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Promoção de hábitos alimentares saudáveis: Os lanches escolares dos alunos e os determinantes ambientais: Projeto de desenvolvimento de competências clínicas especializadas na área de Enfermagem de Saúde Comunitária e Saúde Pública
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Abstract(s)
O projeto ‘PHAS + por ti e por tod@s’ foi desenvolvido no âmbito do mestrado e especialidade em enfermagem comunitária na área de enfermagem de saúde comunitária e saúde e pública, numa escola de 3º ciclo e secundária, na abrangência de uma UCC, da área metropolitana do Porto, no âmbito da promoção de hábitos alimentares saudáveis, para os adolescentes.
O objetivo geral deste projeto é melhorar a oferta e consumo de alimentos saudáveis, no bufete e das máquinas de venda automática de alimentos e bebidas, na escola, no ano de 2023/2024, de acordo com as recomendações do despacho 8127/2021.
A metodologia baseada no planeamento em saúde orientou a elaboração deste projeto, recorrendo aos modelos de Empoderamento Comunitário e Bioecológico de Brofenbrenner. As estratégias utilizadas para atingir os objetivos definidos envolveram o marketing social, a consultaria, colaboração e educação para a saúde. As atividades consistiram em elaborar e implementar uma proposta de melhoria na oferta alimentar do bufete e das máquinas bem como um plano de comunicação de promoção de lanches saudáveis, consciencializar os elementos responsáveis pela gestão do bufete (docentes e não docentes) para as recomendações legislativas no âmbito da alimentação e, ainda, sensibilizar os encarregados de educação para a temática, envolvendo toda a comunidade escolar.
Como resultados principais destaca-se o aumento de 9,4% (70% para 79,4%) dos géneros alimentícios recomendados disponíveis no bufete, com a introdução de 6 novos alimentos e a remoção de 2 (não recomendados); o aumento de 13,2% (69% para 82,2%) do consumo de géneros alimentícios recomendados, pelos alunos no bufete; o aumento de 19% (32% para 51%) dos géneros alimentícios recomendados, disponíveis nas máquinas; a disponibilização de água gratuita e água aromatizada no bufete; e, ainda, a diminuição do valor máximo de açúcar disponibilizado nas máquinas de bebidas quentes, de 7 para 4 gramas.
Concluindo, o ambiente escolar tem um papel primordial na influência de hábitos e estilos de vida saudáveis, como a alimentação, devendo-se aproveitar as oportunidades para promover a aquisição não só de conhecimentos, mas também a adesão a comportamentos de procura de saúde. Neste processo destaca-se o papel do enfermeiro especialista em enfermagem comunitária no envolvimento e motivação da comunidade escolar, na liderança assertiva e gestão comunitária.
The 'PHAS + por ti e por tod@s' project was developed within the scope of the master's degree and specialty in community nursing in the area of community health and public health nursing, in a 3rd cycle and secondary school, within the area of an UCC, in the Porto metropolitan area, as part of the promotion of healthy eating habits, at school, for adolescents. The overall aim of this project is to improve the supply and consumption of healthy foods of the buffet and the vending machines, at school, in 2023/2024, considering the recommendations of the order 8127/2021. The methodology based on health planning guided the development of this project, also using Brofenbrenner's Bioecological Model, Community Empowerment models, to foster an environment that promotes healthy eating, particularly snacks, in the school context. The strategies used to achieve the defined objectives, included social marketing, consultation, collaboration and health education. The activities consisted of elaborating and implementing a proposal to improve the food offer at the buffet and the vending machines, as well as a communication plan to promote healthy snacks, making the people responsible for managing the buffet (teachers and non-teaching staff) aware of the legislative recommendations, in regards to food, as also sensitising their parents, involving the whole school community. The main results were an increase of 9.4% (70% to 79.4%) of the recommended foodstuffs available in the buffet, with the introduction of 6 new aliments and the removal of 2 (non recommended); an increase of 13.2% (69% to 82.2%) in the consumption of recommended foodstuffs by 8th graders, at the buffet; a 19% (32% to 51%) increase in the recommended foodstuffs available in the vending machines; the availability of free water and flavoured water in the buffet; and a reduction in the maximum amount of sugar available in the hot drinks machines, from 7 to 4 grams. In conclusion, the school environment plays a key role in influencing healthy habits and lifestyles, such as diet, and opportunities should be taken to promote not only the acquisition of knowledge, but also adherence to health-seeking behaviours. This process highlights the role of the nurse specialising in community nursing in involving and motivating the school community, assertive leadership and community management.
The 'PHAS + por ti e por tod@s' project was developed within the scope of the master's degree and specialty in community nursing in the area of community health and public health nursing, in a 3rd cycle and secondary school, within the area of an UCC, in the Porto metropolitan area, as part of the promotion of healthy eating habits, at school, for adolescents. The overall aim of this project is to improve the supply and consumption of healthy foods of the buffet and the vending machines, at school, in 2023/2024, considering the recommendations of the order 8127/2021. The methodology based on health planning guided the development of this project, also using Brofenbrenner's Bioecological Model, Community Empowerment models, to foster an environment that promotes healthy eating, particularly snacks, in the school context. The strategies used to achieve the defined objectives, included social marketing, consultation, collaboration and health education. The activities consisted of elaborating and implementing a proposal to improve the food offer at the buffet and the vending machines, as well as a communication plan to promote healthy snacks, making the people responsible for managing the buffet (teachers and non-teaching staff) aware of the legislative recommendations, in regards to food, as also sensitising their parents, involving the whole school community. The main results were an increase of 9.4% (70% to 79.4%) of the recommended foodstuffs available in the buffet, with the introduction of 6 new aliments and the removal of 2 (non recommended); an increase of 13.2% (69% to 82.2%) in the consumption of recommended foodstuffs by 8th graders, at the buffet; a 19% (32% to 51%) increase in the recommended foodstuffs available in the vending machines; the availability of free water and flavoured water in the buffet; and a reduction in the maximum amount of sugar available in the hot drinks machines, from 7 to 4 grams. In conclusion, the school environment plays a key role in influencing healthy habits and lifestyles, such as diet, and opportunities should be taken to promote not only the acquisition of knowledge, but also adherence to health-seeking behaviours. This process highlights the role of the nurse specialising in community nursing in involving and motivating the school community, assertive leadership and community management.
Description
Keywords
Lanches saudáveis Bufete escolar Adolescentes Saúde escolar Relatório de estágio