FATORES MOTIVACIONAIS DE IDOSOS PRATICANTES DO MÉTODO PILATES

Objetivo: Avaliar os fatores motivacionais de idosos praticantes do Método Pilates e sua relação com o sexo. Métodos: Estudo quantitativo, transversal, realizado no período de abril e maio de 2014, utilizando amostra por conveniência com 39 idosos, independentemente do sexo, praticantes do Método Pilates em um bairro da zona norte do Rio de Janeiro-RJ. Utilizouse o “Inventário de Motivação à Prática Regular de Atividades Físicas (IMPRAF-54)”, que avalia as dimensões de motivação (“Controle de Estresse”, “Saúde”, “Sociabilidade”, “Competitividade”, “Estética” e “Prazer”). Aplicou-se a estatística descritiva para análise das dimensões. Resultados: Os principais aspectos motivacionais descritos pelos idosos foram “Saúde” (escore bruto médio; mulheres: 34,3(±4,7); homens: 30,3(±5,2)), “Sociabilidade” (escore bruto médio; mulheres: 27,8(±10,2); homens: 28,8 (±9,7)) e “Prazer” (escore bruto médio; mulheres: 30,8(±7,5); homens: 29,3(±8,3)); somente entre os homens o domínio de “Sociabilidade” foi classificado como “motivação alta” (percentil 70), segundo tabelas normativas do instrumento. Conclusão: Fatores relacionados à saúde, sociabilidade e prazer foram determinantes motivacionais entre os idosos avaliados praticantes do Método Pilates.

FEEDING AND DIABETES MELLITUS: PERCEPTION AND FOOD CONSUMPTION BY ELDERLY PEOPLE IN THE HINTERLANDS OF PERNAMBUCO

Objective: To evaluate the knowledge of diabetes diet and identify factors that may interfere with the adherence to nutritional therapy and food choices of participants in a Community Center for the Elderly in Sairé, PE. Methods: A quantitative, descriptive and cross-sectional study, which evaluated 39 attendees of that center, from July to August 2014, with or without diabetes mellitus. Two questionnaires were applied to assess socioeconomic data, nutrition knowledge and cultural factors, and check the consumption of food with high and low glycemic index. Data was analyzed using the Assistat Program 7.0 Beta version. Results: The majority of the respondents have knowledge about types of foods that may influence the treatment of diabetes mellitus, as 51.2% (n=20) reported knowing some food that can reduce the risk for diabetes onset or assist in its treatment. Most of the participants reported having acquired such knowledge through the television 35% (n=7) and conversation with peers 35% (n=7). Evaluation of the food intake evidenced higher consumption of foods with high glycemic index. However, among diabetic patients, foods with low glycemic index are consumed more times per week. Conclusion: The knowledge about nutrition and diabetes mellitus was considered adequate, but socioeconomic and cultural factors may interfere in the adherence to diet therapy for diabetes or in the food choices made by the individuals. However, food consumption was considered appropriate among diabetics.