OPERATIVE GROUP: LEARNING STRATEGY IN NUTRITION EDUCATION ON DIABETES

Objective: Analyzing operative groups as a learning strategy on Diabetes mellitus and its relationship with feeding in Health Promotion Centers. Method: Uncontrolled intervention carried out through the operative group technique in four 60-minute meetings. Data collection included structured surveys with questions related to the topics addressed before and after each meeting and observation. Results: The number of participants varied between 130 and 167 users. In the second and third meetings an increase in the knowledge about the pathophysiology of the disease, signs and symptoms, and feeding, such as partition of meals (p=0.039) and consumption of roots and tubers (p<0.001). Moreover, 57.5% (n=50) reported, after the meetings, they removed the apparent fat from meats; 47.1% (n=41) prepared chicken without its skin; 93.1% (n=81) increased the intake of high-fiber foods; 83.9% (n=73) reduced the intake of oils; and 72.4% (n=63) reduced the intake of sugar, in addition to the increasing the number of meals/day. Conclusion: The meetings were capable of providing acquisition of knowledge and contributing to changes in eating habits.