Inledning: Många barn i Sverige tillbringar mycket tid i förskolan och äter därför flera av dagens mål inom verksamheten. Barnens matvanor och preferenser har visat sig vara avgörande för framtida matvanor och tillhörande hälsa. Måltidspedagogik har tillämpats som ett arbetssätt i Uddevallas kommunala förskolor för att använda maten som verktyg i den pedagogiska verksamheten. Syfte: Att undersöka möjligheter och hinder för att införa måltidspedagogik i förskolan i Uddevalla kommun samt hur resultatet av ändrat arbetssätt upplevs av nyckelpersoner. Material och metod: Individuella kvalitativa intervjuer samt en fokusgrupp har gjorts med nyckelpersoner inom de kommunala förskolorna. Intervjuerna ljudupptogs för att sedan transkriberas och analyseras genom det kvalitativa analysprogrammet MAXQDA. Som struktur vid analysen av insamlad data används Kingdons PSA-modell för att tolka implementeringsprocessen. Resultat och slutsatser: Resultatet visar att nyckelpersonerna upplever implementering av måltidspedagogik som positivt. Det är ett enkelt och lustfyllt arbetssätt som skapar ett gemensamt förhållningssätt kring mat och måltid för både vuxna och barn i förskolan värld. Flera faktorer samspelade för att en förändring av arbetssätt skulle kunna ske. Dock krävs fler studier för att fastställa om processen kan ske på samma sätt i andra kommuner. / Introduction: Today, many children spend a lot of their time in preschool and therefore consume several of their daily meals outside the home. Food habits and preference for special foods have been shown to be of significant importance for children's eating habits and their future health. In Uddevalla municipality, meal education has been a way to incorporate food as an important tool in the preschools' daily pedagogical situation. Objective: To analyze possibilities and obstacles for the implementation of meal education in preschool in Uddevalla Municipality and how the results of changed practices are experienced by key individuals. Materials and methods: Individual qualitative interviews together with a focus group were conducted with key persons from the municipal preschools. The recorded interviews were thereafter transcribed and analyzed by qualitative analysis program MAXQDA. Kingdon's PSA model was used as a structure to construe the implementation process of meal education. Results and conclusion: The result shows that key persons experience the implementation of meal education as positive. It is an easy and pleasurable approach that creates a united attitude around food and meal for both adults and children in the preschool world. Several factors interact so that a change in work method could take place. However, more studies are required to determine whether the process can be done in the same way in other municipalities.

Pakankamas vaisių ir daržovių vartojimas – tai neabejotinas gerų sveikos mitybos įpročių pagrindas. Vaisiai ir daržovės ypač svarbūs jaunam organizmui, nes jų pakankamas vartojimas vaikystėje susijęs su sumažejusia rizika sirgti širdies bei kraujagyslių ligomis, tam tikromis vėžio formomis ir kitomis lėtinėmis neinfekcinėmis ligomis tiek jaunystėje, tiek vyresniame amžoiuje. Moksliniais tyrimais įrodyta, kad vaikai, vartojantys mažiau vaisių ir daržovių, yra linkę turėti viršsvorį ar net būti nutukę, o vaikystėje susiformavę tinkami šių produktų vartojimo įpročiai dažniausiai išlieka ir suaugus. Darbo tikslas – nustatyti ir įvertinti Lietuvos bendrojo lavinimo mokyklų pradinių klasių mokinių daržovių ir vaisių vartojimo ypatumus. Darbo uždaviniai: 1. įvertinti pradinių klasių mokinių daržovių ir vaisių vartojimą ir jo atitikimą sveikos mitybos rekomendacijoms; 2. nustatyti veiksnius, galinčius daryti įtaką mokinių vaisių ir daržovių vartojimui; 3. įvertinti mokinių nuomonę ir žinias apie daržovių ir vaisių vartojimą bei sveiką mitybą. Atsitiktinės atrankos būdu tyrimui buvo atrinktos 72 Lietuvos Respublikos bendrojo lavinimo mokyklos. Buvo išdalinta 3750 apklausos anktetų, gauta 2402 teisingai užpildytos anketos. Atsako dažnis – 64,1% . Statistinė duomenų analizė atlikta naudojant SPSS (Statistical Package for Social Sciences) statistinę programinę įrangą (13.0 for Windows versija) ir Epi Info (Version 5.1) kompiuterinę programą. Išanalizavus atlikto tyrimo duomenis... [toliau žr. visą tekstą] / Adequate consumption of fruits and vegetables is the undisputed evidence of healthy nutrition skills. These foods are extremely important for the children because of their ability to protect against cancers and cardiovascular diseases and the consumption of these