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Promotion of adequate and healthy food in the COVID-19 pandemic

Introduction: adequate Objective: to report the experience of nursing students, nurses and dentistry professionals in the process of developing education strategies on adequate and healthy food, aimed at patients with SAH and DM in a Family Health Unit in the city of Rio de Janeiro, during the COVID...

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Main Authors: Silva, Sara Soares Ferreira da, Carletto, Amanda Firme, Ribeiro, Marina Medeiros, Silva, Giselle Natalina Sousa da
Format: Online
Language:Portuguese
Published: Universidade Estadual de Campinas 2022
Subjects:
Food and nutrition security
Health education
Primary health care
Noncommunicable diseases
Academic success
Seguridad alimentaria y nutricional
Educación para la salud
Atención primaria de salud
Enfermedades crónicas no transmisibles
Éxito académico
Segurança alimentar e nutricional
Educação em saúde
Atenção primária à saúde
Doenças crônicas não transmissíveis
Sucesso acadêmico
Online Access:https://econtents.sbu.unicamp.br/inpec/index.php/ijoce/article/view/15291
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Summary:Introduction: adequate Objective: to report the experience of nursing students, nurses and dentistry professionals in the process of developing education strategies on adequate and healthy food, aimed at patients with SAH and DM in a Family Health Unit in the city of Rio de Janeiro, during the COVID-19 pandemic. Methods: descriptive study, an experience report type. A search process was carried out on the theme, in manuals and protocols of the Ministry of Health, and the design of interventions, according to the context of the health unit. Results: Three strategies were defined: (1) folder with recommendations according to the Food Guide for the Brazilian Population; (2) construction of a panel showing the amount of free sugars / carbohydrates from processed and ultra-processed foods and; (3) strengthening of dietary guidelines during nursing consultation. Discussion: the literature points to DM and SAH as the main motivators for implementing health education strategies in PHC, due to deficiency in treatment adherence, which includes eating habits. However, gaps are demonstrated regarding the health education process, such as the use of traditional strategies that do not explore the discussion and growth together Conclusion: the development of health education materials aimed at users with SAH and DM proved to be a successful experience , reflecting benefits to health professionals, as they have material adapted to the reality of the scenario; to nursing students, for the opportunity to apply knowledge and; primarily, to the enrolled population, for enjoying health education geared to their specificities.
ISSN:2763-616X

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