Akutsu, R.C.

Rocha, Ada

Viana, Victor

Open Repository of the University of Porto

Portuguese

Bem estar no trabalho, perfil demográfico e profissional dos nutricionistas portugueses

Repositório Aberto da Universidade do Porto

 52 METHODOLOGY: The sample included 5170 children evaluated at 7y with variables VMPU[LYLZ[^P[OPU[OLIPY[OJVOVY[.LULYH[PVU??0(OLHS[O`LH[PUNPUKL_^HZdeveloped at 7y to assess adherence to WHO dietary recommendations. *VUZ\TW[PVUX\HY[PSLZ^LYLVI[HPULKMVYLHJOMVVKNYV\WHUKZJVYLKIL[^LLU1 and 4 points. A higher score represents a better diet; the score was categorized above or below the median. A Portuguese version of the original Children’s Eating Behaviours Questionnaire was self-completed by mothers of 7-year-old children. Five sub-dimensions were studied: ‘Satiety Responsiveness’, ‘Food Responsiveness’, ‘Enjoyment of Food’, ‘Food Fussiness’ and ‘Desire to Drink’. The associations were evaluated through logistic regression models, after adjusting for maternal age, schooling, diet and working status, and for the child’s sex and z-score Body Mass Index.RESULTS: Children who had higher scores in the sub-dimensions ‘Satiety Responsiveness’ (OR=0.80;95%CI=0.73;0.88), ‘Food Fussiness’(OR=0.76;95%CI=0.70;0.83) and ‘Desire to Drink’(OR=0.85;95%CI=0.78;0.92) were less likely to have a healthy diet. On the other hand, children with higher scores in the ‘Enjoyment of Food’(OR=1.16;95%CI=1.07;1.26) had a better diet and were more likely to comply with the recommendations of eating 5 servings of daily fruit&vegetables (FV) (OR=1.23;95%CI=1.13-1.34). A higher score on the ‘Satiety Responsiveness’(OR=1.31;95%CI=1.14;1.50) and ‘Desire to Drink’(OR=1.35;95%CI=1.19;1.52) sub-dimensions was associated with the daily consumption of energy-dense foods (EDF).CONCLUSIONS: *OPSKYLU»ZLH[PUNILOH]PV\YZYLSH[LK[VHWWL[P[LPUÅ\LUJL[OLPYfood consumption as a whole. The general interest in food was related to a healthier dietary pattern, including a higher intake of FV and a lower daily consumption of EDF.ACKNOWLEDGEMENTS: FEDER-COMPETE; EPIUnit-ISPUP and FCT(IF/01350/2015).PO14. ASSOCIATION OF METABOLIC AND NUTRITIONAL FACTORS WITH SERUM URIC ACID LEVELS    IN OBESE SCHOOL AGE CHILDREN FROM NUEVO LEÓN, MÉXICOElizabeth Solis-Pérez1,2; Raquel González-Garza2; Mario Alberto González-Medina2; Manuel López-Cabanillas-Lomeli1,2; Jesús Zacarías Villarreal-Pérez1,3; Fernando J Lavalle-González1,3; Alejandra Sánchez-Peña2; Erick Bañuelos-Arreguin2; Chandan Prasad1,41 TWU-UANL Consortium to Promote Research in Obesity and Obesity-related Diseases2 Universidad Autónoma de Nuevo León, Public Health and Nutrition School3 Universidad Autónoma de Nuevo León, Endocrinology Service, Hospital Universitario Dr. José Eleuterio González4 Department of Nutrition and Food SciencesINTRODUCTION: The level of serum Uric Acid (sUA) is not considered as a common indicator in the prevention or treatment of obesity and its comorbidities. Several studies found an association between sUA with gender, age and Body Mass Index (BMI), highlighting the importance of controlling hyperuricemia and the comorbidities associated.OBJECTIVES: To study the association of the level of sUA with clinical-metabolic and dietetic markers in school age children from Nuevo León, México.  