Araştırma Makalesi
PDF EndNote BibTex RIS Kaynak Göster

Sağlık çalışanlarının Covid-19 pandemisi sürecinde beslenme alışkanlıkları ve etkileyen faktörlerin değerlendirilmesi: on-line anket çalışması

Yıl 2023, Cilt 16, Sayı 1, 121 - 128, 31.01.2023
https://doi.org/10.31362/patd.1217576

Öz

Amaç: Sağlık çalışanları, pandemiden hem bir sağlık çalışanı olarak hem de toplumun bir bireyi olarak fazlasıyla
etkilenmiş, rutin yaşam şekli ve alışkanlıklarının dışına normal bireylere göre daha fazla çıkmıştır. Pandemi
sürecinde yoğun, düzensiz, stresli çalışma temposu, beslenmeye olan ihtiyacı artırırken bir taraftan da rutin
beslenme alışkanlıklarını bozmuştur. Bu anket çalışması ile sağlık çalışanlarının Covid-19 pandemisi sürecinde
beslenme alışkanlıkları, etkileyen faktörlerin ve sonuçlarının değerlendirilmesi amaçlanmıştır.
Gereç ve yöntem: Çalışmamız için 49 soruluk anket hazırlanmıştır. 01/06/2020 tarihi ile 01/01/2021 tarihleri
arasında sürdürülmüştür. Google formlar üzerinden anket soruları hazırlanmış ve mail yoluyla sağlık çalışanlarına
gönderilmiştir. Katılımcıların öğün sayısı, pandemi sürecinde kilo alıp almadıkları, Covid-19’dan koruduğuna
inanılan besinler, pandemi döneminde kullanılan besin takviyeleri ve takviye kullanma sebebi gibi kişisel bilgilere
yönelik çoktan seçmeli sorular sorulmuştur. İkinci kategorideki sorular ise; daha çok sağlık çalışanlarının
pandemi döneminde beslenme ve yaşam tarzındaki değişikliklerle ilgili soruları içermektedir. ‘‘Öğün sayım
arttı’’, ‘‘su tüketimim arttı’’, ‘‘gece yeme davranışım gelişti’’, ‘‘uyku düzenim bozuldu’’, ‘‘pandemi sürecinde
kilo aldım’’, ‘‘daha çok sigara içiyorum’’, ‘‘daha çok çay-kahve içiyorum’’, ‘‘egzersiz yapmaya çalışıyorum’’ gibi
maddelerden oluşan sorular yer almaktadır. Cevaplar 3’lü likert skalası (katılıyorum, kararsızım, katılmıyorum)
ile elde edilmiştir.

Bulgular: Pandemi sürecinde sağlık çalışanlarının kilo artışı yaşadıkları tespit edildi. Sağlık çalışanlarının, ağırlık
ortalamasının ve VKİ ortalamasının istatistiksel olarak anlamlı artış gösterdiği belirlendi (p<0.01). Katılımcıların
pandemi sürecinde öğün sayısında artış olduğu tespit edildi (p<0.001). Katılımcıların çok büyük çoğunluğunun
vitamin ve mineral takviyesi aldığı tespit edildi.
Sonuç: Sağlık çalışanlarının pandemi süresince ek mineral ve vitamin takviyesi aldıkları, öğün sayısını
artırdıkları ve kilo artışı yaşadıklarını tespit ettik. Bu sebeple sağlık çalışanlarına pandemi sürecinde, besleyici
değeri yüksek, sağlıklı ara öğünler verilmesi gerekmektedir. Sağlık yönetici ve idarecileri tarafından, özellikle
pandemi gibi olağanüstü durumlarda yoğun, düzensiz ve stresli çalışma koşullarına maruz kalan ve yüksek
risk grubunda ki sağlık çalışanları için sağlıklı beslenme programını içeren bir yönetim ve organizasyon planı
oluşturulabilir.

