Araştırma Makalesi
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Nutrition Knowledge Levels of Obese and Overweight Factory Workers and Related Factors

Yıl 2020, Cilt: 2 Sayı: 3, 184 - 196, 29.12.2020

Öz

Objectives: The aim of this study is to investigate the nutrition behaviors of workers in a factory and to evaluate their relationship with the factors affecting them.
Materials and Methods: Data on 100 workers were used for statistical analysis. Participants had different weight (evaluated depending on Body Mass Index assessments) and blood triglyceride values. Sociodemographic Characteristics of 18 questions and Adult Nutrition Knowledge (ANK) Scale were utilized to collect data and SPSS Windows Version 20.00 Packet program was used to evaluate. Data were analyzed using chi-square test, One Way ANOVA, Pearson Correlation Analysis, and Independent t-tests.
Results: The mean score of ANK Scale on Basic Nutrition (BN) was 46.05 ± 5.80, and on Food Preference (FP) was 33.88 ± 5.33. Statistically meaningful association was found between FP, daily meals (P:0,005) and education of worker’s fathers (P:0,050).
Conclusions and recommendations: Knowledge of Basic Nutrition and Food Preferences of the participants were moderate. FP were impacted by amount of daily meals and BN were impacted by father education. Nutrition training programs should include strategies for gaining healthy lifestyle behaviors for workers. Also, further large-scale studies with different group analyses are required to emphasize the importance of nutrition.

Kaynakça

  • 1. Baysal A. (2011). Nutrition. Hatiboglu Printing and Publishing, 12th Edition, 1157235, Ankara.
  • 2. Batmaz H. (2018). Development of A Nutrition Knowledge Level Scale for Adults and Validation-Reliability Study, Marmara University, Institute of Health Sciences. Unpublished Master Thesis.
  • 3. Bilge E. (2009). Nutritional Status of Employees in an Enterprise and Evaluation of Energy Expenditures. T. R. Trakya University Institute of Health Sciences Public Health Department Master Thesis, Edirne.
  • 4. Cekal N. (2008). Nutrition Knowledge Levels of Middle Aged and Elderly Individuals, Journal of Elderly Problems Research;1, 14-28.
  • 5. Celebi S, Karaca H. (2006). Nutritional Value of Egg, Cholesterol Content and Studies on Enriching the Egg in terms of n-3 fatty acids. Ataturk University. Faculty of Agriculture;37 (2): 257-265.
  • 6. Fisek G, Piyal B. (1991). Workers' Health Guide, Yorum Press Publishing, Ankara.
  • 7. GBD Risk Factors Collaborators. (2016). Global, regional, and national comparative risk assurance of 84 behaviors, environmental and occupational and metabolic risks or clusters of risks, 1990-2016: systematic analysis for the Global Burden of Disease Study. Lancet;16: 390 (10100),1345-1422.
  • 8. Hacioglu Y. (2006). Evaluation of the prevalence of metabolic syndrome among postal dispensers and civil servants working at the European side postal administration. T. R. Ministry of Health Taksim Training and Research Hospital Family Medicine. [Medical Thesis], Istanbul.
  • 9. Karabudak E, Nursal B, Pekcan G, Yucecan S. (2000). A Research on Nutritional Status and Energy Expenditure of Auto Industry and Furniture Workers in Ankara. III. International Nutrition and Dietetics Congress, Congress Book, 186, Ankara.
  • 10. Kondracki, N.L., Wellman, N.S., and Amundson, D.R. (2002). Content analysis: Review of methods and their applications in nutrition education. Journal of Nutrition Education and Behavior; 34:4, 224-230.
  • 11. Lee JS, Cho SS, Kim KW. (2020). Weight Control Practices, Beliefs, Self-Efficacy and Eating Behaviors in College Weight Class Athletes. Nutrition Research and Practice;14(1):45-54.
  • 12. Sakamaki R, Toyama K, Amamoto R, Liu CJ, Shinfuku N. (2005). Nutritional knowledge, food habits and health attitude of Chinese university students a cross sectional study. Nutrition Journal; 4: 4.
  • 13. Sanlier, N. (2009). The knowledge and practice of food safety by young and adult consumers. Food Control;20(6):538-542.
  • 14. Samur G. (2002). The Importance of Nutrition in Improving Workers and Job Yield. Public-Business;7: 1.
  • 15. Satman I, Yilmaz T, Sengul A, Salman S, Salman F, Uygur S, Bastar I, Tutuncu Y, Sargin, M, Dinccag, N, Karsidag, K, Kalaca, S, Ozcan C, Kral H. (2002). Population-Based Study of Diabetes and Risk Characteristics in Turkey: Results of Turkish Diabetes Epidemiology Study (TURDEP). Diabetes Care; 9, 1551-1556.
  • 16. Sorensen, G., Morris, DM., Hunt, MK., Hebert, JR., Harris, DR., Stoddard, A., Ockene JK. (1992). Work-site nutrition intervention and employees' dietary habits: The Treatwell program. Am J Public Health; 82, (6), 877-80.
  • 17. Tanir F, Sasmaz T, Beyhan Y, Bilici, S. (2001). Nutrition Status of Employees in a Textile Factory in Dogankent Town. J of Occupational Health and Safety;(2):7,22-25.
  • 18. Tutuncu I, Karaismailoglu E. (2013). Evaluation of Nutrition Knowledge of University Students Journal of Academic Sports Health and Medical Sciences (International Refereed); 3(6), 29-42.
  • 19. Wang Y, Monteiro C, Popkin BM. (2002). Trends of obesity and underweight in older children and adolescents in the United States, Brazil, China, and Russia. Am J Clin Nutr.; 75: 971-7.
  • 20. Wang YC, McPherson K, Marsh T, Gortmaker SL, Brown M. (2011). Health and Economic Burden of The Projected Obesity Trends in the USA and the UK. Lancet, 19:378(9805):1778.
  • 21. World Health Organization. World Health Statistics. (2011). World Health Organization, Geneva. ISBN: 978 92 4 156419 9.
  • 22. Yucel, B. (2015). Examination of nutritional habits and nutritional knowledge levels of health workers. Baskent University Institute of Health Sciences, Master Thesis, Ankara.

