确定压力和焦虑对COVID-19病房医护人员饮食态度的影响

IF 1.7 4区医学 Q4 NUTRITION & DIETETICS

Ecology of Food and Nutrition Pub Date : 2023-01-01 DOI:10.1080/03670244.2023.2187384

Dilara Üstün, Sine Yilmaz

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引用次数: 2

摘要

本研究的目的是确定在COVID-19诊所工作的卫生人员的压力、焦虑和饮食状况，以整体方法评估他们如何相互作用，并研究性别和BMI等变量在这些关系中的作用。结果表明，TFEQ-18得分每增加1个单位，压力和焦虑水平分别降低1.09倍和1.028倍。我们能够证明参与者的压力和焦虑水平对他们的饮食行为产生负面影响，卫生人员的焦虑水平对他们的饮食行为产生负面影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Determining the Effect of Stress and Anxiety on Eating Attitudes in Healthcare Providers Working on COVID-19 Wards.

The purpose of this study was to determine the stress, anxiety and eating conditions of health personnel working in COVID-19 clinics, to evaluate how they interact with each other with a holistic approach, and to examine the role of variables such as gender and BMI in these relationships. It was determined that 1-unit increase in the TFEQ-18 score decreased stress and anxiety levels 1.09 and 1.028 times, respectively. We were able to show that stress and anxiety levels of participants negatively affect their eating behavior and anxiety levels of health personnel negatively affect their eating behavior.

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来源期刊

Ecology of Food and Nutrition 医学-营养学

CiteScore

3.50

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Ecology of Food and Nutrition is an international journal of food and nutrition in the broadest sense. The journal publishes peer-reviewed articles on all aspects of food and nutrition -- ecological, biological, and cultural. Ecology of Food and Nutrition strives to become a forum for disseminating scholarly information on the holistic and cross-cultural dimensions of the study of food and nutrition. It emphasizes foods and food systems not only in terms of their utilization to satisfy human nutritional needs and health, but also to promote and contest social and cultural identity. The content scope is thus wide -- articles may focus on the relationship between food and nutrition, food taboos and preferences, ecology and political economy of food, the evolution of human nutrition, changes in food habits, food technology and marketing, food and identity, and food sustainability. Additionally, articles focusing on the application of theories and methods to address contemporary food and nutrition problems are encouraged. Questions of the relationship between food/nutrition and culture are as germane to the journal as analyses of the interactions among nutrition and environment, infection and human health.