Examining the impacts of job stress and job satisfaction on hotel employees’ eating behavior

Okumuş, Bendegül; Chaulagain, Suja; Giritlioğlu, İbrahim

doi:10.1080/19368623.2019.1532856

Cited by 23 publications

(11 citation statements)

References 46 publications

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“…Frequent “junk/fast food” (+chicken and less-frequent fruit and veg) consumption pattern was strongly associated with lower restrained eating and higher UE. This finding agrees with previous studies that have linked emotional eating to job stress (Okumus et al , 2019) or UE to intake of high-energy-containing foods (Camilleri et al , 2014) and implies that such individuals may be less able to change eating behaviour. The result, however, contradicts other studies that have found no association between eating traits and food intake (Brogan and Hevey, 2013; Adriaanse et al , 2011; Anschutz et al , 2009) suggesting that further research is required.…”

Section: Discussionsupporting

confidence: 92%

“…That the FFQ covered a reference period of three months, rendered it difficult to assess portion size, however, this is not a problem given the focus of the current study was on dietary quality not quantity. A strength of the current analysis is that unlike previous studies of burnout and eating (Okumus et al , 2019; Alexandrova-Karamanova et al , 2016; Kristanto et al , 2016; Nevanperä et al , 2012), the present study measured intake and has analysed dietary patterns.…”

Section: Discussionmentioning

confidence: 99%

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Burnout, eating behaviour traits and dietary patterns

Chui

Bryant

Sarabia

et al. 2019

BFJ

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Purpose The purpose of this research has been to investigate whether burnout and eating behaviour traits were associated with food intake. Design/methodology/approach Participants (n=109) 78 per cent female, mean age 39 years, were recruited from various occupations within a UK university to complete an on-line survey. Dietary habits were measured using Food Frequency Questionnaire (FFQ), burnout using the Maslach Burnout Inventory (MBI) and eating behaviour traits using the Three Factor Eating Questionnaire (TFEQ) R18. Findings Principal component analyses of FFQ responses revealed four dietary patterns: fast/junk food (+chicken and low fruit/vegetables); meat/fish; dairy/grains; beans/nuts. Dietary patterns were examined using multiple regression analysis as outcome variables with age, gender, burnout and eating behaviour traits as explanatory variables. More frequent consumption of “junk/fast food” was associated with lower TFEQ-Cognitive Restraint, higher TFEQ-Uncontrolled Eating (UE), lower MBI-Emotional Exhaustion and higher MBI-Depersonalisation. More frequent consumption of beans/nuts was associated with higher TFEQ-UE and higher MBI-Emotional Exhaustion. Models for meat/fish and grains/dairy dietary patterns were not significant. Research limitations/implications Burnout may need to be considered to reduce junk food consumption in higher education employees. Causality between burnout, eating behaviour traits and food consumption requires further investigation on larger samples. Originality/value This appears to be the first study to have explored associations between burnout, eating behaviour traits and dietary patterns.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Burnout, eating behaviour traits and dietary patterns

Chui

Bryant

Sarabia

et al. 2019

BFJ

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“…Thus, perceived stress was associated with external eating in the presence of food cues. The findings are not only consistent with prior studies across different age and gender groups but also offer new insights (Nevanpera et al, 2012;Torres and Nowson, 2007;Okumus et al, 2019). Those same studies suggested a direct association between stress and unbalanced eating behaviors and that those who are stressed are relatively prone to emotional/external eating.…”

Section: Discussionsupporting

confidence: 90%

The impact of perceived stress on US millennials' external and emotional eating behavior

Okumuş

Ozturk

2020

BFJ

Self Cite

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PurposeThe purpose of this paper is to identify the relationship between Millennials' perceived stress and their external and emotional eating behaviors. Furthermore, the moderating effect of nutritional knowledge on the relationship between perceived stress and emotional eating and perceived stress and external eating of US Millennials was tested.Design/methodology/approachData was collected from 649 Millennials between the ages of 18 and 35 in the United States, and structural equation modeling (SEM) was performed to test the study hypotheses.FindingsThis study extends the literature and provides further insights into the relationship between US Millennials' eating behavior and stress factors. Perceived stress positively influenced Millennials' emotional and external eating behavior, and nutritional knowledge significantly moderated the relationships between perceived stress and emotional eating and perceived stress and external eating.Research limitations/implicationsFirst, data was collected from Millennials living in the United States. Second, not all of the predictors, save one (perceived stress), were selected and hypothesized as predictors of Millennials' eating behavior. The paper provides the essential psychological elements of US Millennials' eating behavior.Originality/valueIf unbalanced eating and obesity are the result of negative psychological factors, the recommended diet models or physical exercise by themselves may be less effective at combating obesity and related health issues. This is because stress was found to be a highly significant reason for unbalanced eating, new and more practical stress coping strategies are needed to moderate unbalanced eating behavior.

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“…Moreover, it should be pointed out that the diet quality scores were higher among employees with a high level of job satisfaction than for those who had a low level. Job satisfaction is considered the most important factor in the overall life satisfaction of employees, surpassing satisfaction with health and social life [ 102 ]. A prior study reported that life satisfaction is positively related to healthy food choices [ 103 ].…”

Section: Discussionmentioning

confidence: 99%

Trends in Diet Quality and Related Sociodemographic, Health, and Occupational Characteristics among Workers in Spain: Results from Three Consecutive National Health Surveys (2006–2017)

Cruz

Cebrino

2021

Nutrients

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Poor dietary practices are commonly reported in working populations from different economic sectors, resulting in increased absenteeism and a decrease in productivity. The aims of this study were to describe the frequency of food consumption and diet quality in workers aged ≥16 years from 2006 to 2017 in Spain and to evaluate the factors associated with diet quality. A nationwide cross-sectional study was carried out among workers using data from the Spanish National Health Surveys in 2006 (n = 11,068), 2011 (n = 7497) and 2017 (n = 8890). Sociodemographic, occupational, and health-related variables were used as well as diet quality data. A multiple linear regression was performed to determine the characteristics related to overall diet quality. The percentage of workers who consumed vegetables, at most, once or twice per week decreased from 2006 to 2017 (p < 0.001). A lower diet quality score was related to the consumption of tobacco and alcohol and being aged ≥25 years old, while a higher diet quality score was linked to being a woman, having Spanish nationality, receiving optimal perceived social support, being physically active in one’s main occupation, doing leisure-time physical activity, and the type of contract.

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Examining the impacts of job stress and job satisfaction on hotel employees’ eating behavior

Cited by 23 publications

References 46 publications

Burnout, eating behaviour traits and dietary patterns

Burnout, eating behaviour traits and dietary patterns

The impact of perceived stress on US millennials' external and emotional eating behavior

Trends in Diet Quality and Related Sociodemographic, Health, and Occupational Characteristics among Workers in Spain: Results from Three Consecutive National Health Surveys (2006–2017)

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