The Iberoamerican University Foundation (FUNIBER), in collaboration with the Universidad Europea del Atlántico (European University of the Atlantic) and the Universidade Internacional do Cuanza (International University of Cuanza), recently published the NutriPALOP Study: Research on the Dietary and Health Habits of Angolan Participants report.
The study was conducted within the scope of a project Clinical Simulation Practice-based Learning in Nursing (CLINICALSIM), funded by the European Community, which seeks, through training, research, and innovation, to promote the improvement of nursing in Angola.
We interviewed Dôngua Angelina José Buta, president of the Provincial Council of the Angolan Nurses Association in Bié, an organization involved in the CLINICALSIM project, and head of the Training and Scientific Research Department of the Bié Provincial Hospital. She discusses some of the results of the study and comments on their importance for the training of healthcare professionals in the country.
How important is it to know the eating habits of the population?
Knowing the dietary habits of a population is essential from a professional point of view, as it helps to facilitate communication between professionals and the population, thus facilitating the process of dietary guidance based on foods already present in their food culture.
How do you interpret the results of the NUTRIPALOP study presented in the report?
We’re concerned about the results obtained because they reflect the clamor of the population due to the difficulty of acquiring food: it is known that in addition to the quality, the quantity of food to be ingested per day is important for the health of individuals. The results show that more than 55% of the population studied had a maximum of 2 meals per day. Looking at the social and “intellectual” level of the participants leads us to reflect on how those of lower social status, who represent the majority of the Angolan population, have fared.
Can you tell us something that caught your attention, reinforcing something you already knew or, on the contrary, contradicting a previous idea?
The data that caught my attention is the word cloud result (p. 12), which shows that beans, fish, and rice are the most consumed foods because, looking at the current reality, these are the most expensive foods at the moment. However, it is best understood by looking at the population that participated in the survey and the number of meals per day.
According to the report, a large majority recognize the importance of nutritionists in healthcare. In your opinion, what would be the main contribution of a nutritionist in the specific context of Angola?
The presence of a professional nutritionist is of utmost importance in any healthcare system and Angola is no different. Angola is a country with an ample food supply, a fact that does not justify the high malnutrition rates recorded in the country. Hence the importance of the need for nutritionists in sufficient numbers to meet the demand for nutritional reorientation, given that many of our fellow countrymen in rural areas, for example, poultry farmers, sell eggs and sometimes the chicken itself to buy frozen chicken.
At UNIC, the university offers an undergraduate degree in Human Nutrition and Dietetics. What recommendations would you give to students who are now preparing to work in this sector?
Our training recommendation is positive and we congratulate the province of Bié and the country in general, considering the need for professionals in the area of nutrition. We encourage students to take this course, and we are open to help in any way possible. And you can be sure that I will be one of their first users (laughs).
Finally, the report was conducted within the scope of the CLINICALSIM project, which aims to improve and innovate nursing care in Angola through training and research. How do healthy eating habits relate to nursing?
Healthy eating habits are deeply related to nursing, as nutrition is an essential component in maintaining health, recovering the body after illness, and promoting wellness. Nursing professionals play a key role in assessing the nutritional needs of patients, educating them about healthy eating, and implementing care plans that promote an appropriate plan of care. For example, when planning a diet, nurses work together with nutritionists to develop meal plans that are tailored to the patient’s needs. In most cases, this does not happen due to the lack of a nutritionist, which consequently causes an overload of work for nursing professionals, among several other examples that we could highlight.
