| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 862.74 KB | Adobe PDF |
Advisor(s)
Abstract(s)
A Organização Mundial de Saúde (OMS) vê no local de trabalho uma forma de acesso e de realização de intervenções de prevenção de doenças crónicas e pensa-se que estas intervenções podem ter efeitos ainda mais sustentáveis na saúde dos trabalhadores e ser mais efetivas na mudança da alimentação que intervenções na comunidade ou direcionadas a comportamentos individuais. Neste contexto, é criado em 2016 um projeto de intervenção, o Projeto Sakthi, com uma abordagem inovadora em Portugal e com o objetivo de melhorar a oferta de alimentos na cantina e o conhecimento sobre alimentação dos trabalhadores da Sakthi Portugal. Este trabalho pretende quantificar o impacto da intervenção na saúde dos trabalhadores, nas suas escolhas e estilos de vida e possível impacto no agregado familiar, dois anos após o seu início. Procura-se ainda definir um caminho para novas intervenções, o que manter do projeto inicial e o que alterar e melhorar em abordagens futuras. Após aplicação de um questionário e análise de indicadores de saúde dos colaboradores verificou-se que 91 % dos colaboradores acompanha a refeição com salada e/ ou hortícolas e quase metade dos colaboradores escolhe fruta fresca como sobremesa. Verificou-se também que 32 % dos colaboradores bebem água aromatizada. Mais de metade dos colaboradores leva uma peça de fruta extra e 88 % afirmou guardá-la para o lanche seguinte. Um quarto dos trabalhadores afirmou ainda ter reduzido a adição de sal em casa nos últimos dois anos. Nos indicadores de saúde verificaram-se melhorias significativas para os trabalhadores do sexo masculino na glicemia (87 vs. 82 mg/dl; p=0,002) e uma redução modesta mas significativa do índice de massa corporal, de 26,4 para 25,8 kg/m2. Estes resultados foram de encontro às expetativas iniciais do trabalho e estão alinhados com a bibliografia existente, mas outros resultados ficaram aquém das expetativas. A linha “Mais Equilíbrio” é habitualmente escolhida apenas por 22,8 % (sopa) e 33,0 % (prato) dos colaboradores e 42,0 % refere não comer qualquer tipo de sopa. Também 42,0 % dos colaboradores afirma usar sal como condimento. Os homens fazem de modo geral piores escolhas alimentares que as mulheres, mas estas tiveram uma evolução menos positiva nos indicadores, o que pode ser justificado por uma possível maior evolução nas escolhas alimentares nos homens, e por fatores associados à faixa etária. Apesar de alguns dos resultados mostrarem melhorias animadoras, outros obrigam a repensar a estratégia adotada e a procurar novas abordagens. Será importante garantir não só uma alteração na disponibilidade alimentar, mas também do conhecimento dos colaboradores, para que estes possuam as ferramentas certas e façam uma escolha informada.
World Health Organization (WHO) finds the workplace a way to access and conduct chronic disease prevention, in which these interventions can have even more sustainable effects on workers' health and become more effective in changing peoples’ diet than targeted community interventions or individual behaviors. Under this vision, an intervention project was established in 2016, the Sakthi Project, with an innovative approach in Portugal that aimed to improve the food supply in the company canteen and food knowledge of Sakthi Portugal workers. This thesis quantifies the intervention impact on workers' health, their choices and lifestyles and the possible impact on the household, two years after its inception. It also seeks to define a path for new interventions, namely what to maintain from the initial proposal and what to modify and improve in future approaches. After conducting a questionnaire and analyzing employee health indicators it was found that 91% of employees included a salad and/or vegetable in the meal and almost half of employees preferred fresh fruit as dessert. It was also found that 32% of employees were drinking aromatized water. More than half of employees take an extra piece of fruit and 88% said they save it for the after-lunch snack. A quarter of workers also said they had reduced salt addition at home in the last two years. The health indicators showed significant improvements for male workers in blood glucose (87 vs. 82 mg/dl; p = 0.002) and a modest but significant reduction in body mass index from 26.4 to 25.8 kg/m2. These results match the project initial expectations and are in line with the existing bibliography. However other results fell short of expectations. The line "More Balance" is usually chosen only by 22.8% (soup) and 33.0% (main dish) of employees and 42.0% report not eating any kind of soup. Also 42.0% of employees claim to use salt as a condiment. In general, men make worse food choices than women, but women had limited positive developments in the health indicators, which may be justified by a bigger improvement in food choices of men, and by factors associated with age in women. While some of the results show encouraging improvements, others require rethinking the adopted strategy and developing new approaches. It will be important to ensure not only a change in food availability, but also knowledge of employees so that they have the right tools and make an informed choice
World Health Organization (WHO) finds the workplace a way to access and conduct chronic disease prevention, in which these interventions can have even more sustainable effects on workers' health and become more effective in changing peoples’ diet than targeted community interventions or individual behaviors. Under this vision, an intervention project was established in 2016, the Sakthi Project, with an innovative approach in Portugal that aimed to improve the food supply in the company canteen and food knowledge of Sakthi Portugal workers. This thesis quantifies the intervention impact on workers' health, their choices and lifestyles and the possible impact on the household, two years after its inception. It also seeks to define a path for new interventions, namely what to maintain from the initial proposal and what to modify and improve in future approaches. After conducting a questionnaire and analyzing employee health indicators it was found that 91% of employees included a salad and/or vegetable in the meal and almost half of employees preferred fresh fruit as dessert. It was also found that 32% of employees were drinking aromatized water. More than half of employees take an extra piece of fruit and 88% said they save it for the after-lunch snack. A quarter of workers also said they had reduced salt addition at home in the last two years. The health indicators showed significant improvements for male workers in blood glucose (87 vs. 82 mg/dl; p = 0.002) and a modest but significant reduction in body mass index from 26.4 to 25.8 kg/m2. These results match the project initial expectations and are in line with the existing bibliography. However other results fell short of expectations. The line "More Balance" is usually chosen only by 22.8% (soup) and 33.0% (main dish) of employees and 42.0% report not eating any kind of soup. Also 42.0% of employees claim to use salt as a condiment. In general, men make worse food choices than women, but women had limited positive developments in the health indicators, which may be justified by a bigger improvement in food choices of men, and by factors associated with age in women. While some of the results show encouraging improvements, others require rethinking the adopted strategy and developing new approaches. It will be important to ensure not only a change in food availability, but also knowledge of employees so that they have the right tools and make an informed choice
Description
Keywords
Local de trabalho Saúde Escolhas alimentares Disponibilidade alimentar Workplace Health Food choices Food availability