Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/38600

TitleNutritional status and food intake at workplace as health indicators for industrial workers
Other titlesEstado nutricional e alimentar no local de trabalho como indicadores de saúde dos trabalhadores da indústria
Author(s)Bortolozo, E.
Pilatti, L. A.
Canteri, M. H.
Arezes, P.
KeywordsFood
Worker
Nutrition
Issue date2015
PublisherSociedade Portuguesa de Segurança e Higiene Ocupacionais (SPOSHO)
CitationBortolozo, E., Pilatti, L. A., Canteri, M. H., & Arezes, P. M. (2015). Nutritional status and food intake at workplace as health indicators for industrial workers. Sho2015: International Symposium on Occupational Safety and Hygiene, 38-40.
Abstract(s)This study aimed to verify the correlation among the nutritional composition of the food consumed in the work environment, the energy expenditure and the nutritional status of workers from different sectors (administration and production) in different industries. The anthropometric data, in addition to the energy expenditure and food intake at lunch were evaluated for 292 workers, all of them included in the Brazilian Worker Food Program (also called PAT). The food consumption was assessed from the direct observation of the meal, for five consecutive days. The obtained data were analyzed by Pearson correlation test and by a Principal Components Analysis. Prevalence of overweight was detected in the studied population, according to the Body Mass Index (BMI). A statistically significant difference was found in terms of the energy expenditure of physical activity and daily energy expenditure in relation to gender and the working sector. The obtained results indicate that there is significant positive correlation (p < 0.01) between the following variables: body weight and BMI (r = 0.84), weight and daily energy expenditure (DEE) (r = 0.52), BMI and DEE (r = 0.27), DEE and energy (r = 0.38), and energy and lipid intake (r = 0.50). These findings seems to indicate the importance of ensuring an adequate balance of nutrients at meals, due to the heterogeneity of workers, in particular in the case of those workers who perform tasks or functions requiring less energy expenditure.
TypeConference paper
URIhttp://hdl.handle.net/1822/38600
ISBN978-989-98203-3-3
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CGIT - Publicações em actas de encontros científicos / Papers in conference proceedings

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