Evaluation of the Effect of Job Stress Level on Employment Conditions, Diet Quality and Anthropometric Measurements

Abstract

Aim: As a result of increased stress in work life, psychological problems such as depression and anxiety; physiological damages such as obesity and heart diseases can occur in employees. It has been suggested that stress can cause health problems, with unhealthy choices in diet and overall effects on appetite. The aim of this study was to evaluate the relationship between job stress (JS) level, work strain (WS) and nutritional status and anthropometric measurements.

Subjects and Method: This study included 34 women and 150 men aged 20-65 years working as administrative staff (AS), cleaning staff (CS) and cook at a public university. A questionnaire was applied to determine the nutritional habits and JS situations of individuals. The individuals’ 24-hour food consumption recalls and Healthy Eating Index (HEI) scores were calculated; anthropometric measurements were taken.

Results: The ratio of those who have poor work strain (WS) and HEI score was lower in AS. In cases where there was no WS, it was determined that 76.9% of the cooks, 89.5% of the CS and 67.9% of the AS have high waist-hip ratios and this may cause a risk for obesity related diseases. The intake of fat, fiber, magnesium, iron, niacin, vitamins B1, B2 and C showed a significant difference according to the WS status in CS (p<0.05). CS’s fat and fiber intakes showed a significant negative relationship with JS score (p<0.05). In AS, JS score was positively correlated with, fruit juice and sodium score, and negative correlated with vegetable and protein food intake score. The AS’s workload score showed a negative relationship with body mass index and waist circumference (p<0.05).

Conclusion: JS is a factor affecting individuals’ nutritional quality and anthropometric measurements. Strategies need to be developed to gain healthy eating habits and reduce JS.