Padrão do consumo de frutas, legumes e verduras de pessoas com e sem doenças não transmissíveis

Luis Fernando  Costa Pereira; Paula  Parisi Hodniki; Maria Lucia  Zanetti; Flavia Fernanda  Luchetti Rodrigues Baracioli; Plinio  Tadeu Istilli; Carla Regina  de Souza Teixeira

doi:10.36489/saudecoletiva.2021v11i68p7783-7794

Authors

Luis Fernando Costa Pereira Mestre. Escola de Enfermagem de Ribeirão Preto - Universidade São Paulo. https://orcid.org/0000-0002-6324-5158
Paula Parisi Hodniki Doutora e Mestre. Escola de Enfermagem de Ribeirão Preto - Universidade São Paulo. https://orcid.org/0000-0003-1643-2134
Maria Lucia Zanetti Livre docente, Doutora e Mestre Escola de Enfermagem de Ribeirão Preto - Universidade São Paulo. https://orcid.org/0000-0003-1656-6626
Flavia Fernanda Luchetti Rodrigues Baracioli Doutora e Mestre. Escola de Enfermagem de Ribeirão Preto - Universidade São Paulo. https://orcid.org/0000-0002-7103-8837
Plinio Tadeu Istilli Doutor e Mestre. Escola de Enfermagem de Ribeirão Preto - Universidade São Paulo. https://orcid.org/0000-0002-8008-6523
Carla Regina de Souza Teixeira PhD, Livre Docente, Doutora e Mestre Escola de Enfermagem de Ribeirão Preto - Universidade São Paulo. https://orcid.org/0000-0002-8887-5439

DOI:

https://doi.org/10.36489/saudecoletiva.2021v11i68p7783-7794

Keywords:

Food Consumption, Noncommunicable diseases, Health Promotion

Abstract

Objective: to compare the consumption of fruits and vegetables among users of health services with and without noncommunicable
disease. Method: quantitative and cross-sectional study, assessed the consumption of fruits and vegetables, through an interview, the questionnaire contained sociodemographic and food consumption variables. To analyze the data, we used descriptive statistics and Pearson's chi-square test between groups with and without noncommunicable diseases. Results: the sample contained 719 participants, the value of p≤0.005 was observed in the variables of age, marital status, economic class, occupation, consumption of raw salad and fruits. We found no differences between the consumption of fruits and vegetables between groups. Conclusion: the consumption of healthy foods is a protective and treatment factor for non-communicable diseases, it is still necessary to update public health policies for the population with non-communicable diseases already installed.