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Authors
Abstract(s)
O presente trabalho para obtenção do Grau de Mestre em Ciências Farmacêuticas
encontra-se dividido em dois capítulos: o Capítulo I, que corresponde à vertente de
investigação, e o Capítulo II, onde é abordada a experiência profissionalizante na vertente
de Farmácia Comunitária.
Em relação ao primeiro capítulo, o conhecimento científico atual permite-nos
concluir que a alimentação assume um papel preponderante no bem-estar físico e mental,
devendo preferir-se uma alimentação saudável, racional, variada e equilibrada. Existem
evidências de que a uma dieta do tipo mediterrânico (dieta caraterizada por um
predomínio de produtos de origem vegetal – frutas, hortícolas, cereais, leguminosas – e
pelo consumo de azeite como principal fonte de gordura), rica em água, antioxidantes,
vitaminas e fibras, exerce um efeito preventivo de doenças cardiovasculares,
neurodegenerativas, certos tipos de cancro, diabetes e outros distúrbios metabólicos. Para
além disso, outros estudos vieram demonstrar o seu impacto no decréscimo do risco de
desenvolvimento de perturbações mentais, incluindo declínio cognitivo, depressão e
ansiedade. De destacar ainda que o ingresso no ensino universitário muitas vezes
encontra-se associado a alterações nos padrões alimentares e a uma prática de exercício
físico inadequada. Por consequência, estes hábitos pouco saudáveis podem promover o
desenvolvimento de problemas de saúde a longo prazo e indiretamente comprometer o
bem-estar físico e mental e até o desempenho académico.
Desta forma, o desenvolvimento desta investigação teve como objetivo determinar
de que forma os padrões alimentares influenciam o bem-estar físico e mental dos
estudantes da Universidade da Beira Interior (UBI). Para isso foi realizado um estudo que
contou com a participação de 174 estudantes inscritos na UBI, no ano letivo 2022/2023. A
recolha dos dados foi realizada com recurso a um questionário online, que contemplava
questões relativas aos dados pessoais do participante, indicadores de bem-estar e ainda
questões relativas aos hábitos alimentares. O tratamento dos dados foi realizado no
programa Statistical Package for the Social Sciences (SPSS), versão 28. Para a população
de 8154 estudantes da UBI (de acordo com o Plano de Atividades e Orçamento de 2023
da UBI) e utilizando um nível de confiança de 95%, a margem de erro foi de 7,20%.
A amostra recolhida é constituída por inquiridos com idades compreendidas entre
os 18 e os 52 anos, integrando um maior número de participantes do sexo feminino
(72,99%), da Faculdade de Ciências da Saúde (52,30%), do Mestrado Integrado em
Ciências Farmacêuticas (33,33%) e da zona centro de Portugal (61,49%). Relativamente ao estilo de vida, a grande maioria dos estudantes não possui doenças que necessitem de
acompanhamento regular (92,53%), não apresenta hábitos tabágicos (89,66%), pratica
exercício físico (62,07%), apresenta um peso/índice de massa corporal normal (74,71%) e
considera que a qualidade do seu sono se tem vindo a alterar devido ao contexto
académico (81,61%).
Neste estudo constatou-se que grande parte dos inquiridos afirmou possuir um
nível 4 de felicidade (49,43%), numa escala de 1 a 5. No entanto, a maioria referiu ter
vivenciado “algumas vezes” sentimentos de depressão e tristeza no mês anterior ao
preenchimento do questionário (50,57%). No que diz respeito ao nível de energia e de
stress durante o dia, a maior proporção corresponde aos estudantes que afirmaram
experienciar um nível intermédio de energia (50,57%) e de stress (39,08%).
