Dietary habits within health and education professionals

Magdelinić, Gordana; Magdelinić, Milorad; Marinović, Nela; Živanović, Srđan; Ilić, Biljana

doi:10.5937/pomc16-19848

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“…Usled neadekvatnih navika u ishrani i stilu života odraslih, razvijene zemlje i zemlje u razvoju suočavaju se sa epidemijom gojaznosti. Prema procenama Svetske zdravstvene organizacije (SZO), prevalenca gojaznosti se utrostručila u prethodnih 50 godina [2,3]. U svetu je 2016. godine 39% odraslog stanovništva bilo prekomerno uhranjeno, a 23% gojazno.…”

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Diet habits of employees in higher education

Požar,

Šumonja,

Sekulić

et al. 2023

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Introduction: Inadequate nutrition, excessive use of alcohol and tobacco can significantly increase the risk of chronic mass non-communicable diseases, which are responsible for more than two-thirds of deaths in the adult population globally. The aim of this paper is to analyze the risk factors for chronic non-communicable diseases among employees in higher education. Material and methods: The research was conducted in the form of a cross-sectional study during May 2022. The surveyed population consists of 31 employees of the College of Vocational Studies in Subotica. The research instrument consists of a survey questionnaire created for research purposes. The data analysis was performed using the statistical package SPSS 20. The methods of descriptive statistical analysis, cross-tabulation analysis were applied, and the parametric ch2 test was used to confirm the correlation. Results: A third of the employees have been diagnosed with a chronic disease, most often hypertension and hypercholesterolemia. More than half (58%) of employees eat breakfast, 87% eat lunch and 52% eat dinner regularly. About 60% of employees consume fruits and vegetables at least 5-6 days a week, significantly more often employees over 45. Almost half (42%) of employees consume sweets at least 5-7 days a week, or more often. A quarter (24%) of employees consume alcoholic beverages on a weekly basis. Conclusion: The results of the study show that among employees in higher education there are inadequate eating habits that can increase the risk of chronic mass non-communicable diseases.

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“…Visokoobrazovani u uzorku su uglavnom iz reda nastavnog osoblja i mlađe uzrasne grupe. Slični podaci dobijeni su u istraživanju sprovedenom u Crnoj Gori, gde je utvrđeno da prosvetni radnici sa visokim nivoom stručne spreme značajno ređe doručkuju u odnosu na zdravstvene radnike [3].…”

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Diet habits of employees in higher education

Požar,

Šumonja,

Sekulić

et al. 2023

Sestrinska reč

View full text Add to dashboard Cite

show abstract

Dietary habits within health and education professionals

Cited by 1 publication

References 15 publications

Diet habits of employees in higher education

Diet habits of employees in higher education

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