Promotion of physical activities and healthy eating habits in Primary Care: maintenance of benefits

MEURER, Simone Teresinha; BORGES, Lucélia Justino; GERAGE, Aline Mendes; LOPES, Aline Cristine Souza; BENEDETTI, Tânia Rosane Bertoldo

doi:10.1590/1678-9865202033e190120

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Sumário

ORIGINAL • Rev Nutr 33 • 2020 • https://doi.org/10.1590/1678-9865202033e190120 copy

Promotion of physical activities and healthy eating habits in Primary Care: maintenance of benefits

Promoção da atividade física e hábitos alimentares saudáveis na Atenção Primária: manutenção dos benefícios

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Objective

To evaluate the maintenance of the beneficial effects of the Vida Ativa Melhorando a Saúde Program, six months after its completion.

Methods

A randomized controlled community trial was conducted in two poles of the Academia da Saúde Program, randomly identified as control or intervention groups. The study involved 291 adults and elderly involved in the routine activities of the Academia da Saúde Program. Individuals in the intervention group also participated to the Vida Ativa Melhorando a Saúde Program for 12 weeks. Accelerometers were used to evaluate physical activities, questionnaires for the evaluation of eating habits and anthropometric measures for nutritional status.

Results

Six months after completion of the intervention, the beneficial results obtained for physical activities and nutritional status were not maintained. The benefits related to eating habits remained, but not exclusively due to the effect of the intervention.

Conclusion

The Vida Ativa Melhorando a Saúde Program, in the applied format, was not able to promote lasting beneficial effects on physical activities and nutritional status. The Program is being restructured regarding the extension of the intervention time and its didactic material.

Keywords
Health promotion; Primary health care; Program evaluation

Variables		CG (n=156)		IG (n=135)		p-value
Sex						0.30² 2 Chi-Square Test;
	Female^* * Number and prevalence (%);	139	89.1%	125	92.6%
	Male^* * Number and prevalence (%);	17	10.9%	10	7.4%
Age (years) ^ Median (P25-P75).		62	53-67	62	55-68	0.39¹ 1 Mann-Whitney Test;
Per capita monthly income (BRL)^£ £ Undeclared cases (n=290); ^ Median (P25-P75).		750.00	433-1000	919.00	600-1400	<0.01¹ 1 Mann-Whitney Test; ^† † Values with statistical significance;
Educational level (years) ^ Median (P25-P75).		4	04/ago	11	05/dez	<0.01¹ 1 Mann-Whitney Test; ^† † Values with statistical significance;
Referred morbidities
	Diabetes^* * Number and prevalence (%);	30	19.2%	21	15.6%	0.45² 2 Chi-Square Test;
	Arterial hypertension^* * Number and prevalence (%);	104	66.7%	80	59.3%	0.19² 2 Chi-Square Test;
	Dyslipidemia^* * Number and prevalence (%);	86	55.1%	64	47.4%	0.35² 2 Chi-Square Test;

Variables		Effect			CG (n=143)		IG (n= 117)
Variables		Time	Group	Interaction	M	SD	M	SD
Time of sedentary behavior (min/day)		0.39	0.41	0.60
	M2				380.32	±99.3	389.41	±96.4
	M3				378.74	±96.6	391.88	±95.0
Light PA		0.39	0.25	0.81
	M2				532.50	±94.4	518.62	±89.8
	M3				534.82	±92.0	519.17	±91.9
Moderate-vigorous PA (min/day)		0.71	0.11	0.03^a a Values with statistical significance; Participants with valid accelerometer data M2: Moment 2; M3: Moment 3.
	M2				043.93	±24.2	053.12	±32.8
	M3				046.17	±23.4	049.46	±32.3

Food	CG (n=156)				IG (n= 135)
Food	M2		M3		M2		M3
Regular consumption^* * Regular consumption: weekly frequency equal to or greater than five times, following the classification used by Vigilância de Doenças Crônicas por Inquérito Telefônico. Ministério da Saúde (Brasil) [15]. M2: Moment 2; M3: Moment 3. of fresh and minimally processed foods	%		%		%		%
Fruits	71.8		70.5		76.3		74.1
Raw legumes and vegetables	43.6		55.1		57.8		56.3
Cooked legumes and vegetables	49.4		42.3		61.5		48.1
Regular consumption^* * Regular consumption: weekly frequency equal to or greater than five times, following the classification used by Vigilância de Doenças Crônicas por Inquérito Telefônico. Ministério da Saúde (Brasil) [15]. M2: Moment 2; M3: Moment 3. of ultra-processed foods
Sausages	01.3		00.0		04.4		03.7
Fatty snacks / fried and bakes savories	00.6		00.6		00.7		00.0
Sandwich cookies	01.3		00.6		01.5		00.7
Sweets	13.5		14.7		14.8		13.3
Soda	03.8		02.5		03.7		02.7
Powdered juice	10.3		11.5		07.4		03.7
Industrialized condiments	27.0		25.6		12.6		14.8

Nutritional Status	M	SD	M	SD	M	SD	M	SD
Body weight (Kg)	68.8	±12.2	68.6	±12.2	70.1	±15.0	70.1	±15.2
BMI (Kg/m²)	28.4	±4.9	28.2	±4.9	28.6	±5.4	28.6	±5.5

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[1] Correspondence to: ST MEURER. E-mail: simone.meurer@ifmg.edu.br