METHODOLOGY: In this cross-sectional study 530 school age children were YLJY\P[LK^P[OVILZP[`HUK^P[OHUVYTHS)40>/6*LY[PÄLKpersonnel collected and evaluated: systolic and diastolic blood pressure, anthropometric measurements (weight, height and BMI), glucose, triglycerides, cholesterol, LDL-C, HDL-C, sUA-through uricase and creatinine reaction); the dietary data were obtained with the 24-hour Recall and the Food Processor. Binary logistic regression was used for the statistical analysis.RESULTS: According to the elaborated models, with a 95% CI, an association was found with: male gender (OR=2.256, p=0.021), Z Age (OR=2.315, p=0.000), Z Triglycerides (OR=1.328, p=0.049), BMI Obesity (OR=4.532, p=0.006), Z Protein 0U[HRL69$ W$AKPL[HY`ÄILY69$W$AHKKLKsugars (OR=1.497, p=0.034).CONCLUSIONS: The risk factors associated with the increase in sUA were: male NLUKLYHNLZLY\T[YPNS`JLYPKLZWYV[LPUPU[HRLHKKLKZ\NHYZ;OLÄILYPU[HRL^HZHWYV[LJ[P]LMHJ[VY/`WLY\YPJLTPHPZHUPTWVY[HU[YPZRMHJ[VY^ OPJOYLX\PYLZnutritional intervention from the nutritionist.PO15. BEM-ESTAR NO TRABALHO, PERFIL DEMOGRÁFICO E PROFISSIONAL DOS NUTRICIONISTAS PORTUGUESES Rita de Cássia Akutsu1;  Victor Viana2; Izabel Cristina Silva1; Ada Rocha21 -HJ\SKHKLKL*PvUJPHZKH:HKLKH<UP]LYZPKHKLKL)YHZxSPH2 -HJ\SKHKLKL*PvUJPHZKH5\[YPsqVL(SPTLU[HsqVKH<UP]LYZPKHKLKV7VY[VINTRODUÇÃO: (WYVÄZZqVKL5\[YPJPVUPZ[HLT7VY[\NHStH\[VYYLN\SHTLU[HKHLesse papel cabe à Ordem dos Nutricionistas, cuja missão é regular e supervisionar VHJLZZVnWYVÄZZqVKLU\[YPJPVUPZ[HLKPL[PZ[HLVZL\L_LYJxJPVLSHIVYHUKVnormas técnicas e deontológicas.(ZmYLHZJVTTHPVYUTLYVKLWYVÄZZPVUHPZLT7VY[\NHSZqVHZmYLHZKLMVYTHsqV[YHKPJPVUHS!JSxUPJHHSPTLU[HsqVJVSL[P]HLZHKLWISPJH+P]LYZVZestudos mostram peculiaridades como maior dificuldade apontada pelos WYVÄZZPVUHPZWHYHVWYPTLPYVLTWYLNVHTVIPSPKHKLNLVNYmÄJH5qVOmLZ[\KVZX\LHUHSPZLTVWLYJ\YZVWYVÄZZPVUHSKVZU\[YPJPVUPZ[HZLT7VY[\NHSZVIYLHWLYJLsqVZVIYLZL\[YHIHSOVMVYTHsqVV\X\LPU]LZ[PN\LTVZL\ILTLZ[HYOBJETIVOS:6VIQL[P]VKVWYLZLU[L[YHIHSOVMVPH]LYPÄJHsqVKVWLYÄSKLTVNYmÄJVWYVÄZZPVUHSLVILTLZ[HYWLZZVHSUV[YHIHSOVWLYJLJPVUHKVWLSVZU\[YPJPVUPZ[HZportugueses.METODOLOGIA: Foi criado um instrumento on-line para investigar o Bem-estar KLU\[YPJPVUPZ[HZWVY[\N\LZLZ6ZWYVÄZZPVUHPZMVYHTJHW[HKVZUHZYLKLZZVJPHPZRESULTADOS: (HTVZ[YHKVWYLZLU[LLZ[\KVPUJS\PPUKP]xK\VZ6ZWYVÄZZPVUHPZX\LYLZWVUKLYHTZqVUHTHPVYPHT\SOLYLZVX\LWHYLJLJVUÄYTHYKP]LYZVZLZ[\KVZX\LYLMLYLTHOLNLTVUPHMLTPUPUHUVJHTWVKHU\[YPsqV(THPVYPHZqVT\SOLYLZQV]LUZZVS[LPYHZZLTÄSOVZJH[}SPJHZNYHK\HKHZH[\HUKVUHmYLHJSxUPJHLTLTWYLZHZWYP]HKHZ6ZU\[YPJPVUPZ[HZWVY[\N\LZLZWLYJLJPVUHTZLMYLX\LU[LTLU[LU\THZP[\HsqVKL)LTLZ[HYUV[YHIHSOV(UPJH]HYPm]LSX\LPUÅ\LUJPV\V)LTLZ[HYUV;YHIHSOVMVPH]HYPm]LSLJVU}TPJHCONCLUSÕES: Para melhorar o Bem-estar no trabalho dos nutricionistas é necessário uma melhor remuneração e outras recompensas no âmbito do trabalho, WHY[PJ\SHYTLU[LHZX\LZLYLSHJPVUHTJVTHWYLTPHsqVKHJVTWL[vUJPHPO16. PRESENÇA DE ALIMENTOS IN NATURA, MINIMAMENTE PROCESSADOS, PROCESSADOS E ULTRAPROCESSADOS NA DIETA DE PACIENTES COM EVIDÊNCIA DE DOENÇA CARDIOVASCULARIngrid Rezende França¹; Gabriela Soares Limeira de Araujo¹; Jessica Isabel Vellido Duarte¹; Natalia Portes Thiago Pereira¹; Renata Furlan Viebig¹; Juliana Masami Morimoto¹; Camila Torreglosa¹; Jacqueline Teresa da Silva²; Raira Pagano²; Rosa Bosquetti²; Bernardete Weber²1 Universidade Presbiteriana Mackenzie2 0UZ[P[\[VKL,UZPUVL7LZX\PZHKV/VZWP[HSKV*VYHsqVINTRODUÇÃO: 6OmIP[VHSPTLU[HYKLWHxZLZLTKLZLU]VS]PTLU[V[LTZPKVJHYHJ[L-rizado pelo aumento do consumo de produtos industrializados, normalmente cons-[P[\xKVZKLHS[VZ[LVYLZKLLULYNPHZ}KPVNVYK\YHZZH[\YHKHZLtrans e carboidratos YLÄUHKVZYLSHJPVUHUKVZLJVTVH\TLU[VKLKVLUsHJHYKPV]HZJ\SHYLKLTHPZKVLUsHZJYUPJHZUqV[YHUZTPZZx]LPZ+PHU[LKLZZLJLUmYPVV4PUPZ[tYPVKH:HKLRESUMOS POSTERS | XVII CONGRESSO DE NUTRIÇÃO E ALIMENTAÇÃO, 10 E 11 DE MAIO, 2018ACTA PORTUGUESA DE NUTRIÇÃO 13 (2018) 48-87 | LICENÇA: cc-by-ncASSOCIAÇÃO PORTUGUESA DE NUTRIÇÃO® | WWW.ACTAPORTUGUESADENUTRICAO.PT | ACTAPORTUGUESADENUTRICAO@APN.ORG.PT

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Bem estar no trabalho, perfil demográfico e profissional dos nutricionistas portugueses

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