ANÁLISE DO PERFIL ALIMENTAR E ESTADO NUTRICIONAL DE LACTENTES DO SETOR DA PUERICULTURA DO HOSPITAL UNIVERSITÁRIO LAURO WANDERLEY

Abstract

At all stages of life, correct nutrition is necessary. In the period from zero to two years, it represents the necessary substrate for rapid growth and development. Therefore, the creation of adequate eating habits is an anteroom to nutrition conducive to health conservation. The implementation of complementary feeding is intensely correlated with purchasing power and with family food education itself. In the present work, an overview of the most prevalent food categories was constructed for the socio-economic conditions described, as well as nutritional status, through the application of a questionnaire in the childcare sector of the HULW. Among the population studied, the majority lived in the nearby urban area, with demographic conditions and socio-economic and educational profile in line with that of the region. Most children were between 6 and 7 months old at the time of the consultation, accompanied by their mother. The main supporting role in the care of infants was balanced between husband/partner/boyfriend and maternal grandmother. The most consumed foods were fruits and vegetables. Among the categories, the consumption of ultra-processed foods, in a significant percentage, and the relatively low protein intake drew attention. The trend of meals per day was 4. In general, the nutritional status of the children was, in most cases, within the expected range for their age. Such data confirm that the guidelines received as part of health education are fundamental and have a positive influence on the correct categories to be introduced as part of a healthy complementary diet for a nutritional profile within the normal range. However, in some cases, we observed the presence of risk factors for obesity, malnutrition and habits harmful to the infant's future quality of life. The substitution of fresh fruits for juices, the non-correct progression of food texture, the imbalance in the amount of categories present in the composition for each age, until reaching the family menu. They can be influenced by some variables described in the study (role of past generations (grandparents), maternal educational level, early/late introduction, breastfeeding) until reaching a similar diet to the family in a suitable way, maintaining adequate nutritional support. We can conclude that even if it is a result that reflects the hard work of the service, we need to reinforce the guidelines, implementing practical alternatives that help in the form of transfer and understanding.