[Analysis of eating habits among the main health care agents in health promotion (physicians and nurses) of emergency services in times of COVID-19].

OBJECTIVE

Determination of nutrititional habits of health care professionals in hospital emergency services during the COVID-19 pandemic.

MATERIAL AND

METHODS

Longitudinal descriptive study (follow-up period: 28 days), based on the use of a Smartphone application (e-12HR), carried out in a tertiary hospital, Andalusia, Spain.

RESULTS

44 health care professionals from hospital emergency services completed the study: mean age=47.7 years, predominance of women (52.3%); average BMI=25.2kg/m2; majority of non-smokers (86.4%); high percentage of participants with moderate/intense physical activities≥150min/week (84.1%); 54.5% were nursing personnel and 45.5% were medical personnel. The mean value of the indicator of adherence to the Mediterranean diet was 5.98 points (maximum 15), with 20.5% of the participants with a value of the indicator≥8. According to strata, adherence to the Mediterranean diet in nursing personnel was significantly higher than in medical personnel.

CONCLUSIONS

The diet of health care professionals in hospital emergency services was characterized, in the overall sample, by low adherence to the Mediterranean diet pattern and, according to strata, especially among medical professionals. The characterization of the diet in health care professionals in hospital emergency services can provide public health authorities with a starting point for the design and implementation of health promotion interventions aimed at promoting healthy eating habits during successive COVID-19 waves expected in the short and medium term.