Evaluation of Diet Quality, Work Stress and Anxiety Status of White and Blue Collar Industrial Workers

Rabia Aras; Birsen Demirel; Hande Seven Avuk

Article Details

Evaluation of Diet Quality, Work Stress and Anxiety Status of White and Blue Collar Industrial Workers

Authors:

Rabia Aras | Birsen Demirel | Hande Seven Avuk

Publisher:

Manisa Celal Bayar University

Main Topics:

Halk Sağlığı (Diğer)

Journal:

Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi Vol.11 Issue 4, pp.681-688

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001334613

pISSN:

2147-9607

Keywords:

Abstract:

 Aims: This study examines the relationship between nutritional quality, work stress, and anxiety of individuals working in different positions in industrial organizations. Material and Methods: A total of 132 volunteers, aged 18-65, employed in industries in İstanbul, underwent assessments. The study employed the Work Stress Scale and Beck Anxiety Inventory for work stress and anxiety measurements and the Healthy Eating Index-2015 HEI-2015 for diet quality, using 24-hour food records. Results: In this research, 48.9 of white-collar employees and 49.4 of blue-collar employees experience high levels of job stress p0.05. Anxiety was found in 48.9 of white-collar workers and 39.1 of blue-collar workers p0.05. The diet quality of 75.6 of white-collar workers and 72.4 of blue-collar workers was poor. Statistically significant differences were identified when comparing job stress with the Beck Anxiety Inventory and HEI-2015 results p0.005 and p0.030, respectively. Blue-collar industrial workers reported higher daily energy intake 2277.3 kcal and carbohydrates 295.577.50 gday compared to white-collar workers energy 1979.1 kcal; carbohydrates 261.278.61 gday, with significant differences in calorie and carbohydrate consumption p0.015. Noteworthy dietary habits influencing work stress included skipping snacks p0.001 and lunch p0.001. Work stress was found to exacerbate anxiety and negatively affect diet quality p0.05. No differences between blue and white-collar workers were observed in work stress, Beck anxiety, and HEI-2015 scale data p0.05. Conclusion: Work-related stress is pivotal in employees physical and psychological well-being and diet quality. Developing strategies to enhance diet quality within organizations can aid in alleviating work stress and anxiety.

 Aims: This study examines the relationship between nutritional quality, work stress, and anxiety of individuals working in different positions in industrial organizations. Material and Methods: A total of 132 volunteers, aged 18-65, employed in industries in İstanbul, underwent assessments. The study employed the Work Stress Scale and Beck Anxiety Inventory for work stress and anxiety measurements and the Healthy Eating Index-2015 HEI-2015 for diet quality, using 24-hour food records. Results: In this research, 48.9 of white-collar employees and 49.4 of blue-collar employees experience high levels of job stress p0.05. Anxiety was found in 48.9 of white-collar workers and 39.1 of blue-collar workers p0.05. The diet quality of 75.6 of white-collar workers and 72.4 of blue-collar workers was poor. Statistically significant differences were identified when comparing job stress with the Beck Anxiety Inventory and HEI-2015 results p0.005 and p0.030, respectively. Blue-collar industrial workers reported higher daily energy intake 2277.3 kcal and carbohydrates 295.577.50 gday compared to white-collar workers energy 1979.1 kcal; carbohydrates 261.278.61 gday, with significant differences in calorie and carbohydrate consumption p0.015. Noteworthy dietary habits influencing work stress included skipping snacks p0.001 and lunch p0.001. Work stress was found to exacerbate anxiety and negatively affect diet quality p0.05. No differences between blue and white-collar workers were observed in work stress, Beck anxiety, and HEI-2015 scale data p0.05. Conclusion: Work-related stress is pivotal in employees physical and psychological well-being and diet quality. Developing strategies to enhance diet quality within organizations can aid in alleviating work stress and anxiety.

 Aims: This study examines the relationship between nutritional quality, work stress, and anxiety of individuals working in different positions in industrial organizations. Material and Methods: A total of 132 volunteers, aged 18-65, employed in industries in İstanbul, underwent assessments. The study employed the Work Stress Scale and Beck Anxiety Inventory for work stress and anxiety measurements and the Healthy Eating Index-2015 HEI-2015 for diet quality, using 24-hour food records. Results: In this research, 48.9 of white-collar employees and 49.4 of blue-collar employees experience high levels of job stress p0.05. Anxiety was found in 48.9 of white-collar workers and 39.1 of blue-collar workers p0.05. The diet quality of 75.6 of white-collar workers and 72.4 of blue-collar workers was poor. Statistically significant differences were identified when comparing job stress with the Beck Anxiety Inventory and HEI-2015 results p0.005 and p0.030, respectively. Blue-collar industrial workers reported higher daily energy intake 2277.3 kcal and carbohydrates 295.577.50 gday compared to white-collar workers energy 1979.1 kcal; carbohydrates 261.278.61 gday, with significant differences in calorie and carbohydrate consumption p0.015. Noteworthy dietary habits influencing work stress included skipping snacks p0.001 and lunch p0.001. Work stress was found to exacerbate anxiety and negatively affect diet quality p0.05. No differences between blue and white-collar workers were observed in work stress, Beck anxiety, and HEI-2015 scale data p0.05. Conclusion: Work-related stress is pivotal in employees physical and psychological well-being and diet quality. Developing strategies to enhance diet quality within organizations can aid in alleviating work stress and anxiety.

