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Introdução: Dada a importância da Dieta Isenta de Glúten e do seu escrupuloso cumprimento, no alívio dos sintomas da doença e ainda na melhoria da qualidade de vida dos pacientes celíacos, os familiares da criança celíaca possuem uma preocupação elevada com os momentos da refeição na escola, tornando-se, desta forma, fulcral avaliar se estarão os intervenientes envolvidos no serviço de refeições aptos para a elaboração e fornecimento de uma refeição segura para um celíaco. Objetivos: Avaliar os conhecimentos dos colaboradores a exercer funções nas cantinas escolares do Município de Santa Maria da Feira e ainda avaliar a aplicação desses conhecimentos diariamente, de forma a fornecerem refeições isentas de glúten seguras. Metodologia: Este trabalho englobou três componentes: 1) avaliar os conhecimentos acerca da doença celíaca (DC) num grupo de colaboradores das cantinas escolares públicas do Município de Santa Maria da Feira, 2) medir o impacto de uma formação no aumento dos conhecimentos dos mesmos colaboradores e 3) verificar “in loco” os procedimentos tidos nas cantinas, no sentido de fornecerem verdadeiramente refeições sem glúten. Na análise dos dados foi realizada uma análise descritiva, através de frequências absolutas e relativas, bem como uma análise inferencial, utilizando o teste de qui-quadrado ou teste exato de Fisher, como apropriado. Em todos os testes de hipóteses foi considerado um nível de significância igual a 5%. Resultados: Observaram-se diferenças estatisticamente significativas nos questionários preenchidos antes e após a formação, nas questões referentes à caracterização da doença (p=0,002), aos alimentos permitidos (p=0,035), ao órgão envolvido na DC (p <0,001) e ainda aos cereais que contêm glúten (p<0,001). Foi, também, constatado um aumento significativo dos conhecimentos no que toca à receção e verificação das embalagens (p=0,013), ao armazenamento dos produtos com e sem glúten (p<0,001) e na relação entre um serviço de buffet e um celíaco (p<0,001). Na lista de verificação, foi notório a predominância de verificações adequadas em detrimento das inadequadas. Conclusões: O resultado sobre os conhecimentos acerca da DC dos participantes demonstrou que é necessário incidir em formação contínua, tanto em contexto de sala de aula, como formações no terreno de forma a atingir o maior número de colaboradores possível e de forma a consolidar cada vez mais os conhecimentos. A formação administrada não se revelou suficiente para que os colaboradores adquirissem todos os conhecimentos necessários, contudo os resultados no que toca às práticas e treino dos participantes revelou que sabem como atuar.
Introduction: Given the importance of the Gluten-Free Diet and its scrupulous compliance in relieving the symptoms of the disease and also in improving the quality of life of celiac patients, family members of celiac children are highly concerned about mealtimes at school. For that reason, it is crucial to assess whether those involved in the meal service are capable of preparing and providing a safe meal for a celiac patient. Objectives: To assess the knowledge of employees working in school canteens in the Municipality of Santa Maria da Feira and also to evaluate the application of this knowledge on a daily basis in order to provide safe gluten-free meals. Methodology: This work encompassed three components: 1) evaluating knowledge about celiac disease (CD) in a group of employees from public school canteens in the Municipality of Santa Maria da Feira, 2) measuring the impact of training on increasing the knowledge of the same employees, and 3) verifying "on-site" the procedures followed in the canteens to truly provide gluten-free meals. In data analysis, a descriptive analysis was carried out, using absolute and relative frequencies, as well as an inferential analysis, using the chi-square test or Fisher's exact test, as appropriate. In all hypothesis tests, a significance level of 5% was considered. Results: Statistically significant differences were observed in the questionnaires completed before and after training, in questions relating to the characterization of the disease (p=0.002), allowed foods (p=0.035), the organ involved in CD (p<0.001), and also cereals containing gluten (p<0.001). A significant increase in knowledge was also found regarding the reception and checking of packaging (p=0.013), the storage of products with and without gluten (p<0.001), and the relationship between a buffet service and a celiac patient (p<0.001). In the checklist, the predominance of adequate checks over inadequate ones was notable. Conclusions: The result about the participants' CD knowledge demonstrated that it is necessary to focus on continuous training, both in the classroom context and in field training, in order to reach the largest number of employees possible and to increasingly consolidate knowledge. The training administered did not prove to be sufficient to acquire all the necessary knowledge; however, the results regarding the participants' practices and training revealed that they know how to act.
Introduction: Given the importance of the Gluten-Free Diet and its scrupulous compliance in relieving the symptoms of the disease and also in improving the quality of life of celiac patients, family members of celiac children are highly concerned about mealtimes at school. For that reason, it is crucial to assess whether those involved in the meal service are capable of preparing and providing a safe meal for a celiac patient. Objectives: To assess the knowledge of employees working in school canteens in the Municipality of Santa Maria da Feira and also to evaluate the application of this knowledge on a daily basis in order to provide safe gluten-free meals. Methodology: This work encompassed three components: 1) evaluating knowledge about celiac disease (CD) in a group of employees from public school canteens in the Municipality of Santa Maria da Feira, 2) measuring the impact of training on increasing the knowledge of the same employees, and 3) verifying "on-site" the procedures followed in the canteens to truly provide gluten-free meals. In data analysis, a descriptive analysis was carried out, using absolute and relative frequencies, as well as an inferential analysis, using the chi-square test or Fisher's exact test, as appropriate. In all hypothesis tests, a significance level of 5% was considered. Results: Statistically significant differences were observed in the questionnaires completed before and after training, in questions relating to the characterization of the disease (p=0.002), allowed foods (p=0.035), the organ involved in CD (p<0.001), and also cereals containing gluten (p<0.001). A significant increase in knowledge was also found regarding the reception and checking of packaging (p=0.013), the storage of products with and without gluten (p<0.001), and the relationship between a buffet service and a celiac patient (p<0.001). In the checklist, the predominance of adequate checks over inadequate ones was notable. Conclusions: The result about the participants' CD knowledge demonstrated that it is necessary to focus on continuous training, both in the classroom context and in field training, in order to reach the largest number of employees possible and to increasingly consolidate knowledge. The training administered did not prove to be sufficient to acquire all the necessary knowledge; however, the results regarding the participants' practices and training revealed that they know how to act.
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Keywords
Doença celíaca Dieta isenta de glúten Cantinas escolares Colaboradores cantinas escolares Celiac disease Gluten-free diet School canteens School canteen employees