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OBJETIVO: Identificar hábitos e práticas alimentares inadequados apresentados por hipertensos e diabéticos usuários da Estratégia Saúde da Família, de Teixeiras (MG), visando ao desenvolvimento de estratégias de intervenção em saúde. MÉTODOS: Estudo descritivo de delineamento transversal, utiliza questionários semi-estruturados para entrevistar 10,3% dos hipertensos e 15,0% dos diabéticos, selecionados de forma probabilística e aleatória. RESULTADOS: Houve uma predominância de mulheres (74,4%), de idosos (média=63,59, DP=13,12 anos) e de pessoas com baixa renda (mediana=0,5 salário-mínimo). Os hipertensos e os diabéticos apresentaram, respectivamente, pequeno fracionamento das refeições (mediana=3,0/4,0), elevado consumo per capita diário de açúcar (M=165,63g, DP=118,93 e 105,13g, DP=48,7), sal (M=22,63g, DP=22,26 e M=12,96g, DP=16,73), óleo (M=64,13mL, DP=38,09 e M=61,29mL, DP=35,57) e banha de porco (18,8% e 13,3%). Entretanto, 97,3% e 96,7% não adicionavam sal às preparações prontas, 72,5% e 86% utilizavam somente óleo vegetal para preparar as refeições e 15,4% e 90,0% utilizavam adoçante artificial. CONCLUSÃO: Estratégias de cuidado em saúde devem ser desenvolvidas para incentivar mudanças nestes hábitos, objetivando a prevenção e o controle das complicações relacionadas a estas morbidades. OBJECTIVE: This study aims to identify inappropriate dietary habits shown by hypertensive and diabetic patients registered in the Family Health Strategies Program, in the city of Teixeiras (MG), Brazil, aiming towards the development of health intervention strategies. METHODS: In this descriptive, cross-sectional study, semi-structured questionnaires were used to interview 10.3% of the hypertensive and 15.0% of the diabetic patients, which were probabilistically and randomly selected. RESULTS: Most (74.4%) of these patients were older women (mean age of 63.59, SD=13.12 years) with low income (an average of 0.5 minimum wage). These hypertensive and diabetic patients had a small number of daily meals (mean=3.0/4.0) and consumed high amounts of sugar (M=165.63g, SD=118.93 and M=105.13g, SD=48.7), salt (M=22.63g, SD=22.26 and M=12.96g, SD=16.73), oil (M=60g, SD=43.23), and lard (18.8% and 13.3%) daily. However, 97.3% and 96.7% respectively did not add salt to the ready-to-eat preparations, 72.5% and 86% respectively used only vegetable oil to prepare their meals, and 15.4% and 90% respectively of the interviewed patients used artificial sweetener. CONCLUSION: Heath care strategies need to be developed to stimulate changes in these habits to prevent and control the complications related to these morbidities

Hábitos e práticas alimentares de hipertensos e diabéticos: repensando o cuidado a partir da atenção primária