Examination of eating and nutritional habits in health care workers during the COVID-19 pandemic
Citation
Yaman, G. B., & Hocaoğlu, Ç. (2023). Examination of eating and nutritional habits in health care workers during the COVID-19 pandemic. Nutrition (Burbank, Los Angeles County, Calif.), 105, 111839. https://doi.org/10.1016/j.nut.2022.111839Abstract
Objectives: Health care workers are in the high-risk group in terms of contracting infection because of their
role in providing care to patients with COVID-19. We aim to examine the relationship between perceived
stress, emotional eating, and nutritional habits in health care workers during the COVID-19 pandemic.
Methods: A cross-sectional study was conducted through an online survey in Turkey between July 1, 2021
and August 15, 2021. Overall, 405 participants age 19 to 67 y completed an online survey incorporating the
Emotional Eating Scale (Cronbach’s a = 0.84), Perceived Stress Scale (Cronbach’s a = 0.84), and Nutrition
Change Process Scale (Cronbach’s a = 0.90). We gathered data on weight, height, and changes in eating habits
during the pandemic to analyze how the pandemic affected dietary and nutritional practices.
Results: The majority of respondents were female (67.7%). Most respondents (58%) reported changing their
eating and nutritional habits during the pandemic. Economic concern and concern about finding food and
water due to COVID-19 were found to affect changes in eating and dietary habits (odds ratio [OR]: 2.55; 95%
confidence interval [CI], 1.69 3.84; P < 0.001 and OR: 2.1; 95% CI, 1.39 3.18; P < 0.001, respectively). Losing
a loved one because of COVID-19 was determined as an independent risk factor for eating and dietary habits
(OR: 29.5; 95% CI, 2.23 38.9; P = 0.010).
Conclusions: Perceived stress and emotional eating are related to changes in eating/dietary habits among
health care workers during the pandemic. We recommend healthy food choices and increased physical activity to reduce emotional eating and mitigate stress.