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Advisor(s)
Abstract(s)
Das mudanças fisiológicas que ocorrem com o envelhecimento aquelas que afetam o apetite, como a perda ou a capacidade para sentir os sabores, são das mais relevantes na manutenção/alteração do estado nutricional no idoso. De forma a melhorar estas alterações inevitáveis, são necessárias novas abordagens que estimulem o apetite e o interesse pelos alimentos. O uso de plantas aromáticas e especiarias na confeção dos alimentos são uma estratégia importante para melhorar o paladar dos alimentos, pois para além de acrescentarem sabor aos cozinhados, são também nutritivas e contêm substâncias benéficas para a saúde, desempenhando um papel importante na redução do sal nos preparados. No seguimento do
melhoramento do estado de saúde, as atividades de horticultura, nomeadamente os programas de Horticultura Social e Terapêutica (HST), têm um papel importante, com benefícios comprovados a nível físico, mental e social. Os objetivos do presente trabalho foram desenvolver um programa de HST, com duração de 12 semanas, através da criação de uma horta biológica de plantas aromáticas condimentares e, ao mesmo tempo criar uma intervenção nutricional, através da redução do teor de sal da refeição do almoço com a promoção da utilização de plantas aromáticas, nas instituições participantes. Estas duas intervenções tiveram diferentes amostras uma vez que apenas 12 utentes, 7 na instituição Centro Social Mário Mendes da Costa e 5 na instituição Centro de Acolhimento da Serra do Pilar, participaram no programa de HST. No entanto, todos idosos que almoçam nestas instituições participaram indiretamente na intervenção nutricional.
Para além dos benefícios associados à horticultura também foi realizada a avaliação da pressão arterial, de forma a relacionar com intervenção nutricional. Apesar de os benefícios avaliados não terem tido diferenças estatisticamente significativas, ambas as intervenções obtiveram resultados positivos. A redução de sal permitiu reduzir os valores de pressão arterial e, consequentemente a hipertensão arterial. Relativamente ao programa de HST, os benefícios mentais e socias na maioria estiveram em linha com a literatura. Contudo, os benefícios físicos ainda necessitam de mais estudos para concluir a sua eficácia, tendo o presente estudo
verificado algumas diferenças positivas, mas que poderão também ter estado ligadas à intervenção nutricional.
The physiological changes that occur with aging those that affect the appetite, such as loss or the ability to taste, are the most relevant in the maintenance / modification of nutritional status in the elderly. In order to improve these inevitable changes, new approaches are needed to stimulate appetite and interest in food. The use of aromatic plants and spices in the confection of food are an important strategy to improve the taste for food, because in addition to adding flavor to the cooking are also nutritious and contain health-beneficial substances, as well as playing a crucial part in the reduction of salt consumption. In this way, combining the power of aromatic plants with a reduction of salt, Following the improvement of health status, horticulture activities, such as the Social and Therapeutic Horticulture (STH) programs, play an important role, with proven physical, mental and / or social benefits. The objectives of the present work were to develop a 12-week STH program through the construction of a biological vegetable garden with seasoning aromatic plants and at the same time to create a nutritional intervention by reducing the salt content of the lunch meal, participating institutions. In this way, a nutritional intervention program was also implemented, with the promotion of the use of aromatic plants. These two interventions had different samples since only 12 users, 7 in the Centro Social Mário Mendes da Costa and 5 in the Centro de Acolhimento da Serra do Pilar participated in the STH program. However, all elderly people who had lunch at these institutions participated indirectly in the intervention. In addition to the benefits associated with horticulture was also do the evaluation of Blood Pressure so as to relate to nutritional intervention. Although the benefits evaluated did not have statistically significant differences, both interventions had positive results. The reduction of salt, allowed to reduce the values of blood pressure and consequent arterial hypertension. Regarding the STH program, the mental and social benefits in the majority were in line with the literature. However, the physical benefits still require more studies to conclude its effectiveness, and the present study found some positive differences, but which may also have been linked to nutritional intervention.
The physiological changes that occur with aging those that affect the appetite, such as loss or the ability to taste, are the most relevant in the maintenance / modification of nutritional status in the elderly. In order to improve these inevitable changes, new approaches are needed to stimulate appetite and interest in food. The use of aromatic plants and spices in the confection of food are an important strategy to improve the taste for food, because in addition to adding flavor to the cooking are also nutritious and contain health-beneficial substances, as well as playing a crucial part in the reduction of salt consumption. In this way, combining the power of aromatic plants with a reduction of salt, Following the improvement of health status, horticulture activities, such as the Social and Therapeutic Horticulture (STH) programs, play an important role, with proven physical, mental and / or social benefits. The objectives of the present work were to develop a 12-week STH program through the construction of a biological vegetable garden with seasoning aromatic plants and at the same time to create a nutritional intervention by reducing the salt content of the lunch meal, participating institutions. In this way, a nutritional intervention program was also implemented, with the promotion of the use of aromatic plants. These two interventions had different samples since only 12 users, 7 in the Centro Social Mário Mendes da Costa and 5 in the Centro de Acolhimento da Serra do Pilar participated in the STH program. However, all elderly people who had lunch at these institutions participated indirectly in the intervention. In addition to the benefits associated with horticulture was also do the evaluation of Blood Pressure so as to relate to nutritional intervention. Although the benefits evaluated did not have statistically significant differences, both interventions had positive results. The reduction of salt, allowed to reduce the values of blood pressure and consequent arterial hypertension. Regarding the STH program, the mental and social benefits in the majority were in line with the literature. However, the physical benefits still require more studies to conclude its effectiveness, and the present study found some positive differences, but which may also have been linked to nutritional intervention.
Description
Keywords
Envelhecimento Horticultura social e terapêutica Benefícios físicos, mentais e sociais O consumo de sal A pressão arterial Aging Social and therapeutic horticulture Physical Mental and social benefits Salt consumption A blood pressure