foods during childhood is associated with decreased risk of stroke and cancer. It is scientificly proven that higher fruit and vegetable intake was associated with a lower risk of overweight or even obese and healthy eating habits formed by consumption of fruits and vegetables tend to persist into adulthood. The objective of this research – to evaluate and assess the pecularities of the fruits and vegetables consumption among primary classes of Lithuanian schools. The tasks of the paper – assessment of the fruits and vegetables consumption and concordance with healthy nutrition recommendations among primary school pupils, evaluation the circumstances affecting fruits and vegetables consumption among primary school pupils, assessment of the knowledge and opinion of primary school children about fruits and vegetables consumption healthy eating. In this randomized study 72 general education schools of the Republic of Lithuania were selected. 3750 questionnaires were distributed, 2402 correctly filled questionnaires received. The response rate – 64,1%. The statistical data was processed with the help of SPSS 13.0 (Statistical Package for Social Sciences) and Epi Info (Version 5.1). As the reserch data shows, it is... [to full text]

During adolescence, the nutritional needs are higher than at any other time in the lifecycle. Childhood food practices persist into late adolescence and children's food preferences predict their food consumption patterns. Therefore, it is important to understand what influences their preferences and how they change over time. The main objective of this part of the THUSA BANA study was to investigate the eating habits of children aged 10-15 years in the North West Province (NWP). A cross-sectional design was used to investigate the eating habits of the children. A single, random sample, stratified for gender (male/female) and ethnic group (black, white, coloured, Indian) was drawn from schools (primary/secondary) in the five regions in the NWP. Dietary intake data (24-h recall method) were used to evaluate the adequacy of nutrient intakes, while frequencies and mean quantities of food intakes and an eating habits questionnaire were used to establish patterns of intake to identify dietary practices. Overall the diets of children 10-15 years of age were deficient in various micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low. Girls skipped breakfast more often than boys and children from informal settlements skipped breakfast more often than children from rural and urban areas. A significantly lower BMI was found for the children having breakfast when observing all the children, but not for different age and gender groups. The reason given most for skipping breakfast was not being hungry in the morning, but food availability which may have also played a role. The skipping of breakfast was associated with a lower diet quality. A low intake of fruit and vegetables and high intake of snacks were apparent. The intake of snacks, such as chips, cheese curls and sweets were reported more frequently than fruit or vegetables. Small milk portions and large portions of cold drink were reported, suggesting that cold drink is replacing milk in the diet. Overweight children consumed smaller portions of milk, though no correlation between calcium intake and BMI was found. Overweight boys consumed more carbonated cold drink and overweight girls consumed more squash, showing cold drink intake may be positively related to overweight. The snacks consumed were not nutrient dense and were consumed very regularly. The high intake of snacks may contribute to the low micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast and high nutrient dense snacks needs to be emphasized with both the children and their parents. / Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

Title of work: The relationship between education and human dietary habits of high school students. Aim of work: Due to a survey find out and compare the eating habits of adolescents based on their education. Method: Survey. Results: The group, that follows the principles of a rational alimentation, is young grammar school students. The group that sticks to these principles the least are students of vocational schools. Boys stick to the principles of a healthy life style more. Not only they eat well, they also have more physical activities than girls. The best eating habits, more physical activities and BMI figures have boys, who study at a grammar school. Key words: Grammar School, Adolescence, Eating Habits, BMI, Physical Exercises, Diet, Survey.

