Vulnerabilidade ao estresse e alimentação: um estudo no contexto do trabalho

Abstract

Este artigo está licenciado sob forma de uma licença Creative Commons Atribuição 4.0 Internacional, que permite uso irrestrito, distribuição e reprodução em qualquer meio, desde que a publicação original seja corretamente citada. ABSTRACT Aims:To analyze stress vulnerability in the work context and its effects on feeding. Methods: Cross-sectional study of industrial workers from Santa Catarina state, southern Brazil. The occupational stress vulnerability scale (OSVS) and a structured questionnaire were used as instruments. Six sociodemographic and occupational variables (age, sex, schooling, work shift, work sector/unit, duration of employment), level of stress vulnerability (according to the OSVS), in addition to five nutritional variables which took into account self-reported stress rather than the vulnerability evaluated by the OSVS were assessed. Student's t test, Pearson's chi-square test, and linear trend were used for data analysis, and statistical significance was set at 5% (p≤0.05).Results: A total of 309 industrial workers were assessed. The mean age was 30.9±10.1 years; 60.2% were women; 44.7% had attended high school; and 25.5% had finished elementary school. The median duration of employment was about 23 months (interquartile range of 7-57); 81.6% worked during the day, and 18.4% at night. The mean score of stress vulnerability was 22±11.6 points; 249 (80.6%) workers were classified at the lower levels of stress vulnerability and 60 (19.4%) at the upper ones. There was association between increased stress vulnerability according to the OSVS and self-reported changes in feeding (p=0.028). The prevalence of high stress vulnerability increased (p = 0.034) with duration of employment (p = 0.034). Under self-reported stress, women had more hunger, changes in feeding, and preference for sweets (p <0.001). Conclusions:The industrial workers showed prevalence of lower levels of stress vulnerability, with pressure at work representing the main stressor. Higher levels of stress vulnerability were associated with increased duration of employment as well as with the perception that work causes stress and interferes in feeding. The finding that, under a self-reported occupational stress condition, the prevalence of perceived change in feeding was higher among women, associated with increased hunger and preference for sweets, indicates a greater vulnerability of this group, with potential risks for health problems.

Regular consumption of fruit and vegetables by the Judiciary’s public servers of the Minas Gerais State, Brazil

“…Surprisingly, the Justicel-2016 results did not support the hypothesis about the relationship between psychosocial factors at work and regular consumption of VF. It is worth remembering, however, the association in the unadjusted analysis, that is, civil servants reporting stressful work were less likely to report regular consumption of VF compared to those who had a less stressful work, a conclusion which converges with other studies [13,41]. However, after adjusting for the other variables, the effect of the association discussed disappeared.…”

“…Organizations must understand the workplace as a setting to implement actions that promote largescale behavioral changes, since improvement of nutritional habits goes beyond improving workers' health, but bear consequences on their performance, safety and absenteeism, thus reflecting in greater companies' competitiveness and sustainability [41,68]. Caring about better working conditions and health of the judiciary system's workers translates into thinking about improvements in the services offered to society; it is, therefore, a task of great relevance [20].…”

Comportamento Alimentar E Fatores Associados Em Servidores: Contribuições Para a Saúde Coletiva

“…Adicionalmente, a prevalência da percepção de alterações alimentares em condições estressantes foi consideravelmente maior entre as mulheres, as quais relataram sentir mais fome e ter preferência por alimentos doces nessas situações. 33 Esses achados corroboram com outro estudo, o qual evidenciou associação positiva entre estresse e consumo de doces, fast foods, alimentos enlatados e refrigerantes entre indivíduos do sexo feminino. Já em relação ao grupo de indivíduos do sexo masculino, o estresse associou-se positivamente somente com a ingestão de fast foods e alimentos enlatados.…”

Cultura e clima organizacional e sua relação com o estresse entre profissionais de um serviço de emergência

“…al., 2016;dos REIS SEMEDO, 2018). Por fim, cabe destacar a maior vulnerabilidade das mulheres na incidência de estresse, dado que corrobora com outros estudos nacionais e internacionais com profissionais de saúde (LIPP, 2010;COSTA, et. al., 2015).…”