Resumo

MATOS, Cristina Henschel; PROENCA, Rossana Pacheco Da Costa  e  COSTA, Soraya Pacheco Da. Work in production of meals: consequences in the feeding and nutritional status of the workers. Med. segur. trab. [online]. 2009, vol.55, n.214, pp.91-100. ISSN 1989-7790.

The present study aimed to identify the relationship between the nature of work with food production and eating habits, as well as the nutritional status of operators. This qualitative and descriptive research was developed as a case study, with the use of Work Ergonomic Analysis. Data was collected through interviews with the operators, and direct and equipped observation of the activities carried out during their work. Body mass index was also assessed, along with the risk of metabolic disease associated with obesity, as well as energy expenditure and food intake during work shifts. The results show that most operators had high-energy expenditure due to the activities carried out during their work shifts. However, the nutritional status assessment showed that only two operators were eutrophic and the others were overweight. Food intake was characterized by hyperlipidic and hyperglycemic diets. The operators reported regular food intake during the intervals between meals, possibly because of the long time gap between them and the direct contact with the meals they serve. In conclusion, it was observed that the place of work and its characteristics highly influenced nutritional status and eating practices of the operators.

Palavras-chave : food service; nutritional status; work.

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