The nutritional status is significantly influenced by changes in eating habits of entire families. The baby is not born obese, but becomes it in the course of its development, due to heredity, family educational activities, psychosocial and cultural conditions of the society in which he or she lives. Everyday improper habits of adults are also transferred into the lives of children and violations of the principles of healthy eating, lack of physical activity, lack of rest and relaxation, stress and many other factors of present is involved in the onset of many diseases and complications of health. Base on fact that there are no standardised textbooks for teaching subjects Health Education and healthy lifestyle, while neither the directive which would lead teachers in pre-school education to systematic education of children in this area, I deal in my work with the question, which are the options to learn on healthy lifestyle and how get quality information teachers themselves. Futhermore I address the issue of overweight and obesity of children in terms of health literacy, strategy of selected primary schools and kindergartens on the question of exercise and diet and appropriate / inappropriate eating habits of children. The first part focuses on the implementation of programs in the field of...

O alimento é uma importante fonte de prazer para os seres humanos. No entanto, ao longo dos anos, sacrificar este prazer vem caracterizando um dos comportamentos mais autorregulares da sociedade contemporânea - a prática de dietas de emagrecimento. Nesta tese, propõe-se a existência de vulnerabilidades que não foram contempladas nos modelos de bem-estar alimentar (originalmente conhecido por, Food well-being - FWB) desenvolvidos por Block et al. (2011) e por Bublitz et al (2012). Neste sentido, a presente tese possui um caráter inovador, dada a inexistência de estudos que relacionem o construto \'bem-estar alimentar\' com a \'vulnerabilidade\' do consumidor, diante de um contexto de comportamento alimentar associado à prática de dietas. À luz do exposto, buscou-se responder a pergunta central: Como o comportamento alimentar associado à prática de dietas pode influenciar o bem-estar alimentar? Para tanto, adotou-se a perspectiva do FWB, inserida no contexto da Pesquisa Transformativa do Consumidor (TCR). Por meio de uma pesquisa qualitativa básica de caráter interpretativista, entrevistas com dezesseis mulheres foram realizadas. Além das entrevistas, analisaram-se duzentas e uma fotos por meio da técnica de foto-elicitação. A interpretação dos dados foi realizada a partir da análise temática das falas e análise do conteúdo das fotos, respectivamente. Os resultados indicaram que apesar das informantes expressarem sentimentos de prazer relacionados à comida, existe uma dicotomia ao levarem em consideração a possibilidade de aumentarem seu peso. Além disso, foi possível identificar algumas vulnerabilidades decorrentes tanto de fatores externos como de características e fatores pessoais, quais sejam: o preço alto dos produtos relacionados à dieta; desconhecimento e dificuldades para distinguir os alimentos (principalmente frutas, verduras e legumes) caso estejam sem a devida identificação; entender os aspectos nutricionais dos alimentos para se realizar uma boa escolha e as divergências nos discursos do mercado e dos profissionais em relação ao que é um alimento \'saudável\' ou \'não saudável\'. Cabe ressaltar, que nas sete dimensões do FWB, as informantes experienciaram vulnerabilidades. Acredita-se que o bem-estar alimentar pode ser atingido pelos indivíduos que praticam dieta para emagrecimento, quando uma relação psicológica, física, emocional e social positiva com os alimentos for estabelecida, e quando as vulnerabilidades associadas a este contexto forem minimizadas. / Food is an important source of pleasure for humans. However, over the years, sacrificing this pleasure has been characterizing one of the most self-regulating behaviors of contemporary society - the practice of dieting. In this thesis, it is proposed the existence of vulnerabilities that were not included in the well-being models (originally known as the Food Well-Being (FWB) developed by Block et al. (2011) and by Bublitz et al (2012). In this sense, this thesis has an innovative character, given the inexistence of studies that relate the construct \'food welfare\' to the \'vulnerability\' of the consumer, in the context of dietary behavior associated to the practice of diets. In the light of the above, we sought to answer the central question: How can dietary behavior associated with dietary practices influence dietary well-being? For that, the FWB perspective, inserted in the context of the Transformative Consumer Survey (TCR), was adopted. Through a basic qualitative research of interpretative character, interviews with sixteen women were performed. In addition to the interviews, two hundred and one photos were