Factors Associated with Adherence to the Brazilian Food Guide in Food Service Workers

Lia Silveira Adriano (), Brena Barreto Barbosa, Maran Atha Rebelo de Campos, Victoria Maria Ferreira Lima and Eliane Mara Viana Henriques
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Lia Silveira Adriano: Health Sciences Center, University of Fortaleza, Fortaleza 60811-905, CE, Brazil
Brena Barreto Barbosa: Health Sciences Center, University of Fortaleza, Fortaleza 60811-905, CE, Brazil
Maran Atha Rebelo de Campos: Health Sciences Center, University of Fortaleza, Fortaleza 60811-905, CE, Brazil
Victoria Maria Ferreira Lima: Health Sciences Center, University of Fortaleza, Fortaleza 60811-905, CE, Brazil
Eliane Mara Viana Henriques: Health Sciences Center, University of Fortaleza, Fortaleza 60811-905, CE, Brazil

IJERPH, 2023, vol. 20, issue 18, 1-12

Abstract: The present study aimed to evaluate factors associated with adherence to the Food Guide for the Brazilian Population (GAPB) among food service workers. A cross-sectional study was conducted with 421 employees from 43 food service establishments located in a capital of Brazil. Health and lifestyle data were collected, including the continuous use of medication, smoking, physical activity, and alcohol consumption. An instrument based on the GAPB was utilized, covering the domains of planning, household organization, eating habits, and food choices, according to GAPB recommendations. The findings revealed a direct association between the quality of life scores and the total GAPB adherence score (β = 1.17; p < 0.001), as well as the domains of planning (β = 0.53; p < 0.001), household organization (β = 0.22; p = 0.001), and eating habits (β = 0.38; p < 0.001). Adherence to the GAPB among food service workers was strongly linked to their perception of quality of life, in addition to other factors such as gender, age, education, type of work activity, and variables of lifestyle. Therefore, the eating practices of these employees need to be assessed comprehensively, and enhancing their quality of life can encourage proper and healthy eating.

Keywords: occupational health; food guide; quality of life; occupational groups; food services (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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