RESUMO
Objetivo: Determinación de hábitos nutricionales de profesionales sanitarios de servicios de urgencias hospitalarios durante la pandemia de la COVID-19. Material y métodos: Estudio descriptivo longitudinal (periodo de seguimiento: 28 días), fundamentado en la utilización de una aplicación de Smartphone (e-12HR), realizado en un hospital de tercer nivel de Andalucía (España). Resultados: Cuarenta y cuatro profesionales sanitarios de servicios de urgencias hospitalarios completaron el estudio: edad media=47,7 años, predominio de mujeres (52,3%); IMC promedio=25,2kg/m2; mayoría de no fumadores (86,4%); elevado porcentaje de participantes con actividades físicas moderadas/intensas≥150minutos/semana (84,1%); el 54,5% era personal de enfermería y el 45,5% personal médico. El valor medio del indicador de adherencia a la dieta mediterránea fue 5,98 puntos (máximo 15), con un 20,5% de los participantes con valor del indicador≥8. Según los estratos la adherencia a la dieta mediterránea en el personal de enfermería fue significativamente mayor que en el personal médico. Conclusiones: La dieta de los profesionales sanitarios de servicios de urgencias hospitalarios se caracterizó, en el global de la muestra, por una baja adherencia al patrón de dieta mediterránea y, según los estratos, especialmente entre los profesionales médicos. La caracterización de la dieta en los profesionales sanitarios de servicios de urgencias hospitalarios puede proporcionar a las autoridades de salud pública un punto de partida para el diseño y la aplicación de intervenciones de promoción de la salud destinadas a fomentar unos hábitos alimenticios saludables durante las sucesivas olas por COVID-19 que se prevén a corto y medio plazo (AU)
Objective: Determination of nutrititional habits of health care professionals in hospital emergency services during the COVID-19 pandemic. Material and methods: Longitudinal descriptive study (follow-up period: 28 days), based on the use of a Smartphone application (e-12HR), carried out in a tertiary hospital, Andalusia, Spain. Results: 44 health care professionals from hospital emergency services completed the study: mean age=47.7 years, predominance of women (52.3%); average BMI=25.2kg/m2; majority of non-smokers (86.4%); high percentage of participants with moderate/intense physical activities≥150min/week (84.1%); 54.5% were nursing personnel and 45.5% were medical personnel. The mean value of the indicator of adherence to the Mediterranean diet was 5.98 points (maximum 15), with 20.5% of the participants with a value of the indicator≥8. According to strata, adherence to the Mediterranean diet in nursing personnel was significantly higher than in medical personnel. Conclusions: The diet of health care professionals in hospital emergency services was characterized, in the overall sample, by low adherence to the Mediterranean diet pattern and, according to strata, especially among medical professionals. The characterization of the diet in health care professionals in hospital emergency services can provide public health authorities with a starting point for the design and implementation of health promotion interventions aimed at promoting healthy eating habits during successive COVID-19 waves expected in the short and medium term (AU)
Assuntos
Humanos , Masculino , Feminino , Adulto , Pessoa de Meia-Idade , Infecções por Coronavirus , Pneumonia Viral , Pandemias , Pessoal de Saúde , Comportamento Alimentar , Dieta Mediterrânea , Estudos Longitudinais , Promoção da SaúdeRESUMO
OBJECTIVE: Determination of nutrititional habits of health care professionals in hospital emergency services during the COVID-19 pandemic. MATERIAL AND METHODS: Longitudinal descriptive study (follow-up period: 28 days), based on the use of a Smartphone application (e-12HR), carried out in a tertiary hospital, Andalusia, Spain. RESULTS: 44 health care professionals from hospital emergency services completed the study: mean age=47.7 years, predominance of women (52.3%); average BMI=25.2kg/m2; majority of non-smokers (86.4%); high percentage of participants with moderate/intense physical activities≥150min/week (84.1%); 54.5% were nursing personnel and 45.5% were medical personnel. The mean value of the indicator of adherence to the Mediterranean diet was 5.98 points (maximum 15), with 20.5% of the participants with a value of the indicator≥8. According to strata, adherence to the Mediterranean diet in nursing personnel was significantly higher than in medical personnel. CONCLUSIONS: The diet of health care professionals in hospital emergency services was characterized, in the overall sample, by low adherence to the Mediterranean diet pattern and, according to strata, especially among medical professionals. The characterization of the diet in health care professionals in hospital emergency services can provide public health authorities with a starting point for the design and implementation of health promotion interventions aimed at promoting healthy eating habits during successive COVID-19 waves expected in the short and medium term.
