Conhecimento de profissionais de Unidades de Saúde da Família acerca do Guia Alimentar para a População Brasileira

Abstract

This study aimed to evaluate the knowledge of primary health care unit’s professionals from the city of Itaqui regarding the Food Guide for Brazilian Population, and investigate whether the presence of curricular trainees of the Nutrition college of Federal University of Pampa increased this knowledge. This study was conducted in the city of Itaqui, located in the western border of Rio Grande do Sul state, in May 2019, in the five Family Health Care Units of the city. The targeted population was composed by nurses, nursing technicians and community health workers. The data was collected using a structured questionnaire containing demographic information as well as information about training of the interviewed professionals and their knowledge regarding the Guide’s content. Twenty-five individuals, all female, participated in the study, with an average age of 41 years. When they were questioned about the presence of Nutrition trainees in their units, 84% of them answered positively, and among those, all the professionals stated that the trainees presence contributed positively to the dissemination of new food and nutrition knowledges. When we asked them about their participation in training/qualification activities on food and nutrition, more than a half of the sample answered that they have ever participated in activities related to the theme in their lives. Regarding to the knowledge of these professionals about the Food Guide for Brazilian Population, the percentage of questions correctly answered about general knowledge of the Guide was higher than 65%, while their knowledge about the level of food processing was lower than 50%. The level of knowledge of these professionals regarding the Guide and the food classification was unsatisfactory. There is a positive perspective of the professionals in relation to the presence of Nutrition trainees. Nevertheless, low participation in training and continuing education activities in food and nutrition is remarkable, making being updated on this topic difficult for these professionals.