Percepção de gestantes na Atenção Primária à Saúde sobre alimentação saudável / Perception of pregnant women in Primary Health Care about healthy eating

A gestação promove várias transformações no organismo feminino, levando a uma maior demanda energética e nutricional. Se a demanda não for alcançada, haverá uma competição entre o feto e a mãe, o que pode acarretar prejuízos ao desenvolvimento fetal. Embora amplamente discutida, não está muito claro como as gestantes enxergam a alimentação saudável e se conseguem segui-la no dia a dia. Nesse sentido, é importante saber como as gestantes compreendem o tema, se estão recebendo orientações, o que fazem com o saber adquirido e quais fatores estão influenciando suas escolhas alimentares. O objetivo da pesquisa foi verificar o conhecimento de gestantes atendidas na Atenção Primária à Saúde em Belém-PA sobre alimentação saudável, tal como caracterizar o perfil socioeconômico e demográfico e o estado nutricional das participantes. Trata-se de um estudo quanti-qualitativo realizado com 27 gestantes atendidas na UMS Guamá utilizando-se questionário com dados socioeconômicos e demográficos e formulário semiestruturado com perguntas acerca de sua percepção sobre alimentação saudável, além de peso, altura e idade gestacional declarados. Os dados qualitativos foram analisados pelos métodos Análise da Similitude e Nuvem de Palavras. O estudo apontou que a maioria das gestantes são jovens, possuem o ensino médio, são solteiras, tem renda de um salário mínimo e sabem como alcançar uma alimentação saudável, todavia, diversos fatores influenciam suas escolhas alimentares, sendo determinantes e condicionantes da situação de alimentação, nutrição e saúde, e do acesso e consumo de alimentos saudáveis no dia a dia. Em relação ao estado nutricional, observou-se o mesmo percentual de gestantes eutróficas e com excesso de peso, o que pode estar relacionado aos diversos fatores que influenciam suas escolhas alimentares.

Pregnancy promotes several transformations in the female organism, leading to a greater energetic and nutritional demand. If the demand is not met, there will be a competition between the fetus and the mother, which can cause harm to fetal development. Although widely discussed, it is not very clear how pregnant women see healthy eating and whether they can follow it during their daily life. Therefore, it is important to know how pregnant women understand this theme, whether they are receiving guidance, what they do with the acquired knowledge, and what factors are influencing their dietary choices. The aim of this study was to verify the knowledge of pregnant women assisted in primary health care in Belém, PA concerning healthy eating, such as characterizing the socioeconomic and demographic profile and nutritional status of the participants. This is a quantitative-qualitative study conducted with 27 pregnant women enrolled at MHC Guamá using a questionnaire with socioeconomic and demographic data and a semi-structured form with questions about their perception of healthy eating and self-declared weight, height, and gestational age. Qualitative data were analyzed using the Similitude Analysis and Word Cloud methods. The study pointed out that most pregnant women are young, have a high school education, are single, have one minimum wage income, and know how to achieve a healthy diet. However, several factors influence their food choices such as the conditions of their food, nutrition, and health, and the access and consumption of healthy foods on a daily basis. Regarding nutritional status, the same percentage of eutrophic and overweight pregnant women was observed, which may be related to the various factors that influence their dietary choices.

Nutritional status and food consumption of patients with Parkinson disease.

BACKGROUND: Parkinson's disease (PD) is a neurodegenerative disease that affects food intake as the disease progresses. The assessment of nutritional status is essential to identify early nutritional deficits. OBJECTIVE: To investigate the nutritional status and food intake of patients diagnosed with PD. METHODS: This was a descriptive, cross-sectional, and quantitative study. A structured questionnaire with restricted questions was applied to identify the sociodemographic profile and anthropometric measurements were taken. To evaluate the disease stage, the modified Hoehn & Yahr scale was used. Food intake was evaluated using the Food Frequency Questionnaire (FFQ). The acquired information was organized in the Microsoft Office Excel 2010 program and statistical analysis was performed using the BioEstat 5.3 program. RESULTS: The research was carried out with 40 patients; the majority was male (60%), over 60 years old (52.5%), single (55%), with a high school degree (42.5%), retirees (80%), and receiving one minimum salary (42.5%). Most were classified with eutrophic (42.5%) and overweight (42.5%). About food consumption, the most common foods were banana (60%), fish (52.5%), acerola (45%), and orange (32%). Among the high-risk foods, red meat (82.5%), fried foods (30%), heavy cream (25%), and filled sandwich cookies (25%) were the most common. CONCLUSIONS: Most patients had a high consumption of red meat and processed foods, with relevant consumption of some fruits and low consumption of grains and oilseeds. The disease stage was not associated with nutritional status.