analyzed through the technique of photo-elicitation. The interpretation of the data was done from the thematic analysis of the speeches and analysis of the content of the photos, respectively. The results indicated that although informants expressed feelings of pleasure related to food, there is a dichotomy in taking into account the possibility of increasing their weight. In addition, it was possible to identify some vulnerabilities due to external factors as well as personal characteristics and factors, such as: the high price of products related to the diet; lack of knowledge and difficulties in distinguishing foods (especially fruits, vegetables and vegetables) if they are not properly identified; understand the nutritional aspects of food to make a good choice and the differences in the market and professional discourses about what is \'healthy\' or \'unhealthy\' food. It should be noted that in the seven dimensions of the FWB, the informants experienced vulnerabilities. It is believed that dietary well-being can be achieved by individuals on a weight-loss diet when a positive psychological, physical, emotional, and social relationship with food is established, and when the associated vulnerabilities in this context are minimized

Introdução: Atualmente, a promoção da alimentação adequada no ambiente escolar tem como personagem fundamental as cozinheiras, consideradas agentes de saúde na escola. A alimentação escolar é preparada por estas profissionais que tendem a repassar seus hábitos alimentares aos alunos. Hábitos alimentares inadequados e obesidade são fatores de risco que podem contribuir para o aparecimento de doenças crônicas não transmissíveis. Nesse contexto, cabe salientar não apenas as percepções que as cozinheiras escolares apresentam acerca dos princípios que norteiam uma alimentação saudável, mas também a condição nutricional das mesmas que reflete como essa percepção é adotada na vida diária e consequentemente aplicada em suas atividades profissionais; além da autopercepção que elas têm de seu papel na educação nutricional do alunado. Objetivos: Analisar o estado nutricional, o consumo alimentar, a qualidade de vida e a percepção de cozinheiras escolares sobre aspectos da sua atuação profissional. Métodos: Estudo transversal, de caráter descritivo, com a utilização conjunta do enfoque quantitativo e qualitativo, desenvolvido com cozinheiras escolares das escolas municipais de Carapicuíba - SP. Para a coleta de dados quantitativos foram aferidas as medidas de peso, estatura e circunferência da cintura. As participantes preencheram três questionários, sobre aspectos sociodemográficos, qualidade de vida e consumo alimentar. Para a caracterização socioeconômica foi utilizado questionário da Associação Brasileira de Empresas de Pesquisa, utilizando o Critério de Classificação Econômica Brasil 2015; para avaliar a percepção de qualidade de vida das cozinheiras escolares foi utilizado o instrumento WHOQOL-bref e para a avaliação do consumo alimentar das mesmas foi utilizado o instrumento \"Como está sua alimentação?\", do Ministério da Saúde. Para analisar as percepções das cozinheiras escolares sobre aspectos de sua atuação foi utilizada a técnica de entrevista semiestruturada na coleta de dados qualitativos. As transcrições das entrevistas individuais foram analisadas utilizando-se para tal a análise de conteúdo temática, para a compreensão crítica do assunto. Resultados: A idade média da amostra das 68 cozinheiras escolares estudadas era de 53,97 anos, sendo que a mais nova tinha 36 anos e a mais velha 65 anos, a maioria vivendo com companheiro, e pertencente à classe socioeconômica C. Para os dados antropométricos, foi calculado o peso médio de 78,3 kg e Índice de Massa Corporal médio de 30,85 kg/m2, com 45,5% das cozinheiras escolares com estado nutricional classificado como obesidade. O excesso de peso (sobrepeso+obesidade) foi verificado em 82,4% da amostra. Esse resultado foi confirmado pela aferição da circunferência da cintura (94,51±11,65 cm), indicando risco aumentado substancialmente para doença metabólica. No que tange à qualidade do consumo alimentar e outros hábitos de vida, a maioria da amostra enquadrou-se no indicador resumo \"atenção\", além de apresentar percepção da qualidade de vida geral como boa e muito boa (50,0%) e regular (45,6%). Considerando cada domínio do indicador de qualidade de vida, verificou-se que a maior prevalência de classificação boa+muito boa foi obtida nos domínios físico e das relações sociais e a menor no domínio meio ambiente. A análise de conteúdo temática permitiu identificar oito temas emergentes das entrevistas, sendo eles Alimentação em casa versus alimentação na escola; Alterar o cardápio; Trocas de experiências culinárias; Alimentação saudável; Alimentação escolar; Alimentação e a saúde dos alunos; Papel da merendeira; e Insegurança alimentar e nutricional. Conclusão: O excesso de peso observado pelo Índice