PT57 - EATING HABITS OF HEALTH PROFESSIONALS IN TRAINING

PT57

EATING HABITS OF HEALTH PROFESSIONALS IN TRAINING

S. Smiti^1,*, R. LARAICHI¹, A. LACHGAR¹, K. NOUNI¹, H. EL KACEMI¹, T. KEBDANI¹, K. HASSOUNI¹

¹radiation therapy, national Institute of cancer, RABAT, Morocco

 

Rationale: Nutrition  plays a major role in maintaining the proper functioning of the body; malnutrition can have harmful consequences on health.

The aim of this pilot study is to assess the eating habits of health professionals (medical and paramedical) during their training, in order to present recommendations to improve their eating behavior.

 

Methods: The The 4-month prospective study (November 2024 - February 2025) involved a sample of 60 participants from 3 departments in 3 hospitals in the Rabat region.

Participants completed a questionnaire regarding their eating habits, including the number of meals per day, fruit and vegetable consumption, daily water consumption, consumption of foods high in sugar and salt; processed foods; and toxic habits, including smoking, as well as their physical activity.

Results: Preliminary results showed that 62% of participants consumed an average of 3 meals per day. 55% consumed 3 to 4 fruits and vegetables per day, while 73% of participants drank 1.5 L/day of water.

On the other hand, processed foods occupy an alarming percentage with 87% including foods rich in sugar and salt.

Regarding tobacco use, it is 58% among men compared to 22% among women, with a statistically significant difference.

When it comes to physical activity, 61% of men do moderate exercise regularly compared to 38% of women.

Conclusion: The results of our study show certain dietary imbalances among health professionals in training requiring training and awareness programs on good eating behavior.

Disclosure of Interest: None declared