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

Abstract

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.

Keywords

• healty nutrition
• factory
• worker
• occupational health

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

Abstract

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.

Keywords

• healty nutrition
• factory
• worker
• occupational health

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