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Measuring diet quality in health personnel of a Chilean hospital using the Healthy Eating Index
Calidad de la dieta del personal de salud de un hospital chileno según el índice de alimentación saludable
DOI:
https://doi.org/10.15446/revfacmed.v68n4.76500Palabras clave:
Risk Factors, Non-communicable Diseases, Diet, Cross-sectional Studies, Health Personnel, Surveys and questionnaires (en)Factores de riesgo, Enfermedades no transmisibles, Dieta, Estudios transversales, Encuestas y cuestionarios (es)
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Introduction: Evidence has shown that personnel working in hospital services have a high probability of developing modifiable risk factors associated with noncommunicable diseases such as poor nutrition, high levels of stress, changes of sleep patterns and a sedentary lifestyle.
Objective: To assess diet quality among health personnel who eat at the cafeteria of the Hospital Regional de Temuco based on their work shifts, sex, and age. The Healthy Eating Index (HEI) was used to measure diet quality.
Materials and methods: Cross-sectional study conducted on 201 workers (156 women and 45 men) who were asked to complete a survey on food consumption in order to evaluate their individual HEI. The questionnaire was divided by food groups.
Results: The average age was 34.8±10.7 years and the average HEI score was 67.5 ± 14.5. 12.9% of the participants had unhealthy eating habits, 65.2% required dietary changes, and 21.9% had a healthy diet. Statistically significant differences were observed with respect to the HEI score according to sex (p=0.033) and age (p=0.009). No statistically significant differences were found between the HEI score and the shift system (p=0.334).
Conclusions: Most participants need to modify their eating habits. Therefore, hospitals, as a workplace, should implement actions that promote the adoption of healthy eating habits among their staff, particularly in the case of men, who had significantly low HEI scores in several food groups compared to women.
Introducción. Se ha reportado que los trabajadores hospitalarios tienen una alta probabilidad de presentar factores de riesgo modificables asociados al desarrollo de enfermedades crónicas no transmisibles, tales como mala alimentación, altos niveles de estrés y cambios de los patrones del sueño.
Objetivo. Determinar la calidad de la dieta del personal de salud que usa los servicios del Casino de Funcionarios de Hospital Dr. Hernán Henríquez Aravena de Temuco, Chile, de acuerdo a sistemas de turno, sexo y edad. Para la medición de la calidad de la dieta se utilizó el índice de alimentación saludable (IAS).
Materiales y métodos. Estudio transversal realizado en 201 trabajadores (156 mujeres y 45 hombres), a quienes se les solicitó completar una encuesta sobre consumo de alimentos para evaluar sus IAS; el instrumento estuvo dividido por grupos de alimentos.
Resultados. La edad promedio de la muestra fue 34.8±10.7 años y el puntaje promedio de IAS fue 67.5±14.5. El 12.9% de los participantes tenía hábitos alimenticios poco saludables, el 65.2% requería cambios dietarios y el 21.9% presentaba una alimentación saludable. Se observaron diferencias estadísticamente significativas respecto al IAS según sexo (p=0.033) y edad (p=0.009), pero no entre puntaje del IAS y el sistema de turnos (p=0.334).
Conclusiones. La mayoría de los participantes necesita modificar sus hábitos alimenticios, por lo que es necesario que en los hospitales, como lugar de trabajo, se implementen acciones que promuevan la adopción de hábitos alimenticios saludables por parte del personal de salud, en particular en el caso de los hombres, quienes tuvieron puntajes de IAS significativamente bajos en varios grupos de alimentos en comparación con las mujeres.
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