Association between self-reported health and food frequency of high-fiber food among health personnel in Hospital Nacional Daniel Alcides Carrión del Callao, Peru.
DOI:
https://doi.org/10.12873/442mamaniKeywords:
self-reported health, high-fiber food, health professionals, pandemic, COVID-19Abstract
Objective: This study aimed to determine correlations between self-reported health and fiber intake among health professionals in surgery and traumatology wards from Hospital Nacional Daniel Alcides Carrion during COVID-19 pandemic, 2022. Material and methods: An observational, transversal study was conducted. Health professionals such as physicians, registered nurses, and healthcare technicians between 18 and 59 years and those who reported no comorbidities were included. The sample was constituted of 163 participants. An online questionnaire was sent to each participant and included a health survey (SF-12), food frequency questionnaire (EFCC), International Physical Activity Questionnaire (IPAQ), and Household Dietary Diversity Score (HDDS). Regarding rich-fiber food, a list containing food sources that ranged from 3 to 6 grams of fiber was developed. Results: The majority of women (59.62%) registered good mental health, whereas men reported poor physical health (33.90%). Physical activity was found to be associated with physical self-reported health (p<0.05). Out of the total health personnel, 88.34% reported eating oats, being the rich-fiber cereal most eaten daily, chiefly by healthcare technicians (43.75%). Conclusions: Association was found between physical self-reported health and bean intake as well as association between oats and mental self-reported health among health professionals.
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