Análise clínico-nutricional e da produtividade de trabalhadores do setor industriário de Ananindeua-Pará

Abstract

Introduction: The changes in a profile nutritional of the population perceived in the last decades has been characterized by obesity increase and reduction in a prevalence of malnutrition between adults and children, while the anemia goes on with high prevalence and this tendency reach the workers. The work place is strategic to realize actions about primary prevention of the malnutrition and the sedentarism consequences. Objective: analyze the clinical and nutritional profile, productivity and food behavior after the nutritional intervention with industry workers in Ananindeua, PA. Methodology: it’s a descriptive study involving 39 workers of a enterprise in Ananindeua, PA. At the first phase of the search, the socioeconomics data, lifestyle and food intake had been obtained using a previously prepared formulary. The anthropometric profile had been obtained by the body mass index, waist circumference and the body fat percentage had been measured by the bioelectrical impedance machine. The clinical e biochemistry analysis involved the evaluation of systolic blood pressure, diastolic blood pressure, serum triglycerides (TG), serum cholesterol (CT), HDL-cholesterol (HDL-c), LDL-cholesterol (LDL-c), serum hemoglobin. The productivity had been based on data provided by the company, whose values are showed in m³/worker/month. The intervention had been based on nutritional guidance, delivery of educational folder, clinical, biochemistry and anthropometric results and establishment of proper dietary calculated by the total energy value (VET). After the nutritional intervention, the anthropometric data have been evaluated again. Based on this collect, the nutritional monitoring happened every fifteen days, together with guidance and explain of doubts. Then the anthropometric evaluation has been realized by the last time. Results: the food behavior changes were identified by the quantity and quality of dietary in more of 70% workers who realized the suggested dietary, after intervention and nutritional monitoring. It was remarked an increase prevalence of eutrophy and decrease of overweight and the cardiovascular disease risk according to the results of waist circumference. 41% workers reported changes about energy to work. The physical activity was kept on the same level while the study was realized, such as the productivity, measured by m³/worker/month. Conclusion: the intervention did not contribute to a better productivity but it showed a satisfactory result to a better quality of the dietary and on the anthropometric profiles of the workers.