de Massa Corporal dessas cozinheiras ultrapassa os valores apresentados nos estudos nacionais, principalmente em relação à obesidade. O risco aumentado substancialmente para doença metabólica está presente em quase dois terços delas. Vários aspectos do consumo alimentar e outros hábitos de vida requerem atenção, principalmente pelo consumo insuficiente de frutas, verduras, legumes, peixes, leite e derivados e água, do consumo excessivo de cereais, da falta de prática de atividade física regular e do não costume de ler os rótulos de alimentos. As concepções sobre os diversos aspectos de sua atuação remontam à importância do seu papel na alimentação escolar, manifestado em cada tema encontrado. / Introduction: Currently, the promotion of adequate food in the school environment has as a fundamental character the schools cooks, considered health agents in the school. School feeding is prepared by these professionals who tend to pass on their eating habits to the students. Inadequate eating habits and obesity are risk factors that may contribute to the onset of chronic noncommunicable diseases. In this context, it is important to emphasize not only the perceptions that the schools cooks present about the principles that guide a healthy diet, but also their nutritional condition which reflects how this perception is adopted in daily life and consequently applied in their professional activities; as well as their self-perception of their role in the nutritional education of the student. Objectives: To analyze the nutritional status, the food consumption, the quality of life and the perception of school cooks on aspects of their professional performance. Methods: Cross-sectional study, with a descriptive character, using the quantitative and qualitative approach, developed with lunch takers from the municipal schools of Carapicuiba, Sao Paulo, Brazil. For the collection of quantitative data the measures of weight, height and waist circumference were measured. Participants completed three questionnaires on socio-demographic aspects, quality of life and food consumption. For the socioeconomic characterization, a questionnaire was used by the Brazilian Association of Research Companies, using the Brazilian Economic Classification Criterion 2015; the WHOQOL-bref instrument was used to evaluate the perception of quality of life of the food service workers, and the Ministry of Health\'s instrument, \"Como está sua alimentação?\" was used to evaluate the food consumption of the food. In order to analyze the school cooks\' perceptions about aspects of their performance, the technique of in-depth semi-structured interview in the collection of qualitative data was used. The transcripts of the individual interviews were analyzed using the thematic content analysis for the critical understanding of the subject. Results: The mean age of the sample of the 68 schools cooks studied was 53.97 years, the youngest being 36 years old and the oldest 65 years old, the majority living with a partner, and belonging to socioeconomic class C. For the anthropometric data, the mean weight of 78.3 kg and the mean Body Mass Index of 30.85 kg/m2 were calculated, with 45.5% of the women with nutritional status classified as obesity. Overweight (overweight+obesity) was found in 82.4% of the sample. This result was confirmed by waist circumference (94.51 ±11.65 cm), indicating a substantially increased risk for metabolic disease. Regarding the quality of food consumption and other life habits, the majority of the sample was included in the summary indicator \"attention\", besides showing a perception of the general life quality as good and very good (50.0%) and regular (45.6%). Considering each domain of the quality of life indicator, it was verified that the highest prevalence of good+very good classification was obtained in the physical and social domains while the lowest in the environmental domain. The analysis of thematic content allowed to identify eight emerging themes of the interviews, which are: Home feeding vs. school feeding; Changing the menu; Exchanges of culinary experiences; Healthy eating; School feeding; Food and student health; Role of the schools cooks; and Food and nutritional insecurity. Conclusion: The excess weight observed by Body Mass Index of these school cooks exceeds the values presented in the national studies, especially in relation to obesity. The substantially increased risk for metabolic disease is present in almost two-thirds of them. Various aspects of food consumption and other life habits require attention, mainly due to insufficient consumption of fruits, vegetables, fish, milk and dairy products and water, excessive consumption of cereals, lack of regular physical activity and non-usual practice of reading the food labels. The conceptions about the various aspects of their performance go back to the importance of their role in school feeding, manifested in each theme found.