Nutritional status and food consumption of patients with Parkinson disease / Estado nutricional e consumo alimentar de pacientes com doença de Parkinson

ABSTRACT Background: Parkinson's disease (PD) is a neurodegenerative disease that affects food intake as the disease progresses. The assessment of nutritional status is essential to identify early nutritional deficits. Objective: To investigate the nutritional status and food intake of patients diagnosed with PD. Methods: This was a descriptive, cross-sectional, and quantitative study. A structured questionnaire with restricted questions was applied to identify the sociodemographic profile and anthropometric measurements were taken. To evaluate the disease stage, the modified Hoehn & Yahr scale was used. Food intake was evaluated using the Food Frequency Questionnaire (FFQ). The acquired information was organized in the Microsoft Office Excel 2010 program and statistical analysis was performed using the BioEstat 5.3 program. Results: The research was carried out with 40 patients; the majority was male (60%), over 60 years old (52.5%), single (55%), with a high school degree (42.5%), retirees (80%), and receiving one minimum salary (42.5%). Most were classified with eutrophic (42.5%) and overweight (42.5%). About food consumption, the most common foods were banana (60%), fish (52.5%), acerola (45%), and orange (32%). Among the high-risk foods, red meat (82.5%), fried foods (30%), heavy cream (25%), and filled sandwich cookies (25%) were the most common. Conclusions: Most patients had a high consumption of red meat and processed foods, with relevant consumption of some fruits and low consumption of grains and oilseeds. The disease stage was not associated with nutritional status.

RESUMO Antecedentes: A doença de Parkinson (DP) é uma doença neurodegenerativa que afeta a ingestão alimentar à medida que a doença progride. A avaliação do estado nutricional é essencial para identificar precocemente déficits nutricionais. Objetivo: Investigar o estado nutricional e o consumo alimentar de pacientes com diagnóstico de DP. Métodos: Estudo descritivo, transversal e quantitativo. Foi aplicado um questionário estruturado com questões fechadas para identificar o perfil sociodemográfico e as medidas antropométricas. Para avaliar o estágio de progressão da doença foi utilizada a escala modificada de Hoehn & Yahr. O consumo alimentar foi avaliado por meio do Questionário de Frequência alimentar (QFA). As informações obtidas foram organizadas no programa Microsoft Office Excel 2010 e a análise estatística foi realizada por meio do programa BioEstat5.3. Resultados: Pesquisa realizada com 40 pacientes, a maioria do sexo masculino (60%), acima de 60 anos (52,5%), solteiros (55%), com ensino médio (42,5%), aposentados (80%) e com um salário mínimo (42,5%). Foram classificados com eutrofia (42,5%) e com excesso de peso (42,5%). Com relação ao consumo alimentar, destacou-se o consumo de banana (60%), peixe (52,5%), acerola (45%) e a laranja (32%). Entre os alimentos de risco destacou-se a carne vermelha (82,5%), fritura (30%), creme de leite (25%), e biscoito recheado (25%). Conclusões: A maioria dos pacientes apresentou consumo elevado de carne vermelha e alimentos processados, com consumo relevante de algumas frutas e baixo consumo de grãos e oleaginosas. O estágio de progressão da doença não teve associação com o estado nutricional.

Odontologia e saúde mental: experiência do PET Saúde no Centro de Atenção Psicossocial Álcool e Drogas / Odontology and mental health: experience of PET Saúde in the Center for Psychosocial Care Alcohol and Drugs

A fim de discutir a importância de experiências multiprofissionais e o papel de inovação do PET - Saúde na formação acadêmica, este artigo relata a experiência do PET - Odontologia da UFPA junto à equipe multiprofissional de um CAPS AD localizado no município de Belém/PA, além de avaliar as condições de saúde bucal dos dependentes químicos. A experiência mostrou a integração entre os diferentes profissionais e motivou o desenvolvimento de habilidades dos discentes para o planejamento de ações integradas e criativas de promoção de saúde, através de metodologias ativas, apontando novos rumos de atenção à saúde, centrado na lógica da realidade da comunidade e não somente no ambiente clínico. As atividades realizadas pela equipe de Odontologia foram integradas às oficinas e grupos desenvolvidos na unidade, como oficinas culinárias e de confecção e o cuidado de hortas, que propiciaram momentos de educação em saúde bucal. Foram realizadas dinâmicas e rodas de conversas, sendo os usuários agentes ativos no processo de construção compartilhada de conhecimento. Ocorreu o "dia D no CAPS AD", no qual os usuários participaram de atividade de escovação supervisionada e foram examinados por equipe médica e odontológica, com coleta de informações clínicas. Considera-se que a interação entre ensino, serviço e comunidade potencializada pelo PET - Saúde conduz a formação em saúde a um novo perfil, em que os profissionais se tornam mais capazes de responder às necessidades dos usuários e atuar de maneira compartilhada nos diferentes cenários (AU).

In order to discuss the importance of multiprofessional experiences and the innovation role of the PET - Saúde in academic training, this article reports on the experience PET - Odontology of UFPA with the multi-professional team of a CAPS AD located in the city of Belém / PA, besides evaluating the oral health conditions of chemical dependents. The experience showed the integration among the different professionals and motivated the development ofthe students' abilities to the planning of integrated and creative actions of health promotion, through active methodologies, pointing out new directions of health care, centered on the logic of the community reality and not only in the clinical environment. The activities carried out by the Dentistry team were integrated with the workshops and groups developed at the unit, such as cooking and cooking workshops and garden care, which provided moments of education in oral health. Was made dynamics and wheels of conversations, and the users are active agents in the process of shared knowledge construction. "D-day at CAPS AD" occurred, in which users participated in supervised brushing activity and were examined by medical and dental staff, collecting clinical information. It is considered that the interaction between teaching, service and community enhanced by PET ­ Saúde leads health education to a new profile in which professionals become better able to respond to users' needs and act in a shared way in different scenarios (AU).