Em relação à alimentação, verificou-se que grande parte dos inquiridos realiza três
a quatro refeições por dia (68,97%), sendo a maioria dos alimentos confecionados em casa
(91,95%). A maior parte dos estudantes afirmou consumir: 1 a 2 porções de fruta por dia
(68,97%); produtos hortícolas 1 a 2 vezes por dia (78,74%); cereais e seus derivados e
tubérculos 1 a 2 vezes por dia (56,90%); leguminosas secas 1 a 2 vezes por semana
(50,57%); laticínios todos os dias (27,59%) ou 3 a 4 vezes por semana (24,71%); carne 5 a 6
vezes por semana (36,78%) ou 3 a 4 vezes por semana (35,06%); pescado 1 a 2 vezes por
semana (43,10%) ou 3 a 4 vezes por semana (36,21%); ovos 1 a 2 vezes por semana
(53,45%); e azeite como principal óleo/gordura alimentar (85,06%). No que diz respeito
ao consumo de água, uma grande proporção da amostra consome menos de um litro de
água por dia (45,40%). Relativamente ao consumo de bebidas alcoólicas, a maior
proporção corresponde aos estudantes que afirmaram consumir preferencialmente cerveja
(40,23%), mas mais de um terço declarou não beber álcool (36,78%).
De destacar ainda que, apesar de a maioria dos estudantes ter afirmado nunca ter
sentido nenhum tipo de insegurança alimentar (72,99%), 27,01% dos inquiridos assumiu
ter vivenciado alguma situação que se enquadra nesse conceito, o que é francamente
preocupante. Fatores como falta de tempo e motivos económicos foram apontados pelos
inquiridos como as duas principais causas de escolhas alimentares menos saudáveis e o
preço dos alimentos foi considerado o segundo maior determinante das suas escolhas
alimentares (logo depois do sabor).
A análise estatística dos resultados permitiu concluir que existe uma correlação
negativa moderada a forte entre o nível de felicidade e a ingestão de água, bem como uma
correlação positiva moderada a forte entre o nível de energia e o consumo de pescado,
para o sexo masculino. Adicionalmente, para o sexo feminino, existe uma correlação positiva fraca a moderada entre os níveis de felicidade e de energia e a qualidade da oferta
alimentar da UBI. De destacar ainda que as variáveis com correlações significativas com o
nível de felicidade foram a frequência do consumo de produtos hortícolas, carne e
pescado, a qualidade da oferta alimentar da UBI e a insegurança alimentar.
De realçar ainda que mais de metade dos inquiridos (59,77%) apresentou um
indicador global de bem-estar igual ou inferior a 5, numa escala de 0 a 10.
Por fim, o Capítulo II diz respeito à caraterização da minha experiência
profissionalizante vivenciada no decorrer do meu estágio curricular em Farmácia
Comunitária. As atividades desenvolvidas decorreram na Farmácia Matos, em Vale de
Cambra, entre o dia 6 de fevereiro e o dia 30 de junho de 2023. O estágio permitiu o
desenvolvimento de competências imprescindíveis à prática profissional e a compreensão
do papel do farmacêutico enquanto especialista do medicamento e promotor do seu uso
racional.
This work for a Master's Degree in Pharmaceutical Sciences is divided into two chapters: Chapter I, which corresponds to the research aspect, and Chapter II, which covers the professional experience in Community Pharmacy. With regard to the first chapter, current scientific knowledge allows us to conclude that food plays a major role in physical and mental well-being, and that a healthy, rational, varied and balanced diet should be preferred. There is evidence that a Mediterranean diet (a diet characterized by a predominance of plant-based products - fruit, vegetables, cereals, legumes - and the consumption of olive oil as the main source of fat), rich in water, antioxidants, vitamins and fibre, has a preventive effect on cardiovascular diseases, neurodegenerative diseases, certain types of cancer, diabetes and other metabolic disorders. In addition, other studies have shown its impact on reducing the risk of developing mental disorders, including cognitive decline, depression and anxiety. It should also be noted that entering university is often associated with changes in dietary patterns and inadequate physical exercise. As a result, these unhealthy habits can promote the development of long-term health problems and indirectly jeopardise physical and mental well-being and even academic performance. The aim of this research was therefore to determine how dietary patterns influence