Kaynakça

  • 1. World Health Organization. Nutrition advice for adults during the COVID-19 outbreak. Available at: http://www.emro.who.int/nutrition/nutrition-infocus/nutrition-advice-for adults-during-the-covid-19-outbreak.html. Accessed September 16, 2020
  • 2. Türkiye Diyetisyenler Derneği. COVID-19 beslenme önerileri. Available at: http://www.tdd.org.tr/index.php/duyurular/69-covid-19-beslenme-onerileri. Accessed September 16, 2020
  • 3. Food and Agriculture Organization. Maintaining a healthy diet during the COVID-19 pandemic. Available at: http://www.fao.org/documents/card/en/c/ca8380en/. Accessed September 16, 2020
  • 4. Di Renzo L, Gualtieri P, Pivari F, et al. Eating habits and lifestyle changes during COVID-19 lockdown: an Italian survey. J Transl Med 2020;18:229. https://doi.org/10.1186/s12967-020-02399-5
  • 5. Ammar A, Brach M, Trabelsi K, et al. Effects of COVID-19 home confinement on eating behaviour and physical activity: results of the ECLB-COVID19 international online survey. Nutrients 2020;12:1583. https://doi.org/10.3390/nu12061583
  • 6. Scarmozzino F, Visioli F. Covid-19 and the subsequent lockdown modified dietary habits of almost half the population in an Italian sample. Foods 2020;9:675. https://doi.org/10.3390/foods9050675
  • 7. Sethi BA, Sethi A, Ali S, Aamir HS. Impact of Coronavirus disease (COVID-19) pandemic on health professionals. Pak J Med Sci 2020;36:6-11. https://doi.org/10.12669/pjms.36.COVID19-S4.2779
  • 8. Rajakaruna SJ, Liu WB, Ding YB, Cao GW. Strategy and technology to prevent hospital-acquired infections: lessons from SARS, Ebola, and MERS in Asia and West Africa. Mil Med Res 2017;4:32. https://doi.org/10.1186/s40779-017-0142-5
  • 9. Chowell G, Abdirizak F, Lee S, et al. Transmission characteristics of MERS and SARS in the healthcare setting: a comparative study. BMC Med 2015;13:210. https://doi.org/10.1186/s12916-015-0450-0
  • 10. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet 2019;393:1958-1972. https://doi.org/10.1016/S0140-6736(19)30041-8
  • 11. Serin Y, Şanlıer N. Duygusal yeme, besin alımını etkileyen faktörler ve temel hemşirelik yaklaşımları. J Psychiatr Nurs 2018;9:135-146. https://doi.org/10.14744/phd.2018.23600
  • 12. Moynihan AB, Van Tilburg WA, Igou ER, Wisman A, Donnelly AE, Mulcaire JB. Eaten up by boredom: consuming food to escape awareness of the bored self. Front Psychol 2015;6:369. https://doi.org/10.3389/fpsyg.2015.00369
  • 13. Gençalp DK. Evaluation of dietary habits and physical activity status of first and emergency aid students in COVID-19 outbreak period. Journal of Paramedic and Emergency Health Services 2020;1:1-15.
  • 14. Akyol P, Çelik A. Investigation of nutrition habits of first and emergency aid students during the Covid-19 outbreak period. Turkish Studies 2020;15:25-37. https://doi.org/10.7827/TurkishStudies.44386
  • 15. Ünal E, Özdemir A, Kaçan CY. Impact of the Covid-19 pandemic on feeding and hygiene habits of nursing students. Uludağ Üniversitesi Tıp Fakültesi Dergisi 2020;46:305-311. https://doi.org/10.32708/uutfd.791891
  • 16. Zhang L, Liu Y. Potential interventions for novel coronavirus in China: a systematic review. J Med Virol 2020;92:479-490. https://doi.org/10.1002/jmv.25707
  • 17. Maggini S, Pierre A, Calder PC. Immune function and micronutrient requirements change over the life course. Nutrients 2018;10:1531. https://doi.org/10.3390/nu10101531
  • 18. James PT, Ali Z, Armitage AE, et al. The role of nutrition in COVID-19 susceptibility and severity of disease: a systematic review. J Nutr 2021;151:1854-1878. https://doi.org/10.1093/jn/nxab059
  • 19. World Health Organization. Coronavirus disease (COVID-19): Food safety and nutrition 2020. Available at: https://www.who.int/news-room/questionsand-answers/item/coronavirus-disease-covid19-food-safety-and-nutrition. Accessed September July 20,2022
  • 20. Ural B, Karakuş S, Yıldırım EB, Akyüz EY. How has the COVID-19 pandemic affected dietary supplement use in young adults? J Health Pro Res 2022;4:126-132. https://doi.org/10.57224/jhpr.1155629

Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study

Yıl 2023, Cilt 16, Sayı 1, 121 - 128, 31.01.2023
https://doi.org/10.31362/patd.1217576

Öz

Purpose: Health workers have been greatly affected by the pandemic, both as a health worker and as a
member of the society, and have gone out of their routine lifestyle and habits more than normal individuals. In
the pandemic stage; intense, irregular and stressful work pace also disrupted the routine eating habits while
increasing the need for nutrition. With this survey study, it is aimed to evaluate the nutritional habits, affecting
factors and results of healthcare professionals during the Covid-19 pandemic stage.
Materials and methods: For our study a questionnaire of 49 questions was prepared. It was continued between
01/06/2020 and 01/01/2021. Questionnaires were prepared on Google forms and sent to healthcare professionals
via e-mail. Multiple-choice questions were asked about personal information such as the number of meals,
whether they gained weight during the pandemic stage, foods believed to protect from Covid-19, nutritional
supplements used during the pandemic period, and the reason for using supplements. The questions in the
second category are; it mostly includes questions about changes in dietary and lifestyle of health workers during
the pandemic period. It includes questions such as: ‘‘My meal count has increased’’, ‘‘My water consumption has
increased’’, ‘‘My night eating behavior has improved’’, ‘‘My sleep pattern has been disrupted’’, ‘‘I gained weight
during the pandemic’’, ‘‘I smoke more’’, ‘‘I drink more tea and coffee’’, ‘‘I try to exercise’’. The answers were
obtained with a 3-point Likert scale (agree, undecided, disagree).
Results: It was determined that health workers experienced weight gain during the pandemic stage. It was
determined that the average weight and average BMI of health professionals showed a statistically significant
increase (p<0.01). It was noticed that the participants had an increase in the number of meals during the
pandemic stage (p<0.001). It was noticed that the vast majority of the participants took vitamin and mineral
supplements.
Conclusion: We found that healthcare workers took additional mineral and vitamin supplements, increased
the number of meals, and experienced weight gain during the pandemic. Because of this, health workers
should be given healthy snacks with high nutritional value during the pandemic stage. By health managers
and administrators; a management and organizational plan including a healthy nutrition program especially in
extraordinary situations such as pandemics can be created, for health workers who are exposed to intense,
irregular and stressful working conditions and who are in high risk groups.

