Desenvolvimento de oficinas de educação alimentar e nutricional pautadas no modelo transteórico para consumo de óleos e gorduras

Abstract

By noticing a raise in chronic diseases, the food and nutrition education (FNE) becomes an important strategy in the health promotion, although nutritional interventions currently applied are not much effective. Better results would be acquired considering the eating behavior, with the application of Transtheoretical Model. This work proposes FNE workshops, based on stages of behavior change for consumption of oils and fats, with users of Public Health Promotion Service of Belo Horizonte, Minas Gerais. The workshops were developed by nutritionist and psychologist, according to the stages of change: preaction (precontemplation, contemplation, and preparation) and action (action and maintenance), adding up twenty meetings, lasting one hour and fifteen minutes, ten meetings for each group. To the preaction group (PAG), in which predominate cognitive change processes, it was focused the conscience increasing with themes related to citizenship and health, relative support, benefitcost in a healthy feeding, and the self-image perception. To the action group (AG), that prevail behavioral processes, it was emphasized the amplifying of health concept, benefitcost in a healthy feeding, contingency administration, and perception of stimuli that provoke relapses. The workshops were applied in simple random sample for individuals aged 20 years or more, who participated in validation of the algorithm for consumption of oils and fats, as prior research performed in Academia da Cidade, health promotion service. It was effectuated a data description of socio-demographic, consumption of rich foods in oils and fats, and anthropometry, such as statistical tests of chi-squared, Student's t and Mann- Whitney. By analyzing the workshops, it was used the protocol of observation and presencecontrol. As result, 59 individuals participated in the research, being 30 individuals from PAG and 29 individuals from AG, with a predominance of women (91.5%) and a median below the minimum wage in force. The prevalence of weight excess was high (adults: 78.9% and old people: 66.7%), such as the consumption of oils, and fatty foods, with emphasis on inadequate intake of oils (90.9%) and the consumption of whole milk (67.2%). As evidence, in PAG, its not watched a direct participation of relatives in the workshop. In the case of the bodily image, apparently, tensions provoked by the conciliation among own opinions and ofothers about the ideal bodily shape favored a distorted perception of body. Individuals from AG demonstrated more knowledge about health and their social determinants. Workshops included eating choices at the moment of purchase, by aiming fortify the reading of labels, real costs of the healthy food, and the practice of purchase. Approach to the feeding and anxiety required more theoretical depth, but it showed itself insufficient for practical applications; in this perspective, Flavors Workshop pointed at the filling that gap. Its concluded, therefore, that the used workshop program allowed confronting eating habits withthe stages of behavior change, revealing the importance of interdisciplinary interventions that consider the subject as a multi-determinate being in the scope of Atenção Primária à Saúde(Primary Attention to Health).