HEALTH RISK BEHAVIOR OF UNIVERSITY RESTAURANT USERS IN NITERÓI COUNTY, RJ, BRAZIL

Authors

  • Jessica Lourenço Gama Faculdade de Nutrição Emília de Jesus Ferreiro. Universidade Federal Fluminense.
  • Maria das Graças Gomes de Azevedo Medeiros Faculdade de Nutrição Emília de Jesus Ferreiro. Universidade Federal Fluminense
  • Raíza Soares Oliveira Chagas Faculdade de Nutrição Emília de Jesus Ferreiro. Universidade Federal Fluminense.

DOI:

https://doi.org/10.12957/demetra.2019.38278

Keywords:

Hand Hygiene. Risk behavior. Food Contamination. Food Services.

Abstract

The concern with the hygienic-sanitary quality of meals offered in different food services never ceases to exist. The aim of the current study is to evaluate health risk behaviors presented by university restaurant users at the time they serve themselves the meals. The herein adopted methodology was a case study based on the application of a checklist during lunch hour from August to October 2018. The total sample comprised 336 users, among them, students and employees who had their meals in two restaurants of a public university in Niterói County, Rio de Janeiro State, Brazil. The most common issues reported by participants were: not sanitizing one’s hands before serving the food (63.0%); diffuse conversation during the food-serving process (54.8%); using the food-serving utensils to arrange the food on one’s plate (41.9%); and scratching or touching body parts while serving the food (25.9%). Based on these results, users presented health risk behaviors. Therefore, it is necessary adopting educational strategies to help mitigating risks of contamination by pathogens.

DOI: 10.12957/demetra.2019.38278

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Author Biography

Maria das Graças Gomes de Azevedo Medeiros, Faculdade de Nutrição Emília de Jesus Ferreiro. Universidade Federal Fluminense

Departamento de Nutrição Social.

Published

2019-06-28

How to Cite

1.
Gama JL, Medeiros M das GG de A, Chagas RSO. HEALTH RISK BEHAVIOR OF UNIVERSITY RESTAURANT USERS IN NITERÓI COUNTY, RJ, BRAZIL. DEMETRA [Internet]. 2019 Jun. 28 [cited 2025 May 1];14:e38278. Available from: https://www.e-publicacoes.uerj.br/demetra/article/view/38278

Issue

Section

Food for Collectives

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