Associação entre a conexão com a natureza e os motivos para as escolhas alimentares, o bem-estar subjetivo e a saúde autorreferida: estudo transversal com profissionais da Atenção Primária
Carregando...
Arquivos
Data
2019-02-15
Autores
Bruno, Vânia Hercília Talarico
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
Introdução: Estudos recentes demonstram que a conexão com a natureza favorece o bem estar e a saúde humana e pode facilitar a adoção de hábitos de vida mais sustentáveis e saudáveis, entre eles a alimentação. O consumo habitual de alimentos ultraprocessados, além de associar-se à maior prevalência de doenças crônicas, favorece contaminação ambiental por meio das embalagens, em sua maioria plásticos não retornáveis e não recicláveis. Acredita-se que profissionais da saúde com boa conexão com a natureza podem ser promotores da disseminação destes hábitos. Objetivo: Investigar a associação entre conexão com a natureza e motivos para escolhas alimentares, bem-estar subjetivo e saúde autorreferida. Método: Estudo transversal com 146 profissionais da atenção primária à saúde (APS) do município de Botucatu – SP, que responderam aos seguintes instrumentos autoaplicados: 1) Questionário sociodemográfico, que incluiu questão sobre saúde autorreferida; 2) Escala de Conexão com a Natureza (ECN) - escala com 14 itens, que mede o quanto a pessoa se sente integrada ao meio ambiente em uma perspectiva subjetiva e individual e cuja pontuação varia de 14 a 70 pontos; 3) Questionário sobre “Motivos para as escolhas alimentares” (FCQ): com¬posto por 36 itens distribuídos em nove fatores que avaliam aspectos rela¬cionados às escolhas alimentares. Foram avaliadas as pontuações nos diferentes fatores e a associação da pontuação obtida dos fatores “Saúde”, “Conteúdo Natural” e “Preocupação Ética” à pontuação obtida na ECN; 4) Escala de Bem-Estar Subjetivo (EBES): instrumento composto de itens representativos das dimensões: afetos positivos, afetos negativos e satisfação com a vida. Avaliou-se a pontuação em cada dimensão da EBES e sua associação com a pontuação na ECN. Resultados: O fator “Preocupação Ética” foi o menos pontuado entre os profissionais, enquanto o “Apelo Sensorial” foi o mais pontuado. A pontuação nos fatores “Saúde”, “Conteúdo Natural” e “Preocupação Ética” aumentou respectivamente 0,07 (p=0,031), 0,06 (p=0,001) e 0,09 (p<0,001) pontos em média a cada ponto a mais na ECN. Não foram encontradas associações significativas entre a pontuação na ECN e o bem-estar subjetivo em suas diferentes dimensões (afetos positivos: p=0,938; afetos negativos: p=0,913; satisfação com a vida: p = 0,684), nem entre a pontuação na ECN e a saúde autorreferida (p=0,135). Conclusões: Este é, provavelmente, o primeiro estudo que investigou a associação entre a conexão com a natureza e os motivos para as escolhas alimentares. Houve associação significativa e positiva entre a conexão com a natureza e os três motivos para escolhas alimentares investigados por sua importância pra o contexto da alimentação saudável e sustentável (“Saúde”, “Conteúdo Natural” e “Preocupação Ética”). Justificam-se, assim, ações que ampliem a conexão destes profissionais com a natureza, o que pode contribuir para que desenvolvam melhor seu trabalho de prevenção às doenças crônicas e a promoção à saúde ambiental.
