Effect on occupational stress on dietary habits of university teaching faculty

Shettigar, Pallavi G and Sharma, Richa (2016) Effect on occupational stress on dietary habits of university teaching faculty. In: International Conference on Food, Nutrition and Health (ICFNH-2016), 6-8 June, 2016, Madurai. (Submitted)

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Abstract

Background Stress especially occupational stress has been blamed off late for its causative role of non-communicable diseases. People choose diet as a coping mechanism. This study aims at assessing the occupational stress among university teaching faculty and its effect on their eating habits Methodology An observational study was undertaken with 74 teaching faculty from Manipal University. Data was collected using an interview schedule containing socio-demographic profile, anthropometrics, dietary and lifestyle habits and occupational stress using Weiman’s occupational stress scale. Data was analyzed using SPSS (v 16.0). Results & Discussion Majority of the subjects were greater than 30 years of age (66%) and male (76%). About 54% of subjects had a BMI> 23 indicating obesity. Majority of them involved in additional exercise other than routine and lead a sedentary lifestyle (78%). About 48% of them consumed alcohol and 16% were smokers. The following faulty dietary habits were observed during stress: breakfast skippers (62%), loss of appetite (49%), overeating (18%), do not eat leisurely or eat hurriedly (73%). Consumption of cereals, pulses, vegetables, milk and meat, fish, poultry was inadequate in comparison with RDA (p<0.001) and fats, oils and sugars were consumed in excess (p<0.001). Only fruits were consumed adequately. The intake of energy, carbohydrate, protein and dietary fiber was much less than the RDA (p<0.001). Nutrient consumption did not show a statistically significant difference across stress level. Conclusion In conclusion, dietary factors of teaching faculty is negatively influenced by occupational stress. Food group and nutrient intake was affected among all teaching faculty irrespective of stress level.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: university teaching faculty, occupational stress, nutrient intake, food group intake
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 13 Oct 2017 09:39
Last Modified: 13 Oct 2017 09:39
URI: http://eprints.manipal.edu/id/eprint/149816

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