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A alimentação em profissões de risco é relevante para a saúde, o bem-estar e o desempenho profissional. Na Polícia Judiciária (PJ), as exigências operacionais, os horários
irregulares e a imprevisibilidade das tarefas podem dificultar hábitos alimentares equilibrados. Este estudo teve como objetivo avaliar os hábitos alimentares e os desafios
dietéticos enfrentados pelos profissionais da PJ.
Participaram 165 profissionais da PJ em Portugal, com idade média de 44 ± 10 anos, maioritariamente do sexo masculino (56%; n = 92) e Inspetores (64%; n = 105). Foi aplicado
um questionário estruturado sobre condições de trabalho, barreiras à alimentação saudável, frequência alimentar e dados sociodemográficos.
Os participantes percecionaram um impacto moderado do trabalho na alimentação (4,5 ± 1,7; escala 1–7). As principais barreiras foram o estilo de vida ocupado (61%; n =
101), os horários irregulares (56%; n = 93) e a falta de opções saudáveis fora do local de trabalho (44%; n = 72). As razões mais referidas foram horários de refeição irregulares (47%; n = 78), saltar refeições (45%; n = 75) e períodos prolongados sem comer (36%; n = 59).
O score global alimentar foi de 2,7 ± 0,6, sendo mais elevado em piquete e prevenção (2,9 ± 0,8; 2,9 ± 0,7) do que em dias de folga e turnos da manhã (2,6 ± 0,7), com diferenças
significativas entre contextos (χ² = 28,87; p < 0,001). O score associou-se positivamente ao impacto percebido do trabalho na alimentação (rs = 0,287; p < 0,001) e negativamente à satisfação com a carga horária (rs = -0,260; p = 0,001).
Os resultados sugerem que as exigências organizacionais influenciam os hábitos alimentares destes profissionais, justificando estratégias de promoção da saúde e
intervenções nutricionais adaptadas a profissões de elevada exigência operacional.
Nutrition in high-risk professions is relevant to health, well-being, and professional performance. In the Polícia Judiciária (PJ), operational demands, irregular schedules, and task unpredictability may hinder balanced eating habits. This study aimed to assess the eating habits and dietary challenges faced by PJ professionals. A total of 165 PJ professionals in Portugal participated, with a mean age of 44 ± 10 years, mostly male (56%; n = 92) and Inspectors (64%; n = 105). A structured questionnaire was administered, covering working conditions, barriers to healthy eating, food consumption frequency, and sociodemographic data. Participants perceived a moderate impact of work on eating habits (4.5 ± 1.7; 1–7 scale). The main barriers were a busy lifestyle (61%; n = 101), irregular working hours (56%; n = 93), and lack of healthy options outside the workplace (44%; n = 72). The most frequently reported reasons were irregular meal times (47%; n = 78), skipping meals (45%; n = 75), and prolonged periods without eating (36%; n = 59). The global dietary score was 2.7 ± 0.6, being higher during on-call duty and standby periods (2.9 ± 0.8; 2.9 ± 0.7) than on days off and morning shifts (2.6 ± 0.7), with significant differences between contexts (χ² = 28.87; p < 0.001). The score was positively associated with the perceived impact of work on eating habits (rs = 0.287; p < 0.001) and negatively associated with satisfaction with working hours (rs = -0.260; p = 0.001). The findings suggest that organizational demands influence the eating habits of these professionals, supporting the need for health promotion strategies and nutritional interventions tailored to professions with high operational demands.
Nutrition in high-risk professions is relevant to health, well-being, and professional performance. In the Polícia Judiciária (PJ), operational demands, irregular schedules, and task unpredictability may hinder balanced eating habits. This study aimed to assess the eating habits and dietary challenges faced by PJ professionals. A total of 165 PJ professionals in Portugal participated, with a mean age of 44 ± 10 years, mostly male (56%; n = 92) and Inspectors (64%; n = 105). A structured questionnaire was administered, covering working conditions, barriers to healthy eating, food consumption frequency, and sociodemographic data. Participants perceived a moderate impact of work on eating habits (4.5 ± 1.7; 1–7 scale). The main barriers were a busy lifestyle (61%; n = 101), irregular working hours (56%; n = 93), and lack of healthy options outside the workplace (44%; n = 72). The most frequently reported reasons were irregular meal times (47%; n = 78), skipping meals (45%; n = 75), and prolonged periods without eating (36%; n = 59). The global dietary score was 2.7 ± 0.6, being higher during on-call duty and standby periods (2.9 ± 0.8; 2.9 ± 0.7) than on days off and morning shifts (2.6 ± 0.7), with significant differences between contexts (χ² = 28.87; p < 0.001). The score was positively associated with the perceived impact of work on eating habits (rs = 0.287; p < 0.001) and negatively associated with satisfaction with working hours (rs = -0.260; p = 0.001). The findings suggest that organizational demands influence the eating habits of these professionals, supporting the need for health promotion strategies and nutritional interventions tailored to professions with high operational demands.
Descrição
Tese de Mestrado em Ciências do Consumo Alimentar, apresentada à Universidade Aberta
Palavras-chave
Polícia Judiciária Barreiras à alimentação saudável Hábitos alimentares Profissões de risco Food habits Health eating barriers Judiciary Police Risk professions