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- Title
INTERVENÇÃO NUTRICIONAL ATRAVÉS DE OFICINAS CULINÁRIAS E PALESTRAS EDUCATIVAS: APLICAÇÃO E INFLUÊNCIA NO ESTADO NUTRICIONAL DE ADULTOS.
- Authors
de Castro Almeida, Jussara; de Mendonça, Andreína Alzira Fontes; Elord Gonçalves, Ianca; Melo Batista, Larissa
- Abstract
The aim of this study was to evaluate the nutritional status of clients served by the Nutrition Assistance Center (NAC) of the State University of Minas Gerais (UEMG), Passos Unit; To perform nutritional intervention through culinary workshops and educational lectures, to evaluate the effectiveness of anthropometric measurements and percentage of body fat. This is an intervention study. The nutritional status was evaluated by Body Mass Index (BMI), abdominal circumference (AC) and percentage of body fat (%F). The culinary workshops involved the preparation of oatmeal, zucchini lasagna, feijoada light, energy juice, sugar free coconute chocolate, winter cream, healthy mousse, nutritious pancake and salt-flavored seasoning. The lectures dealt with topics such as "healthy eating and quality of life", "myths and truths about food and nutrition", "Diet and light", "Quality starts at the supermarket". Descriptive statistics and the matched T-Stundent test were performed to verify the effectiveness of the nutritional intervention. The level of significance was 5%. Thirty-five individuals, aged 37 ± 18 years, 91% female, participated in the study. There was a significant reduction in abdominal circumference (t = 2.255, p = 0.035) and body %F (t = 2,434; p = 0.026) after nutritional intervention. The results suggest that the nutritional intervention contributed to the reduction of AC and %F.
- Publication
Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2018, Vol 11, Issue 69, p126
- ISSN
1981-9919
- Publication type
Article