Turkiye Klinikleri Journal of Health Sciences

.: ORIGINAL RESEARCH
İşçilerin Vardiyalı ve Vardiyasız Sistemde Çalışmasının Beslenme Durumu Üzerine Etkisi: Kesitsel, Karşılaştırmalı Bir Çalışma
The Effect of Workers' Working on Shift and Non-Shift System on Nutritional Status: A Cross-Sectional Comparative Study
Gözde KIRTIZa, Nazan ERENOĞLU SONb
aEskişehir Acıbadem Hastanesi, Beslenme ve Diyetetik Kliniği, Eskişehir, TÜRKİYE
bAfyonkarahisar Sağlık Bilimleri Üniversitesi Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik ABD, Afyonkarahisar, TÜRKİYE
Turkiye Klinikleri J Health Sci. 2022;7(1):19-28
doi: 10.5336/healthsci.2021-82041
Article Language: TR
Full Text
ÖZET
 Amaç: Bu çalışma, işçilerin vardiyalı ve vardiyasız sistemde çalışmasının, beslenme durumu üzerine etkisini belirlemek amacıyla planlanmıştır. Gereç ve Yöntemler: Çalışma, 1 Nisan 2017 ve 1 Ağustos 2017 tarihleri arasında bir otomotiv fabrikasında gerçekleştirilmiştir. Araştırma kapsamına, 20-49 yaş aralığında 139 vardiyalı çalışan işçi ve 187 vardiyasız çalışan işçi alınmıştır. İşçilere genel özelliklerini, sağlık bilgilerini, beslenme alışkanlıklarını ve uyku düzenlerini tespit etmeye yönelik anket soruları sorulmuştur. Bulgular: Çalışmaya katılan işçilerin boy, kilo ve beden kitle indeksi (BKİ) değerleri ortalamaları ile çalışma durumları arasında istatistiksel olarak anlamlı bir farklılık görülmemiştir. Ancak BKİ'leri, obezite açısından sınıflandırıldığında vardiyalı çalışan işçilerin %63,3'ü fazla kilolu ve obez iken, vardiyasız çalışan işçilerde bu oran %60,4 olarak bulunmuştur (p<0,05). Vardiyalı ve vardiyasız çalışan işçilerin öğün atlama durumları benzerlik göstermektedir. Vardiyalı çalışanların %44'ünün, düzensiz çalışmaktan ötürü öğün atladığı tespit edilmiştir (p<0,05). Sonuç: Vardiyalı çalışan bireylerin sağlıklı beslenme eğitimleri almaları, beslenmelerinin bir diyetisyen tarafından düzenlenmesi ve kronik hastalıklara karşı koruyucu önlem alınması, uyku kalitelerinin artırılması yönünde çalışmalar yapılmasının uygun olacağı sonucuna varılmıştır.

Anahtar Kelimeler: İşçi beslenmesi; vardiya sistemi; beslenme durumu
ABSTRACT
 Objective: This study was carried in order to determine the effect of workers on the nutritional status of their work in shift and non-shift system. Material and Methods: This study was carried out at an automobile factory between 1 April 2017 and 1 August 2017. In the scope of the study, 139 workers working in shifts and 187 workers working in non-shift system were employed in the 20-49 age range. The questionnaires were asked to determine the general characteristics, health information, eating habits and sleep patterns of the workers. Results: There was no statistically significant difference between the height, weight and body mass index (BMI) values of the workers who participated in the study. However, when BMIs were classified as obesity, 63.3% of shift workers were overweight and obese, while this rate was 60.4% for non-shift workers (p<0.05). There is similarity between shift and non-shift workers in terms of skipping a meal. It was determined that 44% of the shift workers skipped meals due to irregular work (p<0.05). Conclusion: It was concluded that individuals working in shifts should take healthy nutrition education, regulate their nutrition/diet by a dietician and take preventive measures against chronic diseases, and work on increasing the quality of sleep.

Keywords: Worker nutrition; shift system; nutrition status
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