Aspectos ergonômicos e estado nutricional de colaboradores de uma unidade de alimentação e nutrição em um hospital do Sul de Santa Catarina
Carregando...
Data
2021-06-23
Tipo de documento
Artigo Científico
Título da Revista
ISSN da Revista
Título de Volume
Área do conhecimento
Ciências da Saúde
Modalidade de acesso
Acesso embargado
Editora
Autores
Nascimento, Nicole da Rosa
Orientador
Martins, Lucimara Tábata
Coorientador
Resumo
Introdução: A alimentação balanceada e nutricionalmente adequada está
diretamente relacionada ao desempenho profissional do colaborador de uma
unidade de alimentação. Objetivo: Avaliar as condições de trabalho através dos
aspectos ergonômicos e o estado nutricional de colaboradores de uma unidade de
alimentação e nutrição em um hospital do Sul de Santa Catarina. Materiais e
Métodos: Trata-se de um estudo transversal, de caráter qualitativo e quantitativo. A
coleta de dados, foi aplicado através de um questionário semiestruturado
relacionado aos aspectos ergonômicos e estado nutricional com base no autorrelato
dos colaboradores. Resultados e Discussão: Participaram do estudo 34
colaboradores, sendo que 82,4% eram mulheres e 17,6% homens, com média de
idade de 42,0 ± 9,5 anos. A avaliação nutricional dos colaboradores indicou
sobrepeso (26,5%), obesidade grau I (23,5%), grau II e obesidade grau III ambos
(17,6 %). Em relação às dores foram observadas maiores queixas nos membros
inferiores (40%). Conclusão: A maioria dos colaboradores relataram sentir algum
desconforto durante a jornada de trabalho, independente de estar acima do peso ou
não.
Introduction: A balanced and nutritionally adequate diet is directly related to the professional performance of the employee in a food unit. Objective: To assess working conditions through ergonomic aspects and the nutritional status of employees of a food and nutrition unit in a hospital in southern Santa Catarina. Materials and Methods: This is a cross-sectional, qualitative and quantitative study. Data collection was applied through a semi-structured questionnaire related to ergonomic aspects and nutritional status based on the self-report of employees. Results and Discussion: 34 employees participated in the study, 82.4% were women and 17.6% men, with a mean age of 42.0 ± 9.5 years. The nutritional assessment of the collaborators indicated overweight (26.5%), grade I obesity (23.5%), grade II and grade III obesity both (17.6%). Regarding pain, more complaints were observed in the lower limbs (40.0%). Conclusion: The analyzed study showed that there was no significant correlation with nutritional status, however most employees reported feeling some discomfort during the working day, regardless of being overweight or not.
Introduction: A balanced and nutritionally adequate diet is directly related to the professional performance of the employee in a food unit. Objective: To assess working conditions through ergonomic aspects and the nutritional status of employees of a food and nutrition unit in a hospital in southern Santa Catarina. Materials and Methods: This is a cross-sectional, qualitative and quantitative study. Data collection was applied through a semi-structured questionnaire related to ergonomic aspects and nutritional status based on the self-report of employees. Results and Discussion: 34 employees participated in the study, 82.4% were women and 17.6% men, with a mean age of 42.0 ± 9.5 years. The nutritional assessment of the collaborators indicated overweight (26.5%), grade I obesity (23.5%), grade II and grade III obesity both (17.6%). Regarding pain, more complaints were observed in the lower limbs (40.0%). Conclusion: The analyzed study showed that there was no significant correlation with nutritional status, however most employees reported feeling some discomfort during the working day, regardless of being overweight or not.
Palavras-chave
Estado Nutricional, Ergonomia, Alimentação Coletiva