New perspectives for nutritional intervention: use of innovative behavioral techniques

Abstract

To propose an active methodology of nutritional intervention for a sample of collaborators of a private university. Cross-sectional and interventional study with a quantitative approach, with a sample of 28 employees from a private university in Curitiba-Paraná. The initial stage was the collection of economic, social, demographic data, food consumption, nutritional knowledge, in addition to anthropometric and body composition tests. The second stage consisted of the intervention divided into two moments of approximately 60 minutes each, based on active methodologies, with an interval of one week, the first with the theme "Healthy dish" and "Ultra processed and in natura foods" and the second on “Food Labelling”. The predominant characteristics of the sample were: white skin color (64.3%), age group between 20 and 39 years old (78.6%), married marital status (64.3%) and economic class B2 (53.6%). Food consumption of protective foods was adequate and risky foods were high, with sweets, candies and sweet biscuits (78.6%), followed by fried foods, hamburgers and/or sausages (57.1%). In the anthropometric analysis, we obtained the prevalence of overweight (67.8%), and the risk of metabolic complications associated with obesity is distributed in half of the collaborators. As for the questionnaire on the level of nutritional knowledge, most of the collaborators have a high level of nutritional knowledge (82.1%). Our work sought to apply active methodologies in the field of Nutrition in order to increase the listener's autonomy, stimulate learning with active dynamics, and provide nutritional knowledge that will help them in their choices when purchasing and preparing food. This demonstrates that other techniques should be applied in Clinical Nutrition, in order to support care and increase the rate of adherence to treatment, in addition to providing greater patient independence.