高等教育员工的饮食习惯

Hajnalka Požar, Sanja Šumonja, Nataša Sekulić, Nataša Čamprag-Sabo, Valentin Puškaš
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引用次数: 0

摘要

导言:营养不足、过度使用酒精和烟草可大大增加慢性大规模非传染性疾病的风险,这些疾病造成全球成年人口三分之二以上的死亡。本文的目的是分析高等教育员工慢性非传染性疾病的危险因素。材料和方法:本研究于2022年5月以横断面研究的形式进行。调查对象包括苏博蒂察职业研究学院的31名雇员。研究工具包括为研究目的而创建的调查问卷。数据分析采用SPSS 20统计软件。采用描述性统计分析、交叉表分析方法,并采用参数ch2检验确认相关性。结果:三分之一的员工被诊断患有慢性疾病,最常见的是高血压和高胆固醇血症。超过一半(58%)的员工吃早餐,87%的员工吃午餐,52%的员工经常吃晚餐。大约60%的员工每周至少有5-6天食用水果和蔬菜,而45岁以上的员工更是如此。近一半(42%)的员工每周至少有5-7天或更频繁地吃甜食。四分之一(24%)的雇员每周饮用含酒精饮料。结论:研究结果表明,在受过高等教育的员工中存在不适当的饮食习惯,这可能会增加慢性大规模非传染性疾病的风险。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Diet habits of employees in higher education
Introduction: Inadequate nutrition, excessive use of alcohol and tobacco can significantly increase the risk of chronic mass non-communicable diseases, which are responsible for more than two-thirds of deaths in the adult population globally. The aim of this paper is to analyze the risk factors for chronic non-communicable diseases among employees in higher education. Material and methods: The research was conducted in the form of a cross-sectional study during May 2022. The surveyed population consists of 31 employees of the College of Vocational Studies in Subotica. The research instrument consists of a survey questionnaire created for research purposes. The data analysis was performed using the statistical package SPSS 20. The methods of descriptive statistical analysis, cross-tabulation analysis were applied, and the parametric ch2 test was used to confirm the correlation. Results: A third of the employees have been diagnosed with a chronic disease, most often hypertension and hypercholesterolemia. More than half (58%) of employees eat breakfast, 87% eat lunch and 52% eat dinner regularly. About 60% of employees consume fruits and vegetables at least 5-6 days a week, significantly more often employees over 45. Almost half (42%) of employees consume sweets at least 5-7 days a week, or more often. A quarter (24%) of employees consume alcoholic beverages on a weekly basis. Conclusion: The results of the study show that among employees in higher education there are inadequate eating habits that can increase the risk of chronic mass non-communicable diseases.
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