Nurses' knowledge about regional foods, food & nutritional safety.

Katharine Bezerra Dantas,Marcela Ariadne Braga Gomes Tomé,Fabiane Do Amaral Gubert,Ádria Marcela Vieira Ferreira,Leidiane Minervina Moraes De Sabino,Julliana Dos Santos Aires,Mariana Cavalcante Martins,Viviane Mamede Vasconcelos

doi:10.1590/0034-7167-2019-0044

Katharine Bezerra Dantas, Marcela Ariadne Braga Gomes Tomé + Show 6 more

Open Access

https://doi.org/10.1590/0034-7167-2019-0044

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Abstract

to analyze the knowledge of nurses working in Primary Health Care Units about regional foods, food & nutritional safety. a cross-sectional study conducted with 71 nurses working in health care units in the city of Fortaleza, Ceará. Data were obtained through administration of two questionnaires, subsequently analyzed through statistical tests. a satisfactory level of knowledge was found for most nurses, and it was evident that those with graduate degrees had greater knowledge about 'regional food basics' (p=0,014) and 'frequency of use of regional foods' (p=0,014); the age of the professionals had an inversely proportional relationship with the knowledge about the 'concept of food & nutritional safety' (p=0,009). nurses had satisfactory knowledge about the themes addressed, and professionals should be encouraged to improve their knowledge and instruct families on the importance of a diet based on regional foods.

Highlights

IntroductionHealthy eating is a basic human right that involves guaranteeing continuous and regular access to a dietary practice that is appropriate to the biological and social aspects of the individual
Population and inclusion and exclusion criteriaAdequate, healthy eating is a basic human right that involves guaranteeing continuous and regular access to a dietary practice that is appropriate to the biological and social aspects of the individual
The situation of dietary and nutritional safety (DNS) is an important aspect to be considered in the family context, as it may influence the choice of food types[3]

Summary

Introduction

Healthy eating is a basic human right that involves guaranteeing continuous and regular access to a dietary practice that is appropriate to the biological and social aspects of the individual. It must be consistent with nutritional requirements, referenced by the food culture, physically and financially accessible, based on sustainable production practices, and adequate in quantity and quality, according to principles of diversity, balance, and moderation[1]. Dietary and nutritional safety is defined as healthy, affordable, quality, sufficient, and continuous eating conditions without compromising access to other essential needs, based on healthpromoting dietary practices that respect cultural diversity and which are environmentally, culturally, economically, and socially sustainable[4]

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