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Food habits of different worker categories: an integrative review

Food is a physiological necessity for humans and is built on and permeated by many different biological, economic, social, and cultural symbols and phenomena. The basic conditions for adequate nutrition should be associated with cultural and financial values, physical accessibility, flavor, variety,...

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Detalles Bibliográficos
Autores principales: de Sousa, Antônia Flávia Lopes, Paim, Raquel Teixeira Terceiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Associação Nacional de Medicina do Trabalho (ANAMT) 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10124809/
https://www.ncbi.nlm.nih.gov/pubmed/37101444
http://dx.doi.org/10.47626/1679-4435-2022-703
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author de Sousa, Antônia Flávia Lopes
Paim, Raquel Teixeira Terceiro
author_facet de Sousa, Antônia Flávia Lopes
Paim, Raquel Teixeira Terceiro
author_sort de Sousa, Antônia Flávia Lopes
collection PubMed
description Food is a physiological necessity for humans and is built on and permeated by many different biological, economic, social, and cultural symbols and phenomena. The basic conditions for adequate nutrition should be associated with cultural and financial values, physical accessibility, flavor, variety, color, and harmony and based on consumption of foods, not exclusively on nutrients. However, changes to the population’s profile of consumption and dietary habits are founded on the process of urbanization and industrialization, which plays a fundamental role in this phenomenon, causing lifestyle changes that are linked with stimulus of consumption of industrialized products, with publicity, and with mass marketing. The objective of the study was to investigate the profile of the dietary habits of workers from different occupational categories in Brazil, with a sample of 13 articles. Moreover, research shows that many different categories of workers are subject to nutritional losses because of this new lifestyle. Searches were run on the Google Scholar, LILACS, and SciELO databases for publications during the last 5 years, identifying more than 15 thousand articles, 13 of which were selected as fitting the criteria chosen. Data were collected in April and May of 2020. The inclusion criteria were articles published in Portuguese with the full text available. Exclusion criteria were duplicates and studies with seniors and/or children. It was concluded that the dietary habits of the workers studied are unhealthy and that their consumption profile is widely incompatible with the guiding principles of the Food Guide for the Brazilian population. These people are therefore at increased risk of non-transmissible chronic diseases and morbidity and mortality. There is a need to take more effective interventional action, totally restructuring the educational process to form dietary habits, such as implementing public policies targeting this section of the population, which is so important for national development.
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spelling pubmed-101248092023-04-25 Food habits of different worker categories: an integrative review de Sousa, Antônia Flávia Lopes Paim, Raquel Teixeira Terceiro Rev Bras Med Trab Review Articles Food is a physiological necessity for humans and is built on and permeated by many different biological, economic, social, and cultural symbols and phenomena. The basic conditions for adequate nutrition should be associated with cultural and financial values, physical accessibility, flavor, variety, color, and harmony and based on consumption of foods, not exclusively on nutrients. However, changes to the population’s profile of consumption and dietary habits are founded on the process of urbanization and industrialization, which plays a fundamental role in this phenomenon, causing lifestyle changes that are linked with stimulus of consumption of industrialized products, with publicity, and with mass marketing. The objective of the study was to investigate the profile of the dietary habits of workers from different occupational categories in Brazil, with a sample of 13 articles. Moreover, research shows that many different categories of workers are subject to nutritional losses because of this new lifestyle. Searches were run on the Google Scholar, LILACS, and SciELO databases for publications during the last 5 years, identifying more than 15 thousand articles, 13 of which were selected as fitting the criteria chosen. Data were collected in April and May of 2020. The inclusion criteria were articles published in Portuguese with the full text available. Exclusion criteria were duplicates and studies with seniors and/or children. It was concluded that the dietary habits of the workers studied are unhealthy and that their consumption profile is widely incompatible with the guiding principles of the Food Guide for the Brazilian population. These people are therefore at increased risk of non-transmissible chronic diseases and morbidity and mortality. There is a need to take more effective interventional action, totally restructuring the educational process to form dietary habits, such as implementing public policies targeting this section of the population, which is so important for national development. Associação Nacional de Medicina do Trabalho (ANAMT) 2023-02-13 /pmc/articles/PMC10124809/ /pubmed/37101444 http://dx.doi.org/10.47626/1679-4435-2022-703 Text en https://creativecommons.org/licenses/by/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Articles
de Sousa, Antônia Flávia Lopes
Paim, Raquel Teixeira Terceiro
Food habits of different worker categories: an integrative review
title Food habits of different worker categories: an integrative review
title_full Food habits of different worker categories: an integrative review
title_fullStr Food habits of different worker categories: an integrative review
title_full_unstemmed Food habits of different worker categories: an integrative review
title_short Food habits of different worker categories: an integrative review
title_sort food habits of different worker categories: an integrative review
topic Review Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10124809/
https://www.ncbi.nlm.nih.gov/pubmed/37101444
http://dx.doi.org/10.47626/1679-4435-2022-703
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