Alimentação e transtornos de ansiedade e depressão

Abstract

The present study has as its theme the relationship between food and anxiety and depression disorders and aims to investigate the relationship between food consumed and anxiety and depression disorders, establishing a parallel between the presence or absence of symptoms indicating these disorders. It is a quantitative descriptive study carried out in the bachelor's degree in gastronomy at the Federal University of Ceará with 34 undergraduate students. To assess anxiety and depression, the Depression Anxiety and Stress Scale (DASS-21) was used; to assess the food frequency of the students, the reduced food frequency questionnaire Elsa-Brasil was used; The participating students accessed the questionnaire composed of the DASS-21 and the reduced Elsa-Brasil, in addition to questions that helped in the construction of their profile through the digital platform of Google forms, consisting of 103 questions. In addition, the present work made use of publications with topics related to health, gastronomy and food. As a result, it was found that 29% of the students are classified with normal anxiety symptoms and 35% as extremely severe, as for depression 23% are classified as normal and 26% as extremely severe. As for food frequency, we have 87.5% and 45.8% of students with symptoms of anxiety and 80.8% and 38.4% of students with symptoms of depression who consume pasta and sweets, respectively, between one and six times a week. It is concluded that food can become a conditioning factor for anxiety and depression disorders.