Avaliação do estado nutricional e presença de comorbidades em colaboradores dos Restaurantes Universitários da Universidade Federal da Paraíba

Abstract

The world reality in a Food and Nutrition Unit demands the physical functional capacity of employees, which is closely related to their health status. Daily handing food leads to an increased calorie intake among workers due to the higher frequency of food consumption. In this context, the study aimed to assess the eating behavior during work hours, anthropometric profile, and the prevalence of comorbidities among employees of Food and Nutrition Units (University Restaurants). Subjective study variables for sample characterization were collected through a questionnaire. Anthropometric assessment was carried out by collecting weight, height, waist circumference, hip circumference, and skinfold thickness. (triceps, suprailiac, and abdominal for men, and subscapular, suprailiac, and thigh for women). Nutritional status was classified according to Body Mass Index (BMI), and cardiovascular risk was defined through the waist-to-hip ratio, following the parameters of de World Health Organization. Body composition was evaluated using the Guedes protocol, and the percentage of body fat using the Siri formula, with adaptations. Data treatment and analysis were conducted through descriptive statistics applies with Microsoft Excel software. The study group showed a high rate of overweight and obesity (mean BMI of 26,9 ± 5,7 Kg/m²), with body composition revealing fat levels above the ideal (29,8% for women and 21,6% for men), along with a prevalence of comorbities (Diabetes Mellitus – 8,6% and systemic arterial hypertension – 28,6%), and inadequacies in dietary habits, including high consumption of sugar-sweetened beverages. This findings could impact positively in their work activities development.