Evaluation of Nutrient Consumption for the Prevention of Chronic Diseases in Health Promotion Services: A Controlled and Randomized Community Trial to Promote Fruits and Vegetables

Suellen Fabiane Campos, Mariana Souza Lopes, Luana Caroline dos Santos, Patrícia Pinheiro de Freitas and Aline Cristine Souza Lopes ()
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Suellen Fabiane Campos: Department of Nutrition, Nursing School, Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil
Mariana Souza Lopes: Department of Nutrition, Health Science Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil
Luana Caroline dos Santos: Department of Nutrition, Nursing School, Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil
Patrícia Pinheiro de Freitas: Department of Nutrition, Nursing School, Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil
Aline Cristine Souza Lopes: Department of Nutrition, Nursing School, Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil

IJERPH, 2023, vol. 20, issue 13, 1-14

Abstract: To evaluate the effectiveness of a collective intervention to encourage the consumption of fruits and vegetables on the nutrients intake for the prevention of chronic non-communicable diseases (NCDs), a randomized controlled community trial was conducted with a representative sample from the Health Academy Program. While the individuals in the control group (CG) participated in regular physical exercise, those in the intervention group (IG) also participated in a collective intervention. After 12 months, IG and CG showed a reduction in energy, omega 3 and sodium intake and an increase in the consumption of carbohydrates, fiber, vitamins, and minerals. Individuals from the CG showed an increase in phosphorus consumption and, in the IG, a reduction in the consumption of total, saturated, and polyunsaturated fats as well as an increase in the consumption of monounsaturated fats was seen. In both groups, there was an increase in the prevalence of adequate nutrients. Participation in the nutritional intervention was associated with lower consumption of energy and protein in the diet. The results pointed to the importance of individuals’ participation in the program, which, associated with nutritional intervention, promoted an improvement in the nutrient profile of the diet and the prevention and control of NCDs.

Keywords: primary health care; health services; nutritional intervention; nutrients; health promotion (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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