Presence of orthorexia nervosa in nutritionists and nutrition students

  • Ana Paula Bittar Trentin Nutricionista, Centro Universitário Campo Real, Guarapuava, Paraná, Brasil.
  • Débora Fernandes Pinheiro Nutricionista, Doutoranda em Engenharia de Alimentos, Universidade Federal do Paraná (UFPR), Docente do Departamento de Nutrição, Universidade Alto Vale do Rio do Peixe (UNIARP), Caçador, Santa Catarina, Brasil.
  • Caryna Eurich Mazur Nutricionista, Doutora em Medicina Interna, Universidade Federal do Paraná (UFPR), Docente da Universidade Estadual do Oeste do Paraná (UNIOESTE), Francisco Beltrão, Paraná, Brasil.
  • Josieli Maria Kosak Nutricionista, Mestranda em Saúde Pública, Fundação Oswaldo Cruz (FIOCRUZ), Docente do Centro Universitário Campo Real, Guarapuava, Paraná, Brasil.
  • Emilaine Ferreira dos Santos Nutricionista, Mestre em Segurança Alimentar e Nutricional, Universidade Federal do Paraná (UFPR), Universidade Estadual do Centro-Oeste (UNICENTRO), Brasil.
  • Vania Schmitt Nutricionista, Doutoranda em Desenvolvimento Comunitário, Universidade Estadual do Centro-Oeste (UNICENTRO), Docente da Universidade Estadual do Centro-Oeste (UNICENTRO), Brasil.
Keywords: Eating behavior, Healthy eating, Eating disorder, Food intake

Abstract

Orthorexia nervosa (ON) is characterized as an exacerbated preoccupation with healthy eating and can lead to pathologically obsessive behavior. Objective: to assess the risk of developing ON in nutritionists and nutrition students. Methods: 234 individuals participated in the research. The risk of developing ON was assessed using the ON identification questionnaire (ORTO-15) and a simplified food frequency questionnaire was used to assess dietary intake. Results: The risk of the presence of ON was identified in 85.5% of participants, being identified in 87.9% of students and 83.5% of professionals. As for food consumption, low consumption of high-fat foods (88%) and adequate consumption of high-fiber foods (84.2%) prevailed. It is observed that students consume more foods rich in fat (p=0.012). Conclusion: It was found that most participants have a high prevalence of risk of ON. However, there is a lack of studies to determine how such professionals are attended to in order to assess whether the behaviors are consistent with a balanced diet or if there is dissemination of extremely rigid habits consistent with ON. It is recommended to carry out educational actions on the subject with students and nutritionists.

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Published
2023-05-03
How to Cite
Trentin, A. P. B., Pinheiro, D. F., Mazur, C. E., Kosak, J. M., Santos, E. F. dos, & Schmitt, V. (2023). Presence of orthorexia nervosa in nutritionists and nutrition students. Brazilian Journal of Obesity, Nutrition and Weight Loss, 17(107), 245-255. Retrieved from https://www.rbone.com.br/index.php/rbone/article/view/2232
Issue
Vol. 17 No. 107 (2023)
Section
Scientific Articles - Original

Copyright (c) 2023 Ana Paula Bittar Trentin, Débora Fernandes Pinheiro, Caryna Eurich Mazur, Josieli Maria Kosak, Emilaine Ferreira dos Santos, Vania Schmitt

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