Dietary patterns in a nursing team measured by principal component analysis

Barreiro, Patricia Lima Dias; Vasconcelos, Ana Glória Godoi; Rotenberg, Lucia; Griep, Rosane Harter; Aguiar, Odaleia Barbosa de

doi:10.1590/S1980-220X2019003003597

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Original Article • Rev. esc. enferm. USP 54 • 2020 • https://doi.org/10.1590/S1980-220X2019003003597 copy

Dietary patterns in a nursing team measured by principal component analysis^* * Extracted from the dissertation: “Padrões alimentares de equipe de enfermagem de um hospital público do Rio de Janeiro”, Programa de Pós-Graduação de Alimentação, Nutrição e Saúde, Instituto de Nutrição, Universidade do Estado do Rio de Janeiro, 2016.

Patrones dietéticos medidos por análisis de componentes principales en un equipo de enfermeira

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Objective:

To characterize the dietary pattern of nursing professionals at a public hospital in Rio de Janeiro, RJ, Brazil.

Method:

A sectional study with nursing professionals (nurses, technicians and nursing assistants). Two 24-hour food recall records were applied, totaling 459 foods, being reduced to 24 food groups. Food patterns were identified using the Principal Component Analysis technique, followed by orthogonal varimax rotation. A Scree Plot graph indicated three factors to be extracted and loads > +0.30 were adopted to define dietary patterns.

Results:

A total of 309 professionals participated. The sample consisted of 85.8% of female individuals. The patterns were named “traditional” which included rice (0.747), beans (0.702) and meat (0.713); “healthy”: vegetables (0.444), greens (0.450), fruits (0.459), bananas and oranges (0.379), and “snacks”: sugar (0.661), bread (0.471), cakes and cookies (0.334), non-alcoholic drinks (0.727).

Conclusion:

The results highlight the “traditional” food pattern of Brazilian food consumption based on the combination of rice, beans and meat. Future studies may investigate the effect of dietary patterns on health outcomes among nursing workers.

Descriptors:
Feeding Behavior; Nursing Team; Feeding; Adult

Foods or food groups	Aggregate foods
Sugar	Refined and brown/raw.
Rice	Needle, parboiled.
Banana and orange	Banana and orange.
English potato	English potato.
Sugary and soy drink	Guava, apple and traditional soy drink, soft drinks, soft drink (powder), tonic water, traditional mate, canned juice.
Non-alcoholic beverage	Tea and coffee.
Cakes and cookies	Cakes, biscuit, sweet bread, pies, swiss roll, muffin, cupcake and brownie.
Beef, pork and poultry	Breaded filet, wings, breast, drumstick, spring chicken, shredded chicken salad, chicken wing thigh, thigh, chicken, lagarto (round steak), stroganoff, chuck steak, meatloaf, kebab, filet mignon, breaded steak, picanha, pork chops, pork rib.
Cereals and seeds	Popcorn, hominy, canned corn, oatmeal, farofa (toasted manioc flour) and pirão, quinoa, chia, granola, oats, tabbouleh, flaxseed, sunflower seed and pasta.
Sweets and desserts	Apricot, banana and guava jam, chocolate, candies, chewing gum, sugary cereal and processed cereal, whey protein cereal bar and cornflakes.
Fast Food and Industrialized Preparation	Hamburger, sandwich, cheesecake, croquette, pizza, meat pies, esfiha, hot dog, instant noodles, lasagna.
Beans	Black, brown, red.
Cold cuts and sausages	Turkey blanquet, turkey breast, bologna, salami, roast beef, ham, sausage, linguiça, kani, meatball, hamburger meat, hot dog, steak.
Fruit	Tangerine, strawberry, persimmon, mango, plum, grape, avocado, kiwi, pear, watermelon, pineapple, tomato, raisins, papaya, apple.
Greens	Arugula, kale, spinach, bell pepper, onion, cauliflower and carrot
Greens	Lettuce and tomato.
Legumes and derivatives	Pea, chickpea and lentil soup.
Vegetable oil and fat	Margarine, mayonnaise, soy oil, sour cream, coconut oil and safflower capsule, soy vegetable oil, olive oil.
Egg	Chicken eggs.
White and wholewheat bread	French, white and whole, bun, Syrian.
Fish and seafood	Hake fillet, canned tuna, salmon, cod, sardine, shrimp stew, squid, shrimp.
Dairy products	Cheese in general and cream cheese, whole milk, yogurt, curd cheese, catupiry butter.
Natural Juice	Orange, lemonade, coconut water, sugarcane juice.
Roots and tubers	Sweet potatoes, cassava, yams and beets.

Food groups	Food patterns
Food groups	Traditional*	Healthy*	Snack*
Sugar	0.140	-0.012	0.661
Rice	0.747	0.096	0.052
Banana and orange	-0.027	0.379	0.130
Potato	0.348	-0.134	0.051
Sugary and soy drinks	0.050	-0.549	-0.152
Non-alcoholic drinks	0.063	0.294	0.727
Cakes, cookies and pastries	0.036	-0.218	0.334
Beef, pork and poultry	0.713	0.051	0.001
Cereals and seeds	-0.219	-0.130	0.081
Sweets and desserts	-0.100	-0.297	0.006
Fast food and industrialized preparations	0.039	-0.530	-0.058
Beans	0.702	0.098	0.049
Cold cuts and sausages	-0.140	-0.329	-0.008
Fruit	-0.194	0.459	-0.422
Greens	0.094	0.450	-0.252
Vegetables and greens	-0.040	0.444	-0.124
Legumes and derivatives	-0.154	0.001	-0.125
Vegetable oil and fat	0.202	-0.009	0.187
Eggs	-0.158	0.153	-0.010
White and whole wheat breads	-0.118	0.127	0.471
Fish and seafood	-0.322	0.228	0.029
Dairy products	-0.043	0.205	0.022
Roots and tubers	-0.008	0.226	0.001
Natural juices	0.060	-0.081	-0.069
Cronbach's alpha	0.574	0.40	0.422
Variance (%)	8.53	7.98	6.95
Total variance (%)	8.53	16.51	23.47

Universidade de São Paulo, Escola de Enfermagem Av. Dr. Enéas de Carvalho Aguiar, 419 , 05403-000 São Paulo - SP/ Brasil, Tel./Fax: (55 11) 3061-7553, - São Paulo - SP - Brazil
E-mail: reeusp@usp.br

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[1] Corresponding author:
Patricia Lima Dias Barreiro Rua São Francisco Xavier, 524, Maracanã CEP 20550-900 - Rio de Janeiro, RJ, Brazil patricia_libarreiro@outlook.com