Information on the use of regional, seasonal and organic foods and opinions on the possible improvement of the current status were investigated in the school catering facilities of the South Bohemian Region. 35 completely filled questionnaires were obtained and evaluated from addressed respondents (heads of catering facilities, directors) of nursery and primary schools. Based on their assessment, it was found that most catering establishments have permanent food suppliers, usually 2 - 3. Kitchen managers prefer suppliers with a larger assortment (wholesalers, supermarkets). 85% of canteens said that regular suppliers give them discounts. From the region's farmers, 35-45% of the canteens take main foods, meat, milk and dairy products, less fruit and vegetables. The most frequently purchased regional food is potatoes, while fish and legumes are mainly imported. Approximately 80% of canteens do not include organic food in the menus. The main reason is their difficult availability and higher price. This is confirmed by the finding that the more the supplier is a local farmer, the fewer canteens use organic products and buy conventional foods. A frequent reason for not using regional food and organic food in the canteens is low awareness of their quality, fear of high prices and limited range. It is therefore necessary for farmers to improve the range of supply, distribution and marketing. Regular workshops for managers and demonstration courses for canteen employees on how to effectively use these foods in menus can improve the situation. Promoting these foods is also important in order to raise awareness among parents and children.

[pt] O presente trabalho tem por objetivo discutir como formas alimentares são capazes de expressar hábitos sociais. A partir de pesquisa realizada em restaurantes a quilo no centro da cidade do Rio de Janeiro, surge o cotidiano da hora do almoço - que confere a fatores como a pressa, as misturas de alimentos improváveis de serem consumidos num mesmo prato, o dinheiro, elementos associados ao tradicional e ao moderno, tempero para o realizar das refeições. A partir de referenciais sociológicos e antropológicos diversos, são interpretados palavras, gestos e sentimentos em torno do ritual da alimentação. Emergem diversos elementos que demonstram o que se interpreta como tradicional e novo na alimentação, a partir da distinção entre a casa e a rua e também da utilização da noção de mundialização, através da qual é possível identificar sobreposições e convivência de valores culturais aparentemente conflitantes. A hora do almoço é mais do que a hora da comida; a escolha da comida, por sua vez, está ligada a fatores que extrapolam os aspectos financeiros, de conveniência ou mesmo critérios de classe ou de gênero. Ao desvendar como este modelo de restaurante se tornou um espaço social alimentar, revelam-se representações de valores da cultura brasileira e traços da nossa identidade social. / [en] This study intends to identify the ways in which eating may express social habits. Kilo restaurants downtown Rio de Janeiro show the daily lunch time and its various seasonings: time, money, surprising mixtures, tradition and modernity. The eating ritual, with its traditional and new patterns, is analyzed in light of the distinction between the home and the street and also taking the concept of mundialization into account. Such concept indicates that cultural values related to tradition and modernity coexist and overlap. Other sociological and anthropological references are ingredients also used to capture how cultural values that are apparently conflicting mingle at lunch time, as demonstrated by words, gestures and feelings towards eating. This research indicates that lunch time has become much more than eating time; similarly, the choice of food is related to elements that extend well beyond financial aspects, convenience or those related to gender and class criteria. This type of restaurant reveals a new type of social locus where Brazilian social values and identity traits are also on display.

