Capacidade funcional relacionada à alimentação em um grupo de idosos do interior do RS

Abstract

Aging is a natural process that causes the body to make physical, psychological, social and functional changes. During this process, there is a reduction in the body's functional capacity, making it difficult for the elderly to perform their daily basic activities or instrumental activities, such as eating, walking, dressing, preparing their own food, among others. Although it is known that proper and healthy eating is fundamental for healthy aging, there are still few studies that relate to eating with functional capacity. Thus, the objective of the present study was to evaluate the functional capacity related to food in a group of elderly people from the countryside of RS. Nineteen elderly people from the municipality of Itaqui- RS were evaluated. This was a cross- sectional study, conducted through questionnaires with the content of questions related to sociodemographic characteristics, food consumption and functional capacity with elderly people of the Association of Retired Workers and Pensioners of Itaqui - RS. The elderly were characterized as to sociodemographic data, indicators of general health, behavioral and lifestyle habits where 78.9% were women, 52.6% had more than 4 years of schooling, 42% practiced physical activity up to once a week and 52 , 6% have 3 or more self-reported medical conditions. Regarding the evaluation of food consumption, the 24-hour recall was used, and consumption was measured using the Calcnut Software. The consumption of macronutrients was within the recommended by DRIS, and for the analysis of micronutrients fibers and water, it was found a low consumption of calcium, fiber and water. For the assessment of functional capacity, the Katz Index and Lawton Scale were applied, which assess the Basic Activities of Daily Living (BADL) and Instrumental Activities of Daily Living (IADL), respectively. Regarding diet- related BADL and IADL, all (100%) reported that they did not need help with eating, shopping and preparing their own meals. It was concluded that all the elderly in this group had their functional capacity preserved for the development of diet-related BADL and IADL, revealing autonomy and independence.