Changes in the nutritional status of health care workers during and after the COVID-19 pandemic

Hatice Baygut; Biriz Çakır

Makale detayları

Changes in the nutritional status of health care workers during and after the COVID-19 pandemic

Yazarlar:

Hatice Baygut | Biriz Çakır

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Sciences (Other)

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 1, pp.166-173

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001340222

pISSN:

2618-5946

Anahtar kelimeler:

Özet:

 This study examined the changes in the nutritional status of healthcare workers during and after the COVID-19 pandemic. The sample of this descriptive prospective study consisted of 597 volunteer healthcare workers in Isparta, who were selected by a random sampling method. The questionnaire comprised questions aimed at determining the healthcare workers general information and nutritional status. Nutritional changes were assessed using a scale that ranged from I eat less than usual to I eat more than usual and No change on a chart containing 21 food items. The Beck Depression Inventory BDI was used to determine the emotional state of the healthcare workers. The statistical significance level was accepted as 0.05. BDI scores of healthcare workers were analysed, the depression status was severe during COVID-19 but decreased to mild-moderate levels after COVID-19 p0.001. The mean water consumption of healthcare workers after COVID-19 was higher than that occurred during COVID-19 p0.05. It was observed that the use of nutritional supplement by healthcare workers after COVID-19 was lower than that occurred during COVID-19. This rate decreased after COVID-19 p0.001. It was determined that there was a statistical decrease in the consumption of red meat, fish, meat products, honey, molasses, jam, chocolate and candy, pastries, cakes, cookies, fast food, carbonated drinks and energy drinks by healthcare workers after the COVID-19 pandemic p0.001. Although the COVID-19 pandemic has increased the nutritional awareness of healthcare workers and led them to eat healthy, factors such as intense working conditions, feelings of insecurity against COVID-19, and stress have negatively affected their nutritional habits.

 This study examined the changes in the nutritional status of healthcare workers during and after the COVID-19 pandemic. The sample of this descriptive prospective study consisted of 597 volunteer healthcare workers in Isparta, who were selected by a random sampling method. The questionnaire comprised questions aimed at determining the healthcare workers general information and nutritional status. Nutritional changes were assessed using a scale that ranged from I eat less than usual to I eat more than usual and No change on a chart containing 21 food items. The Beck Depression Inventory BDI was used to determine the emotional state of the healthcare workers. The statistical significance level was accepted as 0.05. BDI scores of healthcare workers were analysed, the depression status was severe during COVID-19 but decreased to mild-moderate levels after COVID-19 p0.001. The mean water consumption of healthcare workers after COVID-19 was higher than that occurred during COVID-19 p0.05. It was observed that the use of nutritional supplement by healthcare workers after COVID-19 was lower than that occurred during COVID-19. This rate decreased after COVID-19 p0.001. It was determined that there was a statistical decrease in the consumption of red meat, fish, meat products, honey, molasses, jam, chocolate and candy, pastries, cakes, cookies, fast food, carbonated drinks and energy drinks by healthcare workers after the COVID-19 pandemic p0.001. Although the COVID-19 pandemic has increased the nutritional awareness of healthcare workers and led them to eat healthy, factors such as intense working conditions, feelings of insecurity against COVID-19, and stress have negatively affected their nutritional habits.

 This study examined the changes in the nutritional status of healthcare workers during and after the COVID-19 pandemic. The sample of this descriptive prospective study consisted of 597 volunteer healthcare workers in Isparta, who were selected by a random sampling method. The questionnaire comprised questions aimed at determining the healthcare workers general information and nutritional status. Nutritional changes were assessed using a scale that ranged from I eat less than usual to I eat more than usual and No change on a chart containing 21 food items. The Beck Depression Inventory BDI was used to determine the emotional state of the healthcare workers. The statistical significance level was accepted as 0.05. BDI scores of healthcare workers were analysed, the depression status was severe during COVID-19 but decreased to mild-moderate levels after COVID-19 p0.001. The mean water consumption of healthcare workers after COVID-19 was higher than that occurred during COVID-19 p0.05. It was observed that the use of nutritional supplement by healthcare workers after COVID-19 was lower than that occurred during COVID-19. This rate decreased after COVID-19 p0.001. It was determined that there was a statistical decrease in the consumption of red meat, fish, meat products, honey, molasses, jam, chocolate and candy, pastries, cakes, cookies, fast food, carbonated drinks and energy drinks by healthcare workers after the COVID-19 pandemic p0.001. Although the COVID-19 pandemic has increased the nutritional awareness of healthcare workers and led them to eat healthy, factors such as intense working conditions, feelings of insecurity against COVID-19, and stress have negatively affected their nutritional habits.

 This study examined the changes in the nutritional status of healthcare workers during and after the COVID-19 pandemic. The sample of this descriptive prospective study consisted of 597 volunteer healthcare workers in Isparta, who were selected by a random sampling method. The questionnaire comprised questions aimed at determining the healthcare workers general information and nutritional status. Nutritional changes were assessed using a scale that ranged from I eat less than usual to I eat more than usual and No change on a chart containing 21 food items. The Beck Depression Inventory BDI was used to determine the emotional state of the healthcare workers. The statistical significance level was accepted as 0.05. BDI scores of healthcare workers were analysed, the depression status was severe during COVID-19 but decreased to mild-moderate levels after COVID-19 p0.001. The mean water consumption of healthcare workers after COVID-19 was higher than that occurred during COVID-19 p0.05. It was observed that the use of nutritional supplement by healthcare workers after COVID-19 was lower than that occurred during COVID-19. This rate decreased after COVID-19 p0.001. It was determined that there was a statistical decrease in the consumption of red meat, fish, meat products, honey, molasses, jam, chocolate and candy, pastries, cakes, cookies, fast food, carbonated drinks and energy drinks by healthcare workers after the COVID-19 pandemic p0.001. Although the COVID-19 pandemic has increased the nutritional awareness of healthcare workers and led them to eat healthy, factors such as intense working conditions, feelings of insecurity against COVID-19, and stress have negatively affected their nutritional habits.

Makale detayları

Changes in the nutritional status of health care workers during and after the COVID-19 pandemic

Yazarlar:

Hatice Baygut | Biriz Çakır

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Sciences (Other)

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 1, pp.166-173

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001340222

pISSN:

2618-5946

COVID-19 pandemic

Healthcare workers

Nutrition

Sayı

Makale detayları

Changes in the nutritional status of health care workers during and after the COVID-19 pandemic

Yazarlar: Hatice Baygut | Biriz Çakır

Yayıncı: Gültekin ÖZDEMİR

Ana Başlıklar: Food Sciences (Other)

Dergi: International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 1, pp.166-173

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001340222

pISSN: 2618-5946

COVID-19 pandemic

Healthcare workers

Nutrition

Sayı

Yazarlar:

Hatice Baygut | Biriz Çakır

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Food Sciences (Other)

Dergi:

International Journal of Agriculture Environment and Food Sciences Vol.9 Issue 1, pp.166-173

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001340222

pISSN:

2618-5946