Navegando por Palavras-chave "food and nutrition education"

Agora exibindo 1 - 2 de 2
  • Imagem de Miniatura
    Item
    Acesso aberto (Open Access)
    O impacto da promoção de ações continuadas de educação alimentar e a representação social dos alimentos na redução de sobrepeso e obesidade em adolescentes
    (Universidade Federal de São Paulo (UNIFESP), 2014-02-09) Azevedo, Ana Cristina Goncalves de [UNIFESP]; Vitalle, Maria Sylvia de Souza [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    The intake of a diet high in sugar and fat has been part a commom practice among adolescents and it increases the risk of obesity among them. Nutrition education in schools can help promote the adoption of healthy food habits. The teacher’s involvement in the process would be essential in this process, so their training and knowledge of the social representation of food by this agent is critical to the process. The aim of the study to verify the impact of intervention on nutrition in adolescents and the social representation of food by Physical Education Teacher. The specifics goals are to verify the impact of an intervention on the dietary patterns of adolescents, nutritional status, sexual maturation, stages of behavior changes for sugars, fats, fruits and vegetables; perceived consumption their fruit and vegetable intake, and talk about the food social representations with their Physical Education Teacher. Method: A qualitative and quantitative study was held in six public schools in the city of São Paulo. Between November 2010 and November 2012, 226 male and female students whose ages varied from 13 to 19 took part of the quantitative study. Weight, height, body mass index, waist circumference, stage was evaluated behavior change and food intake by semiquantitative food frequency questionnaire. The Chi-square test was used to identify the groups. Dietary patterns were identified by factorial analyzes with Varimax rotation. Mann-Whitney and Kruskal-Walliswere used to associate the evaluation of the intervention impact.Physical Education Teacher took part in the qualitative studies. Interviews about their life experiences held between March and May in 2014were used to analyze the social representation. . For the content analysis was used Bardin.. It was approved by The Comitê de Ética e Pesquisa da Universidade Federal de São Paulo. Six dietary patterns that didn’t go through any kind of change were identified during this process: junk food, healthy food, urban food, morning drinks, traditional, coffee and fat. No changes were identified in the BMI, with higher prevalence of normal weight and pubescent . An association between overweight and cardiovascular risk and also between obesity and post puberty The intervention group showed a more accurate perception concerning their vegetable intake. During the analyzes 13 theme categories came through: breastfeeding, childhood feeding, maternal care, teen eating habits, eating habits at school, adulthood eating habits, eating memory, healthy eating habits, the meaning being meals, health, part in the Project, transversal theme. The social representation of food had it focus on health, pleasure and affection. Conclusion: The educational intervention did not provide dietary changes, as the stages of behavior apparently worsened, but may reflect the better understanding of consumption. The social representation of food by the physical education teachers were introduced as aspects of health, pleasure and affection, what could compromise their pedagogical practice.
  • Imagem de Miniatura
    Item
    Acesso aberto (Open Access)
    Orientação nutricional do paciente com deficiência de ferro
    (Associação Brasileira de Hematologia e Hemoterapia e Terapia Celular, 2010-06-01) Bortolini, Gisele A.; Fisberg, Mauro [UNIFESP]; Ministério da Saúde; Universidade Federal de São Paulo (UNIFESP)
    Iron deficiency occurs when nutritional iron reserves are used up mainly as a result of a negative balance between intake and requirements. When iron deficiency is severe, the patient evolves with iron deficiency anaemia. Replacement of iron reserves is normally by means of a medicinal supplement. One low cost alternative that does not present unwanted side effects is nutritional education which aims at quantitatively and qualitatively improving the consumption of foods and thus provide a healthy diet. The current study presents nutritional guidelines both for the prevention and treatment of iron deficiency anaemia. It is important that an evaluation of dietary intake is made and that dietary counseling is followed to assist treatment and to change eating habits, thereby preventing the recurrence of iron deficiency. The most vulnerable groups for iron deficiency warrant special attention, and include children, pregnant women and women of childbearing age.