Kaynakça

  • 1. World Health Organization. Nutrition advice for adults during the COVID-19 outbreak. Available at: http://www.emro.who.int/nutrition/nutrition-infocus/nutrition-advice-for adults-during-the-covid-19-outbreak.html. Accessed September 16, 2020
  • 2. Türkiye Diyetisyenler Derneği. COVID-19 beslenme önerileri. Available at: http://www.tdd.org.tr/index.php/duyurular/69-covid-19-beslenme-onerileri. Accessed September 16, 2020
  • 3. Food and Agriculture Organization. Maintaining a healthy diet during the COVID-19 pandemic. Available at: http://www.fao.org/documents/card/en/c/ca8380en/. Accessed September 16, 2020
  • 4. Di Renzo L, Gualtieri P, Pivari F, et al. Eating habits and lifestyle changes during COVID-19 lockdown: an Italian survey. J Transl Med 2020;18:229. https://doi.org/10.1186/s12967-020-02399-5
  • 5. Ammar A, Brach M, Trabelsi K, et al. Effects of COVID-19 home confinement on eating behaviour and physical activity: results of the ECLB-COVID19 international online survey. Nutrients 2020;12:1583. https://doi.org/10.3390/nu12061583
  • 6. Scarmozzino F, Visioli F. Covid-19 and the subsequent lockdown modified dietary habits of almost half the population in an Italian sample. Foods 2020;9:675. https://doi.org/10.3390/foods9050675
  • 7. Sethi BA, Sethi A, Ali S, Aamir HS. Impact of Coronavirus disease (COVID-19) pandemic on health professionals. Pak J Med Sci 2020;36:6-11. https://doi.org/10.12669/pjms.36.COVID19-S4.2779
  • 8. Rajakaruna SJ, Liu WB, Ding YB, Cao GW. Strategy and technology to prevent hospital-acquired infections: lessons from SARS, Ebola, and MERS in Asia and West Africa. Mil Med Res 2017;4:32. https://doi.org/10.1186/s40779-017-0142-5
  • 9. Chowell G, Abdirizak F, Lee S, et al. Transmission characteristics of MERS and SARS in the healthcare setting: a comparative study. BMC Med 2015;13:210. https://doi.org/10.1186/s12916-015-0450-0
  • 10. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet 2019;393:1958-1972. https://doi.org/10.1016/S0140-6736(19)30041-8
  • 11. Serin Y, Şanlıer N. Duygusal yeme, besin alımını etkileyen faktörler ve temel hemşirelik yaklaşımları. J Psychiatr Nurs 2018;9:135-146. https://doi.org/10.14744/phd.2018.23600
  • 12. Moynihan AB, Van Tilburg WA, Igou ER, Wisman A, Donnelly AE, Mulcaire JB. Eaten up by boredom: consuming food to escape awareness of the bored self. Front Psychol 2015;6:369. https://doi.org/10.3389/fpsyg.2015.00369
  • 13. Gençalp DK. Evaluation of dietary habits and physical activity status of first and emergency aid students in COVID-19 outbreak period. Journal of Paramedic and Emergency Health Services 2020;1:1-15.
  • 14. Akyol P, Çelik A. Investigation of nutrition habits of first and emergency aid students during the Covid-19 outbreak period. Turkish Studies 2020;15:25-37. https://doi.org/10.7827/TurkishStudies.44386
  • 15. Ünal E, Özdemir A, Kaçan CY. Impact of the Covid-19 pandemic on feeding and hygiene habits of nursing students. Uludağ Üniversitesi Tıp Fakültesi Dergisi 2020;46:305-311. https://doi.org/10.32708/uutfd.791891
  • 16. Zhang L, Liu Y. Potential interventions for novel coronavirus in China: a systematic review. J Med Virol 2020;92:479-490. https://doi.org/10.1002/jmv.25707
  • 17. Maggini S, Pierre A, Calder PC. Immune function and micronutrient requirements change over the life course. Nutrients 2018;10:1531. https://doi.org/10.3390/nu10101531
  • 18. James PT, Ali Z, Armitage AE, et al. The role of nutrition in COVID-19 susceptibility and severity of disease: a systematic review. J Nutr 2021;151:1854-1878. https://doi.org/10.1093/jn/nxab059
  • 19. World Health Organization. Coronavirus disease (COVID-19): Food safety and nutrition 2020. Available at: https://www.who.int/news-room/questionsand-answers/item/coronavirus-disease-covid19-food-safety-and-nutrition. Accessed September July 20,2022
  • 20. Ural B, Karakuş S, Yıldırım EB, Akyüz EY. How has the COVID-19 pandemic affected dietary supplement use in young adults? J Health Pro Res 2022;4:126-132. https://doi.org/10.57224/jhpr.1155629

Ayrıntılar

Birincil Dil İngilizce
Konular Anestezi
Yayınlanma Tarihi Ocak 2023
Bölüm Araştırma Makalesi
Yazarlar

