação nutricional e melhorar o acesso à alimentação saudável durante o trabalho.
Palavras-chave:
hábitos alimentares, comportamento alimentar, covid-19, pandemia, recursos humanos em hospital
Abstract:
The study characterized the dietary quality of healthcare workers at a teaching hospital in Pelotas-RS, Brazil, after the first peak of the COVID-19 pandemic, between October and December 2020. A cross-sectional study was conducted with 1159 hospital workers, assessing their food frequency in the past week and examining the association between sociodemographic, behavioral, and occupational factors and the Diet Quality Index using multinomial logistic regression. Female respondents (OR=1.58), those aged 50 or older (OR=3.70), with a higher education degree (OR=1.32), and physically active individuals (OR=5.37) demonstrated better dietary quality. Conversely, those with high alcohol consumption (OR=0.39), support staff (security, sanitation, and maintenance) (OR=0.36), and those who ate meals outside (restaurants, snack bars) (OR=0.40) exhibited poorer dietary quality. During the pandemic, 48.7% reported weight gain, 25% reported a deterioration in diet quality, and 43.1% reported an increase in the quantity of food consumed. The prevalence of overweight was 63.4%. Workers consumed both healthy and unhealthy foods, and the pandemic negatively impacted diet quality. Nutritional education initiatives are needed, along with efforts to improve access to healthy food during work.
Factors associated with health workers\' quality of diet during the fight against the covid-19 pandemic
Resumo (abstract):
The study characterized the dietary quality of healthcare workers at a teaching hospital in Pelotas-RS, Brazil, after the first peak of the COVID-19 pandemic, between October and December 2020. A cross-sectional study was conducted with 1159 hospital workers, assessing their food frequency in the past week and examining the association between sociodemographic, behavioral, and occupational factors and the Diet Quality Index using multinomial logistic regression. Female respondents (OR=1.58), those aged 50 or older (OR=3.70), with a higher education degree (OR=1.32), and physically active individuals (OR=5.37) demonstrated better dietary quality. Conversely, those with high alcohol consumption (OR=0.39), support staff (security, sanitation, and maintenance) (OR=0.36), and those who ate meals outside (restaurants, snack bars) (OR=0.40) exhibited poorer dietary quality. During the pandemic, 48.7% reported weight gain, 25% reported a deterioration in diet quality, and 43.1% reported an increase in the quantity of food consumed. The prevalence of overweight was 63.4%. Workers consumed both healthy and unhealthy foods, and the pandemic negatively impacted diet quality. Nutritional education initiatives are needed, along with efforts to improve access to healthy food during work.
Goularte, L. M., Flesch, B. D., Carvalho, M. P., Szortyka, A. L. S. C., Delpino, F. M., Fassa, A. G.. Fatores associados à qualidade da dieta de trabalhadores de saúde durante o enfrentamento da pandemia de covid-19. Cien Saude Colet [periódico na internet] (2024/mar). [Citado em 25/05/2025].
Está disponível em: http://cienciaesaudecoletiva.com.br/artigos/fatores-associados-a-qualidade-da-dieta-de-trabalhadores-de-saude-durante-o-enfrentamento-da-pandemia-de-covid19/19133?id=19133
