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      Professores com vínculo temporário apresentam maior frequência de consumo de alimentos pré-preparados Translated title: Teachers on temporary employment contracts reveal more frequent consumption of pre-prepared food

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          Abstract

          Resumo O artigo tem por objetivo analisar as condutas alimentares de professores segundo os vínculos de trabalho. As entrevistas foram realizadas em 20 escolas da rede estadual de Londrina entre 2012 e 2013. Dos 978 professores entrevistados, 672 (68,7%) tinham vínculo efetivo e 306 (31,3%) temporário. Altas frequências de condutas alimentares recomendadas - consumo de frutas, verduras e/ou legumes e retirada da gordura visível da carne vermelha - foram observadas em professores com vínculo efetivo. Em contrapartida, professores com vínculo temporário apresentaram altas frequências de condutas alimentares não recomendadas - consumo de alimentos pré-preparados e de bebidas industrializadas ou refrigerantes. Destaca-se que o consumo em alta frequência de alimentos pré-preparados esteve estatisticamente associado ao tipo de vínculo independentemente de fatores sociodemográficos, de estilo de vida e da condição de saúde.

          Translated abstract

          Abstract The scope of this article is to analyze the eating behavior of schoolteachers according to the type of employment contract. Interviews were conducted at 20 public state schools in Londrina, State of Paraná, between 2012 and 2013. Of the 978 teachers interviewed, 672 (68.7%) had permanent employment contracts and 306 (31.3%) were on temporary employment contracts. High frequencies of recommended eating behaviors - consumption of fruit, vegetables and/or vegetables and removing visible fat from red meat - were observed in teachers with a permanent employment contract. On the other hand, teachers with temporary employment contracts revealed a high frequency of non-recommended eating behaviors with consumption of pre-prepared foods and packaged drinks or sodas. It was highlighted that a high frequency of consumption of pre-prepared foods was statistically associated with the type of employment contract irrespective of sociodemographic, lifestyle and health status factors.

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          Increasing consumption of sugar-sweetened beverages among US adults: 1988-1994 to 1999-2004.

          Consumption of sugar-sweetened beverages (SSBs) has been linked to obesity and type 2 diabetes. We examined national trends in SSB consumption among US adults by sociodemographic characteristics, body weight status, and weight-loss intention. We analyzed 24-h dietary recall data to estimate beverage consumption among adults (aged > or = 20 y) obtained from the third National Health and Nutrition Examination Survey (NHANES III, 1988-1994; n = 15,979) and NHANES 1999-2004 (n = 13,431). From 1988-1994 to 1999-2004 on the survey day, the percentage of adult SSB drinkers increased from 58% to 63% (P < 0.001), per capita consumption of SSB increased by 46 kcal/d (P = 0.001), and daily SSB consumption among drinkers increased by 6 oz (P < 0.001). In both survey periods, per capita SSB consumption was highest among young adults (231-289 kcal/d) and lowest among the elderly (68-83 kcal/d). Young blacks had the highest percentage of SSB drinkers and the highest per capita consumption compared with white and Mexican American adults (P < 0.05). Overweight-obese adults with weight-loss intention (compared with those without) were significantly less likely to drink SSB, but they still consumed a considerable amount in 1999-2004 (278 kcal/d). Among young adults, 20% of SSB calories were consumed at work. Over the past decade, US adult SSB consumption has increased. SSB comprises a considerable source of total daily intake and is the largest source of beverage calories. SSB consumption is highest among subgroups also at greatest risk of obesity and type 2 diabetes.
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            V Diretrizes Brasileiras de Hipertensão Arterial

            (2007)
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              Reflexos da globalização na cultura alimentar: considerações sobre as mudanças na alimentação urbana

              A comensalidade contemporânea é aqui discutida, focalizando particularmente o impacto nas mudanças alimentares urbanas, fundamentando-se em autores das ciências sociais que discutem a globalização. Abordou-se o processo pelo qual alimentos e serviços são desterritorializados e alcançam um caráter global, visando contribuir para estudos sobre as mudanças alimentares e analisar outras dimensões, além das nutricionais, do que se denomina dieta afluente.
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                Author and article information

                Journal
                csc
                Ciência & Saúde Coletiva
                Ciênc. saúde coletiva
                ABRASCO - Associação Brasileira de Saúde Coletiva (Rio de Janeiro, RJ, Brazil )
                1413-8123
                1678-4561
                July 2020
                : 25
                : 7 suppl 1
                : 2645-2652
                Affiliations
                [1] Londrina Paraná orgnameUniversidade Estadual de Londrina orgdiv1Programa de Pós-Graduação em Enfermagem Brazil betoduran@ 123456uel.br
                [2] Cuiabá MT orgnameUniversidade Federal do Mato Grosso orgdiv1Instituto de Saúde Coletiva Brazil
                [3] Jacarezinho orgnameUniversidade Estadual do Norte do Paraná Brazil
                [4] Londrina PR orgnameUEL orgdiv1Programa de Pós-Graduação em Saúde Coletiva Brazil
                Article
                S1413-81232020000702645 S1413-8123(20)02500702645
                10.1590/1413-81232020257.26372018
                d5953df7-cb8d-44fb-9313-a3d724ae5fff

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 30 September 2018
                : 07 December 2017
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 26, Pages: 8
                Product

                SciELO Brazil

                Self URI: Texto completo somente em PDF (PT)

                Employment conditions,Comportamento alimentar,Condições de trabalho,Docentes,Saúde do trabalhador,Occupational health,Eating behavior,Schoolteachers

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