İlker COŞKUN> (Sorumlu Yazar)
ORDU ÜNİVERSİTESİ, TIP FAKÜLTESİ
0000-0001-6781-3522
Türkiye


Ebru CANAKCİ>
ORDU ÜNİVERSİTESİ, TIP FAKÜLTESİ
0000-0003-2093-9229
Türkiye


Zübeyir CEBECİ>
ORDU ÜNİVERSİTESİ, TIP FAKÜLTESİ
0000-0001-7862-4268
Türkiye

Yayımlanma Tarihi 31 Ocak 2023
Kabul Tarihi 27 Aralık 2022
Yayınlandığı Sayı Yıl 2023, Cilt 16, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { patd1217576, journal = {Pamukkale Medical Journal}, eissn = {1308-0865}, address = {Pamukkale Üniversitesi Tıp Fakültesi Eğitim Blokları Kınıklı kampüsü 20070 Kınıklı, Denizli}, publisher = {Pamukkale Üniversitesi}, year = {2023}, volume = {16}, number = {1}, pages = {121 - 128}, doi = {10.31362/patd.1217576}, title = {Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study}, key = {cite}, author = {Coşkun, İlker and Canakci, Ebru and Cebeci, Zübeyir} }
APA Coşkun, İ. , Canakci, E. & Cebeci, Z. (2023). Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study . Pamukkale Medical Journal , 16 (1) , 121-128 . DOI: 10.31362/patd.1217576
MLA Coşkun, İ. , Canakci, E. , Cebeci, Z. "Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study" . Pamukkale Medical Journal 16 (2023 ): 121-128 <https://dergipark.org.tr/tr/pub/patd/issue/71515/1217576>
Chicago Coşkun, İ. , Canakci, E. , Cebeci, Z. "Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study". Pamukkale Medical Journal 16 (2023 ): 121-128
RIS TY - JOUR T1 - Sağlık çalışanlarının Covid-19 pandemisi sürecinde beslenme alışkanlıkları ve etkileyen faktörlerin değerlendirilmesi: on-line anket çalışması AU - İlkerCoşkun, EbruCanakci, ZübeyirCebeci Y1 - 2023 PY - 2023 N1 - doi: 10.31362/patd.1217576 DO - 10.31362/patd.1217576 T2 - Pamukkale Medical Journal JF - Journal JO - JOR SP - 121 EP - 128 VL - 16 IS - 1 SN - -1308-0865 M3 - doi: 10.31362/patd.1217576 UR - https://doi.org/10.31362/patd.1217576 Y2 - 2022 ER -
EndNote %0 Pamukkale Tıp Dergisi Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study %A İlker Coşkun , Ebru Canakci , Zübeyir Cebeci %T Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study %D 2023 %J Pamukkale Medical Journal %P -1308-0865 %V 16 %N 1 %R doi: 10.31362/patd.1217576 %U 10.31362/patd.1217576
ISNAD Coşkun, İlker , Canakci, Ebru , Cebeci, Zübeyir . "Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study". Pamukkale Medical Journal 16 / 1 (Ocak 2023): 121-128 . https://doi.org/10.31362/patd.1217576
AMA Coşkun İ. , Canakci E. , Cebeci Z. Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study. Pam Tıp Derg. 2023; 16(1): 121-128.
Vancouver Coşkun İ. , Canakci E. , Cebeci Z. Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study. Pamukkale Medical Journal. 2023; 16(1): 121-128.
IEEE İ. Coşkun , E. Canakci ve Z. Cebeci , "Evaluation of nutritional habits and affecting factors of health care professionals during the Covid-19 pandemic stage: on-line survey study", Pamukkale Medical Journal, c. 16, sayı. 1, ss. 121-128, Oca. 2023, doi:10.31362/patd.1217576
Creative Commons Lisansı
Pamukkale Tıp Dergisi, Creative Commons Atıf-GayriTicari 4.0 Uluslararası Lisansı ile lisanslanmıştır