Além da pandemia
mudanças nos hábitos nutricionais dos profissionais de saúde e sua relação com a COVID-19 medo, conhecimento, equívocos e comportamentos preventivos
Palavras-chave:
COVID-19, Medo, Pessoal de saúde, ConhecimentoResumo
Objetivo
Este estudo teve como objetivo determinar as mudanças nos hábitos nutricionais dos profissionais de saúde após a pandemia e avaliar os medos, conhecimentos, equívocos e comportamentos preventivos relacionados à Doença do Coronavírus 2019 (COVID-19).
Métodos
Este estudo transversal com profissionais de saúde turcos foi conduzido entre abril e junho de 2021. Um total de 354 profissionais de saúde adultos voluntários (58 homens e 296 mulheres) com idades entre 20 e 70 anos foram incluídos no estudo. O estudo usou várias escalas para medir conhecimento, medo, práticas preventivas e equívocos: a Avaliação do Conhecimento da COVID-19, o Medo da COVID-19, a Avaliação Auto-Relatada de Comportamentos Preventivos e o Equívoco da COVID-19, respectivamente.
Resultados
As mulheres apresentaram escores mais elevados de medo (p < 0,001) e equívocos do que os homens (p = 0,034). O ganho de peso foi associado ao aumento de equívocos (p = 0,017). Mulheres casadas demonstraram comportamentos preventivos melhores em comparação com mulheres solteiras (p = 0,006). O medo do COVID-19 foi correlacionado positivamente com o conhecimento (r = 0,0130; p = 0,014), os comportamentos preventivos (r = 0,176; p = 0,001) e os equívocos (r = 0,206; p < 0,001). Além disso, escores de conhecimento mais elevados estiveram ligados ao aumento do consumo de leite (p = 0,009), vegetais de folhas verdes (p = 0,003), vegetais amarelo-alaranjados (p = 0,013) e à redução do consumo de pão (p = 0,014) e chocolate, bolacha e biscoito (p = 0,027).
Conclusão
Este estudo revela que os hábitos alimentares dos trabalhadores da saúde são influenciados pelo conhecimento relacionado ao COVID-19, medo, equívocos e comportamentos preventivos, com maior conhecimento associado a escolhas alimentares mais saudáveis.
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