Adherence to the Mediterranean diet in health personnel from the province of Las Palmas
| Autor: | Alicia Puente-Fernández, E. Águila-Fernández, Sergio Santana-Baez, José Juan Ruiz-Hernández, Davinia Godoy-Díaz, Alicia Conde-Martel, S. González-Sosa, S. Domínguez-Rivero |
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| Rok vydání: | 2021 |
| Předmět: |
Adult
Related factors Mediterranean diet business.industry Health Personnel Dietary compliance Physical activity Physical exercise General Medicine Middle Aged Diet Mediterranean Professional activity Young Adult Health personnel Cross-Sectional Studies Surveys and Questionnaires Environmental health Health care Humans Medicine Female business Exercise Aged |
| Zdroj: | Revista Clínica Española (English Edition). 221:569-575 |
| ISSN: | 2254-8874 |
| DOI: | 10.1016/j.rceng.2021.01.008 |
| Popis: | Given the proven protective effect of the Mediterranean Diet, adherence to it by healthcare personnel and the influence of different factors on dietary compliance were evaluated.A cross-sectional study was conducted on healthcare personnel, obtaining the data through anonymous surveys that collected demographic characteristics, professional activity, history of cardiovascular risk factors, alcohol, and tobacco consumption, physical activity, and adherence to the Mediterranean Diet, using the 14-point Mediterranean Diet Adherence Score (MEDAS). Adherence and related factors were measured.Of a total of 922 respondents (664 women) mean aged 42.61 years (range 20-69), 61.2% showed a good adherence to the Mediterranean Diet. Adherence was significantly associated with the professional categories of physicians (OR = 1.92; 95% CI: 1.20-3.06; p = 0.01) and nurses (OR = 1.67; 95% CI: 1.08-2.57). Furthermore, it was associated with physical exercise (OR = 1.78; 95% CI: 1.29-2.47; p 0.001) and cooking at home (OR = 1.35; 95% CI: 1.00-1.80; p = 0.05). However, adherence was not significantly associated with age or sex, comorbidities, working hours, alcohol, or tobacco consumption. Quantifying knowledge of the diet would be useful, as well as increasing educational programs, promoting physical exercise and cooking habits. |
| Databáze: | OpenAIRE |
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