Made available in DSpace on 2016-08-10T10:53:59Z (GMT). No. of bitstreams: 1 MARIA SOCORRO DE SOUZA MELO.pdf: 829546 bytes, checksum: aedaeeeaab31a7fc6d79b11cf6de46d3 (MD5) Previous issue date: 2011-12-12 / The complex teníase-cisticercose/neurocisticercose the condition is caused by central nervous system infection by Cysticercus cellulosae, the larval form of Taenia solium. She is probably the main reason for high prevalence of epilepsy in Brazil and has endemic. The objectives of this study were to analyze the environmental conditions, habits and quality of life of patients with neurocysticercosis, check the features of the crises in terms of environmental conditions, dietary habits, origin of patients and quality of life according to the characteristics of the habits of age, sex and origin of the patients. Thus, we selected 102 patients with neurocysticercosis and epilepsy assessed by three instruments: Epidemiological Questionnaire; Economic Classification Criteria and Quality of Life Questionnaire. According to the results obtained, there was a predominance of females, the level of education ranging from elementary school and the average age of 16 to 68 years of age, coming, mostly in urban areas and Class D besides having basic sanitation (79.6%). However, (69.8%) usually consumed water from other sources (74.8%) of them are eating pork, and, of respondents (62.1%) preparing raw meat (4.8% ) or undercooked (44.7%) reported intake of raw vegetables (62.1%) and almost all make a meal out of the house. In the mean age of onset of epileptic seizures, diet related, those who had ingestion of raw age of onset of seizures significantly lower (p = 0.006) than those who do not consume raw meat. However, when analyzing the domains of WHOQOLBREF, it was found that the most affected was the environmental domain (43.65%), while the physical domain had the highest average score (53.03%). Regarding the analysis of quality of life compared to the habits of life, it was noted that none of the variables contributed significantly to improving the quality of life of patients. It is suggested that urgent actions are taken because of the need for prophylactic measures which may occur through programs of Public Health. / O complexo teníase-cisticercose/neurocisticercose é a condição provocada pela infecção do sistema nervoso central pelo Cysticercus cellulosae, a forma larvária da Taenia solium. Ela é, provavelmente, a principal responsável pela elevada prevalência da epilepsia no Brasil e possui caráter endêmico. Os objetivos do presente estudo foram analisar as condições ambientais, hábitos e qualidade de vida de pacientes com diagnóstico de Neurocisticercose; verificar as características das crises em função das condições ambientais, hábitos alimentares, procedência dos pacientes e a qualidade de vida em função das características dos hábitos de vida, sexo e procedência dos pacientes. Dessa forma, foram selecionados 102 pacientes com diagnóstico de neurocisticercose epiléptica e avaliados por três instrumentos: Questionário Epidemiológico; Critério de Classificação Econômica e Questionário de Qualidade de Vida. Segundo os resultados obtidos, verificou-se o predomínio do sexo feminino, o nível de escolaridade oscilando entre o ensino fundamental e o médio, faixa etária dos 16 aos 68 anos de idade, procedentes, em sua maioria, da zona urbana e da classe D, além de possuírem saneamento básico (79,6%). Todavia, (69,8%) costumam consumir água de outras fontes, (74,8%) deles, fazem ingestão de carne de porco, sendo que, dos entrevistados, (62,1%) preparam carne crua (4,8%) ou malpassada (44,7%) fazem ingestão de verdura crua (62,1%) e quase todos fazem alguma refeição fora de casa. Em relação à média de idade de início das crises epilépticas, relacionada aos hábitos alimentares, os que fazem ingestão de carne crua apresentaram idade de início das crises significativamente menor (p=0,006) em relação aos que não consomem carne crua. Entretanto, ao analisar os domínios do WHOQOL-BREF, verificou-se que o mais comprometido foi o domínio ambiental (43,65%), ao passo que o domínio físico apresentou a melhor média de escore (53,03%). Já em relação a análise da qualidade de vida, comparada aos hábitos de vida, notou-se que nenhuma das variáveis contribuiu de forma significativa para a melhora da qualidade de vida dos pacientes. Sugere-se que ações urgentes sejam tomadas, devido à necessidade de medidas profiláticas o que pode ocorrer através de programas de Saúde Pública.