| Popis: |
COVID-19 is an infectious disease with high transmissibility caused by the SARS-CoV-2 strain of coronavirus. COVID-19 can also cause sequelae (medium and long term), in addition to persistent chronic symptoms after infection. Some of them are olfactory and gustatory, such as anosmia (smell loss), hyposmia (decreased olfactory perception), dysosmia (distorted perception of odors) and dysgeusia (distorted perception of food tastes). The objective of the research was to verify the prevalence of sequelae of COVID-19 among students and professors of the Food technical course of the Instituto Federal de Educação Ciência e Tecnologia do Amapá (IFAP) in 2022. The research has a mixed approach, combining qualitative and quantitative. Women, both students and professors, comprise the largest group of survey respondents (they had COVID-19). There was a higher rate of weak, moderate or no general symptoms among respondents. Most of the analyzed students did not present olfactory and gustatory alteration. Among the teachers, half had a change in smell and most had no change in taste. |
