Avaliação de atividades de intervenção nutricional desenvolvidas com grupo de mulheres praticantes de exercícios funcionais em Caraúbas / RN.

Abstract

In the last few years, the overweight and obesity rates have shown an increase in its implications as well as the health problems caused by them. Such prevalence raised health promotion programs, which method is based on the association between nutrition and regular physical exercise practices, aimed beyond their nutritional status and anthropometric measurements, standard food modifications of individuals. This correlation has shown promising results in the above aspects, and has motivated several studies in Brazil and in the world to highlight these facts. Thus, this study aimed to evaluate the efficacy of activities of nutritional intervention anthropometric measurements, total body fat and eating habits in women practitioners of functional exercises in Caraúbas/RN. This study included 22 women between 18 to 43 years old, divided into two groups. It consisted of a pre research and post-test, developed for two months, composed by the group of interventions (GI) and the control group (CG), and, only in the first were developed nutritional counseling activity 1 time/week, based on topics about healthy and balanced eating, recommended by the Global Strategy of the World Health Organization (WHO). Besides that, associated with such expository lectures, developed culinary workshops practices correlated with the themes of the guidelines. The analysis was performed using a spreadsheet in Microsoft Excel (2010), data were expressed as percentage. After the development of interventions, it was observed that regarding anthropometric measures and total body fat, there was no significant difference. However, the GI had lower mean weight gain (350g) when compared to the CG (1kg), subsequently at two months of guidelines. Still, they indicated higher changes in the feeding behavior than the control group, as a reduction of daily consumption of milk and wholegrain products, fried and sugary foods, industrialized beverages, as well, canned foods ready for consumption. Besides that, there was an increase in the daily intake of dairy products and nonfat derivatives, and fruits. The results indicate that even in the short run time, the association between nutritional counseling activities with regular exercise reflected in an improvement in eating patters of these athletes.