Obez ve Fazla Kilolu Fabrika İşçilerinin Beslenme Bilgi Düzeyleri ve Etkili Faktörler

Yıl 2020, Cilt: 2 Sayı: 3, 184 - 196, 29.12.2020

Öz

Amaç: Bu çalışmanın amacı, obez ve fazla kilolu fabrika işçilerinin beslenme bilgi düzeylerini ve ilişkili faktörleri belirlemektir.
Yöntem: İstatistiksel analiz için 88 işçinin verileri kullanılmıştır. Katılımcıların farklı BKI değerleri olduğu belirlenmiş ve bu değerler WHO sınıflandırmasına göre [<18.5 zayıf, 18.5-24.9 normal, 25.0-29.9 fazla kilolu, ≥30.0 obez] değerlendirilmiştir. Verilerin toplanmasında 18 soruluk Tanıtıcı Özellikler Formu, Yetişkin Beslenme Bilgisi Ölçeği kullanılmış, veriler SPSS Windows 20.00 Paket programında değerlendirilmiştir. Analizlerde ki-kare testi, Tek Yönlü ANOVA, Pearson Korelasyon Analizi ve Bağımsız t-testleri kullanılmıştır.
Bulgular: Çalışmaya alınan işçilerin ortalama yaşı 43.71±6.21, minimum yaş 22, maksimum ise 52 idi. Yetişkin Beslenme Bilgisi Ölçeği Temel Beslenme Bilgisi puan ortalamaları 45.80±5.66, Besin Tercihi puan ortalamaları 33.52±5.38’tür. Besin Tercihi puan ortalaması ile günlük öğün sayısı arasında istatistiksel olarak anlamlı farklılık bulunmuştur (p<0,05). Ölçek ile diğer ilişkili faktörler arasında istatistiksel olarak anlamlı farklılık yoktur (p>0,05).
Sonuç ve Öneriler: Çalışmaya katılanların Temel Beslenme ve Besin Tercihleri bilgi düzeyleri orta seviyededir. Günlük öğün sayısının besin tercihlerini etkilediği belirlenmiştir. Yaş, BKI, medeni durum, sigara ve alkol kullanma durumu, beden kitle indeksi değerleri, herhangi bir sağlık sorunu olma durumunun beslenme bilgisi üzerinde bir etkisi yoktur. Beslenme eğitim programları, işçiler için sağlıklı yaşam tarzı davranışları kazanmaya yönelik stratejileri içermelidir. Ayrıca iş sağlığı alanında beslenmenin önemini vurgulamak için farklı grup analizleri ile daha büyük ölçekli çalışmalara ihtiyaç vardır.
Anahtar Kelimeler: Bilgi Düzeyi, Beslenme, Obez, İşçi.

