MUDANÇA DO PADRÃO E COMPORTAMENTO ALIMENTAR DE TRABALHADORES DA ÁREA DA SAÚDE EM UM HOSPITAL PÚBLICO FRENTE À PANDEMIA DE COVID-19

OBJECTIVE: Identify changes in the eating pattern and behavior of health professionals faced with the COVID-19 pandemic. METHODS: This is a field study, quantitative, descriptive, and exploratory, with a sample composed of 23 health professionals from different categories working in the Intensive Care and Emergency sector. The collection instrument consisted of an electronic questionnaire with objective questions, structured in four parts: Personal Information, Eating Habits and Food Frequency Questionnaire, Life Habits, Self-Assessment and Body Image. RESULTS: In total, 8.7% of the participants did not change their diet after the pandemic began, 13% reported increased consumption of homemade meals and natural foods, 39.1% increased the number of meals eaten outside the home, and 52.2% increased their consumption of ready meals, fast food, and delivery. The following groups stand out: reduced consumption of salad and cooked vegetables, legumes and oilseeds; maintenance in the consumption of meat and eggs, sweets, and tubers; and increased consumption of dairy products, fried foods, and sausages. In the Physical Activity category, the majority of participants (43.5%) claim to have stopped or reduced their practice. In the Alcohol Consumption category, 52.2% reported maintaining their habits, and 39.1% claimed to have increased or started alcohol consumption. In addition, 52.2% perceived weight gain and 56.5% presented worsening eating habits during the pandemic. CONCLUSION: The dietary profile and lifestyle habits being established are an important risk factor for the development of obesity, heart disease, diabetes, and high blood pressure, all of which are related to complications from COVID-19.