Beyaz ve Mavi Yakalı Sanayi Çalışanlarının Diyet Kalitesi, İş Stresi ve Kaygı Durumlarının Değerlendirilmesi

Yıl 2024, Cilt: 11 Sayı: 4, 681 - 688, 29.12.2024

Rabia Aras , Birsen Demirel , Hande Seven Avuk

https://doi.org/10.34087/cbusbed.1439816

Öz

Amaç: Bu çalışma, endüstriyel kuruluşlarda farklı pozisyonlarda çalışan bireylerin beslenme kalitesi, iş stresi ve kaygıları arasındaki ilişkiyi incelemek için yürütülmüştür.
Gereç ve Yöntemler: İstanbul’da 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 %48,9'u, mavi yakalı çalışanların ise %49,4'ü yüksek düzeyde iş stresi yaşadığı bulunmuştur (p>0,05). Beyaz yakalı çalışanların %48,9'unda, mavi yakalı çalışanların ise %39,1'inde kaygı tespit edilmiştir (p>0,05). Beyaz yakalı çalışanların %75,6'sının, mavi yakalı çalışanların ise %72,4'ünün beslenme kalitesi kötü bulunmuştur. Beck Anksiyete Envanteri ve HEI-2015 sonuçları ile iş stresi karşılaştırıldığında istatistiksel olarak anlamlı farklılıklar tespit edilmiştir (sırasıyla p=0,005 ve p=0,030). Mavi yakalı sanayi işçileri, beyaz yakalı işçilere (enerji 1979,1 kkal; karbonhidratlar 261,2±78,61 g/gün) kıyasla daha yüksek günlük enerji (2277,3 kkal) ve karbonhidrat (295,5±77,50 g/gün) alımı olduğu belirlenmiştir (p=0,015). İş stresini etkileyen dikkat çekici beslenme alışkanlıkları arasında atıştırmalıkların ve öğle yemeğinin atlanması yer almıştır (p<0,001). İş stresinin kaygıyı artırdığı ve beslenme kalitesini olumsuz etkilediği belirlenmiştir (p<0,05). İş stresi, Beck anksiyete ve HEI-2015 ölçeği verilerinde mavi yakalı ve beyaz yakalı çalışanlar arasında fark gözlenmemiştir (p>0,05).
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.

Anahtar Kelimeler

Diyet kalitesi, iş stresi, kaygı, sağlıklı beslenme indeksi, sanayi çalışanı

Etik Beyan

The study was approved by the relevant institutional Human Research Ethics Committee at the İstanbul Bilgi University (Date: 20.07.2022, Project Number:2022-20016-124). Voluntary written consent was obtained from the participants.

Teşekkür

The authors would like to thank the industrial workers who participated and supported the study and the organizations that gave work permits.

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

Öz

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 (p>0.05). Anxiety was found in 48.9% of white-collar workers and 39.1% of blue-collar workers (p>0.05). 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 (p=0.005 and p=0.030, respectively). Blue-collar industrial workers reported higher daily energy intake (2277.3 kcal) and carbohydrates (295.5±77.50 g/day) compared to white-collar workers (energy 1979.1 kcal; carbohydrates 261.2±78.61 g/day), with significant differences in calorie and carbohydrate consumption (p=0.015). Noteworthy dietary habits influencing work stress included skipping snacks (p<0.001) and lunch (p<0.001). Work stress was found to exacerbate anxiety and negatively affect diet quality (p<0.05). No differences between blue and white-collar workers were observed in work stress, Beck anxiety, and HEI-2015 scale data (p>0.05).
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.

Anahtar Kelimeler

Anxiety, diet quality, healthy eating index, industrial worker, work stress

Kaynakça

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