Kaynakça

  • 1. Baysal A. (2011). Nutrition. Hatiboglu Printing and Publishing, 12th Edition, 1157235, Ankara.
  • 2. Batmaz H. (2018). Development of A Nutrition Knowledge Level Scale for Adults and Validation-Reliability Study, Marmara University, Institute of Health Sciences. Unpublished Master Thesis.
  • 3. Bilge E. (2009). Nutritional Status of Employees in an Enterprise and Evaluation of Energy Expenditures. T. R. Trakya University Institute of Health Sciences Public Health Department Master Thesis, Edirne.
  • 4. Cekal N. (2008). Nutrition Knowledge Levels of Middle Aged and Elderly Individuals, Journal of Elderly Problems Research;1, 14-28.
  • 5. Celebi S, Karaca H. (2006). Nutritional Value of Egg, Cholesterol Content and Studies on Enriching the Egg in terms of n-3 fatty acids. Ataturk University. Faculty of Agriculture;37 (2): 257-265.
  • 6. Fisek G, Piyal B. (1991). Workers' Health Guide, Yorum Press Publishing, Ankara.
  • 7. GBD Risk Factors Collaborators. (2016). Global, regional, and national comparative risk assurance of 84 behaviors, environmental and occupational and metabolic risks or clusters of risks, 1990-2016: systematic analysis for the Global Burden of Disease Study. Lancet;16: 390 (10100),1345-1422.
  • 8. Hacioglu Y. (2006). Evaluation of the prevalence of metabolic syndrome among postal dispensers and civil servants working at the European side postal administration. T. R. Ministry of Health Taksim Training and Research Hospital Family Medicine. [Medical Thesis], Istanbul.
  • 9. Karabudak E, Nursal B, Pekcan G, Yucecan S. (2000). A Research on Nutritional Status and Energy Expenditure of Auto Industry and Furniture Workers in Ankara. III. International Nutrition and Dietetics Congress, Congress Book, 186, Ankara.
  • 10. Kondracki, N.L., Wellman, N.S., and Amundson, D.R. (2002). Content analysis: Review of methods and their applications in nutrition education. Journal of Nutrition Education and Behavior; 34:4, 224-230.
  • 11. Lee JS, Cho SS, Kim KW. (2020). Weight Control Practices, Beliefs, Self-Efficacy and Eating Behaviors in College Weight Class Athletes. Nutrition Research and Practice;14(1):45-54.
  • 12. Sakamaki R, Toyama K, Amamoto R, Liu CJ, Shinfuku N. (2005). Nutritional knowledge, food habits and health attitude of Chinese university students a cross sectional study. Nutrition Journal; 4: 4.
  • 13. Sanlier, N. (2009). The knowledge and practice of food safety by young and adult consumers. Food Control;20(6):538-542.
  • 14. Samur G. (2002). The Importance of Nutrition in Improving Workers and Job Yield. Public-Business;7: 1.
  • 15. Satman I, Yilmaz T, Sengul A, Salman S, Salman F, Uygur S, Bastar I, Tutuncu Y, Sargin, M, Dinccag, N, Karsidag, K, Kalaca, S, Ozcan C, Kral H. (2002). Population-Based Study of Diabetes and Risk Characteristics in Turkey: Results of Turkish Diabetes Epidemiology Study (TURDEP). Diabetes Care; 9, 1551-1556.
  • 16. Sorensen, G., Morris, DM., Hunt, MK., Hebert, JR., Harris, DR., Stoddard, A., Ockene JK. (1992). Work-site nutrition intervention and employees' dietary habits: The Treatwell program. Am J Public Health; 82, (6), 877-80.
  • 17. Tanir F, Sasmaz T, Beyhan Y, Bilici, S. (2001). Nutrition Status of Employees in a Textile Factory in Dogankent Town. J of Occupational Health and Safety;(2):7,22-25.
  • 18. Tutuncu I, Karaismailoglu E. (2013). Evaluation of Nutrition Knowledge of University Students Journal of Academic Sports Health and Medical Sciences (International Refereed); 3(6), 29-42.
  • 19. Wang Y, Monteiro C, Popkin BM. (2002). Trends of obesity and underweight in older children and adolescents in the United States, Brazil, China, and Russia. Am J Clin Nutr.; 75: 971-7.
  • 20. Wang YC, McPherson K, Marsh T, Gortmaker SL, Brown M. (2011). Health and Economic Burden of The Projected Obesity Trends in the USA and the UK. Lancet, 19:378(9805):1778.
  • 21. World Health Organization. World Health Statistics. (2011). World Health Organization, Geneva. ISBN: 978 92 4 156419 9.
  • 22. Yucel, B. (2015). Examination of nutritional habits and nutritional knowledge levels of health workers. Baskent University Institute of Health Sciences, Master Thesis, Ankara.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Halk Sağlığı, Çevre Sağlığı, Birinci Basamak Sağlık Hizmetleri
Bölüm Araştırma Makaleleri
Yazarlar

Elif Saraç 0000-0002-4126-9327

Esra Yıldız 0000-0003-4445-7064

Yayımlanma Tarihi 29 Aralık 2020
Gönderilme Tarihi 14 Eylül 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 2 Sayı: 3

Kaynak Göster

APA Saraç, E., & Yıldız, E. (2020). Nutrition Knowledge Levels of Obese and Overweight Factory Workers and Related Factors. Halk Sağlığı Hemşireliği Dergisi, 2(3), 184-196.