Nutritional, health status and well-being at work: gender’s differences

• Autor(a) principal: Lima,João PM
• Data de Publicação: 2018
• Outros Autores: Costa,Sofia A, Rocha,Ada
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://scielo.pt/scielo.php?script=sci_arttext&pid=S2183-59852018000400004
• topic: Chronic diseases; Food consumption; Gender; Health status; Occupational health

Introduction: A report from the Institute of Medicine referred that “being male or female is a determinant variable that should be considered when analyzing basic and clinical research”. Objectives: This work aims to look at gender differences concerning food consumption, health status, chronic diseases and well-being indicators such as: energy, mood, concentration, stress, productivity in University of Porto’s workers. Methodology: A cross sectional observational study was conducted. Data collection was developed through the application of a self-administrated questionnaire. 513 university employees were assessed, including academic and non-academic workers. Results: A larger number of women had breakfast (97.3% vs. 91.0%; p=0.002), mid-morning (57.0% vs. 35,3%; p<0.001) and mid-afternoon snacks (66.8% vs. 41.5%; p<0.001), everyday compared with men The frequency of consumption of fruit (58.1% vs. 29.1%; p<0.001) and vegetables (46.4% vs. 32.2%; p<0.001) everyday was higher in women than men. The frequency of consumption of alcoholic beverages at the workplace was higher in men (59.9% vs. 29.2%; p<0.001 - percentages of consumption at least once a week). Compared to men, women reported more frequently to suffer from chronic diseases and to have a worse health status, as well as a worst well-being at the workplace. Conclusions: Women reported to have worse health status and well-being, despite the best eating habits which could be explored and treated as an occupational concern.