Introduction: Current studies show that connectedness to nature improves human well-being and health and can facilitate the adoption of more sustainable and healthy living habits, including eating. The habitual consumption of ultra processed foods, in addition to being associated with a higher prevalence of chronic diseases, lead to environmental contamination through the packaging, mostly non-returnable and non-recyclable plastics. It is believed that health professionals with a high connectedness can be promoters of the dissemination of this knowledge. Objective: To investigate the association between connectedness to nature and food choice motives, subjective well-being and self-reported health. Method: Cross-sectional study with 146 primary health care professionals (PHC) from Botucatu city, SP, who answered the following self-applied tools: 1) A socio-demographic questionnaire, which included a question on self-reported health; 2) Connectedness to Nature Scale (ECN) - scale with 14 items, which measures how much the person feels integrated to the environment in a subjective and individual perspective and whose score varies from 14 to 70 points; 3) Food Choice Questionnaire (FCQ): compiled by 36 items distributed in nine factors that evaluate aspects related to food choices. The scores on the different factors and the association of the score obtained from the "Health", "Natural Content" and "Ethical Concern" factors to the score obtained in the ECN were evaluated; 4) Subjective Well-Being Scale (EBES): instrument composed of items representative of the dimensions: positive affects, negative affects and satisfaction with life. The scoring was evaluated in each dimension of the EBES and its association with the score in the ECN. Results: The "Ethical Concern" factor was the least rated among professionals, while the "Sensory Appeal" was the most scored. The scores on the "Health", "Natural Content" and "Ethical Concern" factors increased, respectively, 0.07 (p = 0.031), 0.06 (p = 0.001) and 0.09 (p <0.001) point in the ECN. There were no significant associations between ECN score and subjective well-being in its different dimensions (positive affects: p = 0.938, negative affects: p = 0.913, satisfaction with life: p = 0.684), nor between the ECN and self-reported health (p = 0.135). Conclusions: This is probably the first study that investigated the association between connectedness to nature and the motives for food choices. There was a significant and positive association between connectedness and the three reasons for food choices investigated for their importance in the context of healthy and sustainable diet ("Health", "Natural Content" and "Ethical Concern"). Therefore, actions that increase the connection of these professionals with nature are justified, which may contribute to their better efforts to prevent chronic diseases.
Introduction: Current studies show that connectedness to nature improves human well-being and health and can facilitate the adoption of more sustainable and healthy living habits, including eating. The habitual consumption of ultra processed foods, in addition to being associated with a higher prevalence of chronic diseases, lead to environmental contamination through the packaging, mostly non-returnable and non-recyclable plastics. It is believed that health professionals with a high connectedness can be promoters of the dissemination of this knowledge. Objective: To investigate the association between connectedness to nature and food choice motives, subjective well-being and self-reported health. Method: Cross-sectional study with 146 primary health care professionals (PHC) from Botucatu city, SP, who answered the following self-applied tools: 1) A socio-demographic questionnaire, which included a question on self-reported health; 2) Connectedness to Nature Scale (ECN) - scale with 14 items, which measures how much the person feels integrated to the environment in a subjective and individual perspective and whose score varies from 14 to 70 points; 3) Food Choice Questionnaire (FCQ): compiled by 36 items distributed in nine factors that evaluate aspects related to food choices. The scores on the different factors and the association of the score obtained from the "Health", "Natural Content" and "Ethical Concern" factors to the score obtained in the ECN were evaluated; 4) Subjective Well-Being Scale (EBES): instrument composed of items representative of the dimensions: positive affects, negative affects and satisfaction with life. The scoring was evaluated in each dimension of the EBES and its association with the score in the ECN. Results: The "Ethical Concern" factor was the least rated among professionals, while the "Sensory Appeal" was the most scored. The scores on the "Health", "Natural Content" and "Ethical Concern" factors increased, respectively, 0.07 (p = 0.031), 0.06 (p = 0.001) and 0.09 (p <0.001) point in the ECN. There were no significant associations between ECN score and subjective well-being in its different dimensions (positive affects: p = 0.938, negative affects: p = 0.913, satisfaction with life: p = 0.684), nor between the ECN and self-reported health (p = 0.135). Conclusions: This is probably the first study that investigated the association between connectedness to nature and the motives for food choices. There was a significant and positive association between connectedness and the three reasons for food choices investigated for their importance in the context of healthy and sustainable diet ("Health", "Natural Content" and "Ethical Concern"). Therefore, actions that increase the connection of these professionals with nature are justified, which may contribute to their better efforts to prevent chronic diseases.
Descrição
Palavras-chave
Saúde ambiental, Alimentação saudável, Profissionais da saúde, Bem-estar subjetivo, Saúde autorreferida, Environmental health, Healthy eating, Health professionals, Subjective well-being, Self-reported health