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Impact of educational group intervention on the consumption of fruit and vegetables by community health care agents

Grant number: 10/20030-3
Support type:Regular Research Grants
Duration: August 01, 2011 - July 31, 2013
Field of knowledge:Health Sciences - Nutrition
Principal Investigator:Maria Antonieta de Barros Leite Carvalhaes
Grantee:Maria Antonieta de Barros Leite Carvalhaes
Home Institution: Faculdade de Medicina (FMB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil
Assoc. researchers:Aline Graziele da Silva Pereira ; Elen Rose Lodeiro Castanheira ; José Eduardo Corrente ; Sergio Alberto Rupp de Paiva ; Vera Lucia Pamplona Tonete

Abstract

The right to food and nutrition is established in the Universal Declaration of Human Rights as they are basic requirements for promoting and protecting good health. They can also be instruments to evaluate the quality of life of human beings and communities. Awareness of a healthy diet is the first step in behavioral change, and nutritional education can be an instrument for avoiding diseases resulting from both intake deficit and excess. Educational group actions can change food intake. This study will aim at evaluating, planning and implementing the impact of a nutritional education group action concerning the consumption of fruit and vegetables by community health care agents. It will be a randomized assay involving two groups comprising male and females individuals distributed in the following fashion: Intervention Group, in which the educational group action (EGA) will be performed in addition to routine activities; and Control Group, the individuals from which will only participate in the routine activities in the PHCA (Teaching Health Care Unit). The total sample will comprise 80 individuals with 40 in each group. In order to determine the consumption of fruit and vegetables, a weekday and a Sunday 24-hour recalls will be performed 3 months after completing the intervention. The educational group activities will consist of two-hours group dynamics and cooking workshops once a week and for six weeks. (AU)