Evaluation of Changes in Dietary Habits of Healthcare Professionals during COVID-19

Yıl 2023, Cilt: 8 Sayı: 2, 401 - 409, 21.06.2023

Gülşah Kaner , Gamze Çalık , Gamze Yurtdaş Depboylu , Emre Can Acar

Öz

Objective: The workload and working hours of healthcare professionals have increased due to the COVID-19 pandemic. The aim of this study was to evaluate how COVID-19 outbreak restrictions affect dietary habits among healthcare professionals.

Material and Method: The study population was 239 adults aged between 18-65 years. An online survey including questions about demographic variables, health information, lifestyle behaviors, and dietary habits were sent via an online platform. Self-reported weight, and height before and during the pandemic were also collected.

Results: The percentage of those who skip the main meals during the lockdown (48.1%) has increased compared to before the lockdown (43.9%). The most skipped main meal and snack were breakfast and mid-morning, respectively. Among the study population, 48.1% reported that they increased their vegetable-fruit consumption, 38.1% reported increased water intake and 45.6% reported consuming more home-cooked food. The most preferred snacks were fruits-vegetables (62.3%), and nuts (55.6%). Approximately half of the participants (46.0%) reported an increased appetite and 50.6% of the participants stated an increase in body weight during COVID-19. The weight gain of the 51-64 age group (3.73±4.13 kg) was statistically significantly higher than the 18-50 age group (0.43±4.51 kg) (p=0.014). The rate of those who reported doing at least 150 minutes of exercise per week before COVID-19 (43.9%) decreased during the pandemic (30.5%).

Conclusion: Body weight, appetite, some dietary habits, and physical activities were generally adversely affected among healthcare workers during the pandemic. Older groups are most prone to weight gain during the lockdown.

Anahtar Kelimeler

Healthcare professionals, nutrition, COVID-19, pandemic

Destekleyen Kurum

This research was funded by The Scientific and Technological Research Council of Turkey (TUBITAK) 2209-A Projects Funding Program

Proje Numarası

Grant number: 1919B012001084

COVID-19 Pandemi Sürecinde Sağlık Çalışanlarının Beslenme Alışkanlıklarındaki Değişikliklerin Değerlendirilmesi

Öz

Amaç: COVID-19 pandemisi nedeniyle sağlık çalışanlarının iş yükü ve çalışma saatleri artmıştır. Bu araştırmanın amacı, COVID-19 pandemi sürecinin sağlık çalışanlarının beslenme alışkanlıkları üzerine etkisini değerlendirmektir.

Gereç ve Yöntem: Araştırma 18-65 yaş arası 239 yetişkin birey üzerinde yürütülmüştür. Sağlık çalışanlarının sosyo-demografik özellikleri, sağlık bilgileri, yaşam biçimi davranışları ve beslenme alışkanlıklarına ilişkin bilgiler çevrimiçi bir anket formu aracılığıyla toplanmıştır. Pandemi öncesi ve sürecindeki vücut ağırlıkları ve boy uzunlukları bireylerin kendi beyanlarına dayalı olarak sorgulanmıştır.

Bulgular: Pandemi sürecinde ana öğünleri atlayanların oranı (%48,1), pandemi öncesine göre (%43,9) artmıştır. En çok atlanan ana ve ara öğünler sırasıyla kahvaltı ve kuşluk öğünleridir. Pandemi sürecinde bireylerin %48,1'i sebze-meyve, %38,1'i su, %45,6'sı ise ev yemeği tüketimini artırmıştır. Bu süreçte ara öğün olarak en çok meyve-sebze (%62,3) ve kuruyemişler (%55,6) tercih edilmiştir. COVID-19 sürecinde bireylerin yaklaşık yarısının (%46,0) iştahında ve %50,6'sının vücut ağırlığında artış olmuştur. Ayrıca 51-64 yaş grubu bireylerin (3,73±4,13 kg) vücut ağırlık artışı, 18-50 yaş grubuna (0,43±4,51 kg) göre istatistiksel olarak anlamlı derecede yüksektir (p=0,014). COVID-19 pandemi sürecinde haftada en az 150 dakika egzersiz yaptığını bildirenlerin oranı (%30,5) pandemi öncesine (%43,9) göre azalmıştır.

Sonuç: Pandemi sürecinde sağlık çalışanlarının iştah durumları, bazı beslenme alışkanlıkları, vücut ağırlıkları ve fiziksel aktivite durumları genel olarak olumsuz etkilenmiştir. Orta yaş grubu pandemi sürecinde vücut ağırlık artışına daha yatkındır.

Anahtar Kelimeler

Sağlık çalışanları, beslenme, COVID-19, pandemi

Proje Numarası

Grant number: 1919B012001084

Kaynakça

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