the physical and mental well-being of students at the University of Beira Interior (UBI). To this end, a study was carried out with the participation of 174 students enrolled at UBI in the 2022/2023 academic year. Data was collected using an online questionnaire, which included questions about the participant's personal data, well-being indicators and questions about eating habits. The data was processed using the Statistical Package for the Social Sciences (SPSS), version 28. For the population of 8,154 UBI students (according to UBI's 2023 Activities and Budget Plan) and using a 95% confidence level, the margin of error was 7.20%. The sample consisted of respondents aged between 18 and 52, with a greater number of female participants (72.99%), from the Faculty of Health Sciences (52.30%), from the Integrated Master’s Degree in Pharmaceutical Sciences (33.33%) and from central Portugal (61.49%). Regarding lifestyle, the vast majority of students do not have any illnesses that require regular monitoring (92.53%), do not smoke (89.66%), practises physical exercise (62.07%), have a normal weight/body mass index (74.71%) and consider that the quality of their sleep has changed due to the academic context (81.61%). This study found that a large proportion of respondents claimed to have a level 4 of happiness (49.43%), on a scale of 1 to 5. However, the majority reported having "sometimes" experienced feelings of depression and sadness in the month prior to completing the questionnaire (50.57%). With regard to the level of energy and stress during the day, the highest proportion corresponded to students who said they experienced an intermediate level of energy (50.57%) and stress (39.08%). With reference to eating, most of the respondentes ate three to four meals a day (68.97%), with most of the food being prepared at home (91.95%). Most of the students said they ate 1 to 2 portions of fruit a day (68.97%); vegetables 1 to 2 times a day (78.74%); cereals and their derivatives and tubers 1 to 2 times a day (56.90%); dried pulses 1 to 2 times a week (50.57%); dairy products every day (27.59%) or 3 to 4 times a week (24.71%); meat 5 to 6 times a week (36.78%) or 3 to 4 times a week (35.06%); fish 1 to 2 times a week (43.10%) or 3 to 4 times a week (36.21%); eggs 1 to 2 times a week (53.45%); and olive oil as the main oil/fat (85.06%). With regard to water consumption, a large proportion of the sample consumes less than a litre of water a day (45.40%). With regard to alcohol consumption, the highest proportion of students said they prefer beer (40.23%), but more than a third said they didn't drink alcohol (36.78%). It is also noteworthy that, although the majority of students said they had never experienced any kind of food insecurity (72.99%), 27.01% of respondents said they had experienced a situation that fits this concept, which is frankly worrying. Factors such as lack of time and economic reasons were named by respondents as the two main causes of less healthy food choices and the price of food was considered the second biggest determinant of their food choices (after flavour). The statistical analysis of the results showed that there is a moderate to strong negative correlation between the level of happiness and the intake of water, as well as a moderate to strong positive correlation between the level of energy and the consumption of fish, for males. In addition, for females, there is a weak to moderate positive correlation between the levels of happiness and energy and the quality of UBI's food offer. It should also be pointed out that the variables with significant correlations with the level of happiness were the frequency of consumption of vegetables, meat and fish, the quality of UBI's food offer and food insecurity. It should also be noted that more than half of the respondents (59.77%) had an overall well-being indicator of 5 or less, on a scale of 0 to 10. Finally, Chapter II describes my professional experience during my curricular internship in Community Pharmacy. The activities carried out took place at Farmácia Matos, in Vale de Cambra, between February 6 and June 30, 2023. The internship allowed me to develop skills that are essential to professional practice and to understand the role of the pharmacist as a specialist in medicines and as a promoter of their rational use.
