Healthy eating among workers

Not Applicable

• Conditions: Hypertension; Diabetes Complications

• Registration Number: RBR-6h6ykrc
• Lead Sponsor: niversidade Estadual de Campinas

Brief Summary

Introduction: The work environment is recognized as an ideal place to disseminate information, educate and promote health. Interventions aimed at health on behavior change, group and individual nutritional counseling, guidance on CNCDs and food composition using e-health show positive effects on health. Objective: To compare the effect of the standard intervention for healthy eating with guidance based on the NOVA classification in workers of an Information Technology Company, in the city of Campinas, São Paulo. Methodology: Longitudinal study, randomized and descriptive clinical trial. The sample consisted of 95 workers, divided into two groups: intervention (n=51) and control (n=44). For data collection, the following instruments were used: “Questionnaire of sociodemographic data, lifestyle and aspects of health and work (QSETS)”, “24-hour recall (R24h)” and “Food frequency questionnaire (FFQ)”. The nutritional profile of workers was obtained through nutritional assessment: weight, height, waist circumference and skin folds, performed by the researcher. The intervention group participated in monthly meetings and received weekly messages via WhatsApp® and the control group participated in two meetings over the course of five months. The project was approved by the Research Ethics Committee (CONEP) CAAE nº 93132318.2.0000.5404, the subjects who agreed to participate in the study signed the Informed Consent Form (TCLE). To carry out the analyzes, the statistical software SAS® version 9.4 was used and a significance level of 5% was considered. Results: There was a significant difference between final and initial consumption of protein (p= 0.0008) and carbohydrate (p=0.0053) in the control group. In the Poisson regression, it was observed that the increase in age (p=0.0003) and BMI (p=0.0001) were related to the increase in waist circumference values, while the increase in protein consumption (p =0.0388) represented a reduction in waist circumference values. Conclusion: Nutritional education based on scientific evidence can reflect on actions on more conscious and responsible food consumption, prioritizing sustainable food choices, avoiding waste and focusing on the use of food as an ally of health, quality of life, as well as in protecting the environment.

Detailed Description

Not available

Study Timeline

• Results First Posted: 1900-01-01
• Study Completion: 2019-12-06
• Study Start: 2023-03-26
• Last Update Posted: 29 May 2023

Recruitment & Eligibility

• Status: Recruitment completed
• Sex: Not specified
• Target Recruitment: Not specified

Inclusion Criteria

Information technology worker; both genders; aged between 18 and 60; know how to read and write

Exclusion Criteria

Pregnancy; lactation; noncommunicable disease without treatment, bariatric surgery

Study & Design

• Study Type: Intervention
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
Expected outcome 1: It is expected to find an increase in the consumption of fruits and vegetables determined by the 24-hour recall and a reduction in body measurements (weight, BMI and WC) determined by the nutritional assessment.;Outcome found 1: There were no significant changes in diet and in the reduction of body measurements.

Secondary Outcome Measures

Name	Time	Method
o secondary outcomes were expected.