Bir Medya Kurumunda Çalışanlarda Beslenme ve İş Stres Durumlarının Değerlendirilmesi
xmlui.mirage2.itemSummaryView.MetaDataShow full item record
The aim of this study was to determine the relationship between nutritional behaviours, nutritional status, anthropometric measurements and stress levels and stress status of media workers in a media institution. The sample of the study consists of 150 volunteer participants (59 men, 91 women) working in İstanbul TRT General Directorate, with ages between 19 to 65. In this study, for each individual, general information, general nutrition habits, nutritional habits in case of stress, nutrient consumption status and physical activity levels were recorded and various anthropometric measurements were taken. Individuals’ stress levels and stress status were measured with “Work Stress Scale” and “Stress Source Scale” whose validity and reliability were confirmed. In the study, it was found that 57,3 % of the participants had a medium stress level and 42,7 % had a high stress level, while no individual had a low stress level. It was observed that, women’s Work Stress Scale and Stress Source Scale scores were both higher than men’s scale scores, and in case of Work Stress Scale score, the difference was statistically significant (p<0.05). In the workplace, in case of stress, loss of appetite was the most seen situation and it was found that individuals with high stress score due to work, had irregular meal consumption during the week and skipped meal (p<0.05). It was determined that the nutritional status of the individuals’ with a high stress score, were affected by work stress, and they skipped some meals (p<0.05). There was no significant difference between individuals’ stress levels, and energy and nutrients intake and anthropometric measurements. As a result, the nutritional habits and nutritional status of individuals with stressful occupational conditions such as media workers can be affected by various stress factors due to work and this can lead to the development of various diseases caused by weight loss or obesity. The assessment of the relationship between nutrition and stress status of the individuals with stressful working lifes, suggests that it can be useful in preventing nutritional diseases and providing healthy eating habits for workers in their working life.