This work for a Master's Degree in Pharmaceutical Sciences is divided into two chapters: Chapter I, which corresponds to the research aspect, and Chapter II, which covers the professional experience in Community Pharmacy. With regard to the first chapter, current scientific knowledge allows us to conclude that food plays a major role in physical and mental well-being, and that a healthy, rational, varied and balanced diet should be preferred. There is evidence that a Mediterranean diet (a diet characterized by a predominance of plant-based products - fruit, vegetables, cereals, legumes - and the consumption of olive oil as the main source of fat), rich in water, antioxidants, vitamins and fibre, has a preventive effect on cardiovascular diseases, neurodegenerative diseases, certain types of cancer, diabetes and other metabolic disorders. In addition, other studies have shown its impact on reducing the risk of developing mental disorders, including cognitive decline, depression and anxiety. It should also be noted that entering university is often associated with changes in dietary patterns and inadequate physical exercise. As a result, these unhealthy habits can promote the development of long-term health problems and indirectly jeopardise physical and mental well-being and even academic performance. The aim of this research was therefore to determine how dietary patterns influence the physical and mental well-being of students at the University of Beira Interior (UBI). To this end, a study was carried out with the participation of 174 students enrolled at UBI in the 2022/2023 academic year. Data was collected using an online questionnaire, which included questions about the participant's personal data, well-being indicators and questions about eating habits. The data was processed using the Statistical Package for the Social Sciences (SPSS), version 28. For the population of 8,154 UBI students (according to UBI's 2023 Activities and Budget Plan) and using a 95% confidence level, the margin of error was 7.20%. The sample consisted of respondents aged between 18 and 52, with a greater number of female participants (72.99%), from the Faculty of Health Sciences (52.30%), from the Integrated Master’s Degree in Pharmaceutical Sciences (33.33%) and from central Portugal (61.49%). Regarding lifestyle, the vast majority of students do not have any illnesses that require regular monitoring (92.53%), do not smoke (89.66%), practises physical exercise (62.07%), have a normal weight/body mass index (74.71%) and consider that the quality of their sleep has changed due to the academic context (81.61%). This study found that a large proportion of respondents claimed to have a level 4 of happiness (49.43%), on a scale of 1 to 5. However, the majority reported having "sometimes" experienced feelings of depression and sadness in the month prior to completing the questionnaire (50.57%). With regard to the level of energy and stress during the day, the highest proportion corresponded to students who said they experienced an intermediate level of energy (50.57%) and stress (39.08%). With reference to eating, most of the respondentes ate three to four meals a day (68.97%), with most of the food being prepared at home (91.95%). Most of the students said they ate 1 to 2 portions of fruit a day (68.97%); vegetables 1 to 2 times a day (78.74%); cereals and their derivatives and tubers 1 to 2 times a day (56.90%); dried pulses 1 to 2 times a week (50.57%); dairy products every day (27.59%) or 3 to 4 times a week (24.71%); meat 5 to 6 times a week (36.78%) or 3 to 4 times a week (35.06%); fish 1 to 2 times a week (43.10%) or 3 to 4 times a week (36.21%); eggs 1 to 2 times a week (53.45%); and olive oil as the main oil/fat (85.06%). With regard to water consumption, a large proportion of the sample consumes less than a litre of water a day (45.40%). With regard to alcohol consumption, the highest proportion of students said they prefer beer (40.23%), but more than a third said they didn't drink alcohol (36.78%). It is also noteworthy that, although the majority of students said they had never experienced any kind of food insecurity (72.99%), 27.01% of respondents said they had experienced a situation that fits this concept, which is frankly worrying. Factors such as lack of time and economic reasons were named by respondents as the two main causes of less healthy food choices and the price of food was considered the second biggest determinant of their food choices (after flavour). The statistical analysis of the results showed that there is a moderate to strong negative correlation between the level of happiness and the intake of water, as well as a moderate to strong positive correlation between the level of energy and the consumption of fish, for males. In addition, for females, there is a weak to moderate positive correlation between the levels of happiness and energy and the quality of UBI's food offer. It should also be pointed out that the variables with significant correlations with the level of happiness were the frequency of consumption of vegetables, meat and fish, the quality of UBI's food offer and food insecurity. It should also be noted that more than half of the respondents (59.77%) had an overall well-being indicator of 5 or less, on a scale of 0 to 10. Finally, Chapter II describes my professional experience during my curricular internship in Community Pharmacy. The activities carried out took place at Farmácia Matos, in Vale de Cambra, between February 6 and June 30, 2023. The internship allowed me to develop skills that are essential to professional practice and to understand the role of the pharmacist as a specialist in medicines and as a promoter of their rational use.
Description
Keywords
Alimentação Bem-Estar Farmácia
Comunitária Saúde Física e Mental Universidade da Beira Interior