| Campo DC | Valor | Idioma |
|---|
| dc.contributor.author | Draeger, Cainara Lins | - |
| dc.contributor.author | Akutsu, Rita de Cássia Coelho de Almeida | - |
| dc.contributor.author | Oliveira, Karin Eleonora Sávio de | - |
| dc.contributor.author | Silva, Izabel Cristina Rodrigues da | - |
| dc.contributor.author | Botelho, Raquel Braz Assunção | - |
| dc.contributor.author | Zandonadi, Renata Puppin | - |
| dc.date.accessioned | 2019-06-28T12:28:37Z | - |
| dc.date.available | 2019-06-28T12:28:37Z | - |
| dc.date.issued | 2019-04-05 | - |
| dc.identifier.citation | DRAEGER, Cainara Lins et al. Unhygienic practices of health professionals in Brazilian public hospital restaurants: an alert to promote new policies and hygiene practices in the hospitals. International Journal of Environmental Research and Public Health, v. 16, n. 7, 1224, 2019. DOI: https://doi.org/10.3390/ijerph16071224. Disponível em: https://www.mdpi.com/1660-4601/16/7/1224. Acesso em: 28 jun. 2019. | pt_BR |
| dc.identifier.uri | http://repositorio.unb.br/handle/10482/34953 | - |
| dc.language.iso | Inglês | pt_BR |
| dc.publisher | MDPI | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Unhygienic practices of health professionals in Brazilian public hospital restaurants : an alert to promote new policies and hygiene practices in the hospitals | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Alimentos - contaminação | pt_BR |
| dc.subject.keyword | Profissionais da saúde | pt_BR |
| dc.subject.keyword | Higiene | pt_BR |
| dc.subject.keyword | Restaurantes - hospitais | pt_BR |
| dc.rights.license | © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | pt_BR |
| dc.identifier.doi | https://doi.org/10.3390/ijerph16071224 | pt_BR |
| dc.description.abstract1 | This study aimed to evaluate health professionals’ unhygienic practices and the stages of
behaviour change in Brazilian public hospital restaurants. We evaluated all medium/large-sized
public hospital restaurants (HRs) from the Brazilian Federal District (n = 9); a representative sample
of 128 users). We evaluated the HRs’ physical structures, their consumers’ socio-demographic
characteristics, their unhygienic practices, as well as the stages of behavioural change concerning
unhygienic practices. All the HRs presented their menus for self-service distribution, so customers
entered in lines to serve themselves. All the HRs had hand-wash sinks for customers; 77.8% offered
antiseptic liquid soap; 33.3% offered alcohol gel; and 77.8% offered storage for professional accessories
before serving food. Almost half (46.8%) of the customers did not sanitise their hands (with water and
antiseptic soap and/or use of alcohol gel) immediately before serving, and 24.2% wore professional
uniforms at HRs. Almost half (43.5%) of the customers spoke with each other in line while serving
their plates and arranged the food on their plates with the serving utensils from the distribution
counter. The declaration of behavioural change was inversely associated with the hygiene practices.
Almost half of the individuals did not sanitize their hands; however, 90.4% declared “changed
behaviour” when this contaminant practice was presented to them. We verified a high percentage of
hygiene practices inconsistent with most of the customers´ answers about their stage of behaviour
change. Based on the observations of this study, it is necessary for an awareness program to be
developed that is focused on customers of HRs in order to reduce unhygienic practices. Also, it is
important to promote new policies for proper hygiene practices in hospital restaurants. | pt_BR |
| Aparece nas coleções: | Artigos publicados em periódicos e afins
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