 Amaç: Bu çalışma, endüstriyel kuruluşlarda farklı pozisyonlarda çalışan bireylerin beslenme kalitesi, iş stresi ve kaygıları arasındaki ilişkiyi incelemek için yürütülmüştür. Gereç ve Yöntemler: İstanbulda endüstrilerde çalışan, yaşları 18-65 arasında değişen toplam 132 gönüllü değerlendirildi. Çalışmada, iş stresi ve kaygı ölçümleri için İş Stresi Ölçeği ve Beck Anksiyete Envanteri, diyet kalitesi için ise Sağlıklı Yeme İndeksi-2015 HEI-2015 kullanılarak 24 saatlik yemek kayıtları kullanılmıştır. Bulgular: Bu araştırmada beyaz yakalı çalışanların 48,9u, mavi yakalı çalışanların ise 49,4ü yüksek düzeyde iş stresi yaşadığı bulunmuştur p0,05. Beyaz yakalı çalışanların 48,9unda, mavi yakalı çalışanların ise 39,1inde kaygı tespit edilmiştir p0,05. Beyaz yakalı çalışanların 75,6sının, mavi yakalı çalışanların ise 72,4ünün beslenme kalitesi kötü bulunmuştur. Beck Anksiyete Envanteri ve HEI-2015 sonuçları ile iş stresi karşılaştırıldığında istatistiksel olarak anlamlı farklılıklar tespit edilmiştir sırasıyla p0,005 ve p0,030. Mavi yakalı sanayi işçileri, beyaz yakalı işçilere enerji 1979,1 kkal; karbonhidratlar 261,278,61 ggün kıyasla daha yüksek günlük enerji 2277,3 kkal ve karbonhidrat 295,577,50 ggün alımı olduğu belirlenmiştir p0,015. İş stresini etkileyen dikkat çekici beslenme alışkanlıkları arasında atıştırmalıkların ve öğle yemeğinin atlanması yer almıştır p0,001. İş stresinin kaygıyı artırdığı ve beslenme kalitesini olumsuz etkilediği belirlenmiştir p0,05. İş stresi, Beck anksiyete ve HEI-2015 ölçeği verilerinde mavi yakalı ve beyaz yakalı çalışanlar arasında fark gözlenmemiştir p0,05. Sonuç: İşe bağlı stres, çalışanların fiziksel ve psikolojik refahı ve beslenme kalitesi açısından çok önemlidir. Organizasyonlarda beslenme kalitesini artırmaya yönelik stratejiler geliştirmek, iş stresi ve kaygıyı hafifletmeye yardımcı olabileceği düşünülmektedir.

Article Details

Evaluation of Diet Quality, Work Stress and Anxiety Status of White and Blue Collar Industrial Workers

Authors:

Rabia Aras | Birsen Demirel | Hande Seven Avuk

Publisher:

Manisa Celal Bayar University

Main Topics:

Halk Sağlığı (Diğer)

Journal:

Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi Vol.11 Issue 4, pp.681-688

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001334613

pISSN:

2147-9607

Anxiety

diet quality

healthy eating index

industrial worker

work stressDiyet kalitesi

iş stresi

kaygı

sağlıklı beslenme indeksi

sanayi çalışanı

Issues

Article Details

Authors: Rabia Aras | Birsen Demirel | Hande Seven Avuk

Publisher: Manisa Celal Bayar University

Main Topics: Halk Sağlığı (Diğer)

Journal: Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi Vol.11 Issue 4, pp.681-688

Document Type: Article

Publication Date: 12/2024

Document Language: English

Document ID (Org No.): 2001334613

pISSN: 2147-9607

Issues

Authors:

Rabia Aras | Birsen Demirel | Hande Seven Avuk

Publisher:

Manisa Celal Bayar University

Main Topics:

Halk Sağlığı (Diğer)

Journal:

Celal Bayar Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi Vol.11 Issue 4, pp.681-688

Document Type:

Article

Publication Date:

12/2024

Document Language:

English

Document ID (Org No.):

2001334613

pISSN:

2147-9607