Entre détresse psychologique et santé mentale positive: le cas des travailleurs de la restauration

Masse, Samantha Vila

doi:10.17269/cjph.108.6112

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…Several studies show that food services can present unfavorable working conditions, such as poor infrastructure, insufficient staff, excessive workload, exposure to noise and high temperatures [ 3 ], and high physical and psychological stress [ 4 ]. In addition to these conditions, which may vary between companies, the very nature of the work that involves the production of meals means that food handlers have frequent access to food during their work activity, which can influence their relationship with food [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Factors Associated with Adherence to the Brazilian Food Guide in Food Service Workers

Adriano,

Barbosa,

Campos

et al. 2023

IJERPH

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The present study aimed to evaluate factors associated with adherence to the Food Guide for the Brazilian Population (GAPB) among food service workers. A cross-sectional study was conducted with 421 employees from 43 food service establishments located in a capital of Brazil. Health and lifestyle data were collected, including the continuous use of medication, smoking, physical activity, and alcohol consumption. An instrument based on the GAPB was utilized, covering the domains of planning, household organization, eating habits, and food choices, according to GAPB recommendations. The findings revealed a direct association between the quality of life scores and the total GAPB adherence score (β = 1.17; p < 0.001), as well as the domains of planning (β = 0.53; p < 0.001), household organization (β = 0.22; p = 0.001), and eating habits (β = 0.38; p < 0.001). Adherence to the GAPB among food service workers was strongly linked to their perception of quality of life, in addition to other factors such as gender, age, education, type of work activity, and variables of lifestyle. Therefore, the eating practices of these employees need to be assessed comprehensively, and enhancing their quality of life can encourage proper and healthy eating.

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Section: Introductionmentioning

confidence: 99%