Quality of life and worker’s ultra-processed consumption

• Autor(a) principal: Bergjohann, Patrícia
• Data de Publicação: 2022
• Outros Autores: Adami, Fernanda Scherer
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista brasileira de obesidade, nutrição e emagrecimento
• Texto Completo: https://www.rbone.com.br/index.php/rbone/article/view/1470
• topic: Quality of life; Occupational health; Job satisfaction; Nutritional status; Food consumption; Qualidade de vida; Saúde do trabalhador; Satisfação no emprego; Estado nutricional; Consumo alimentar

Introduction: The quality of life (QOL) of workers is related to their work, falling within the field of public health. Objective: The perception of the domains of QOL and consumption of ultra-processed foods, nutritional status, and area of ​​performance of employees of a health cooperative was evaluated. Materials and methods: In the cross-sectional study, composed of 92 employees, the WHOQOL questionnaire was applied, plus a questionnaire for nutritional status and information on consumption of ultra-processed products and area of ​​activity. Kruskal-Wallis and Pearson's Correlation tests were used, adopting a significance level of p≤0.05. Results: An inverse correlation was found between the average daily consumption of ultra-processed foods and the physical, psychological, and social QOL domains (p=0.039, p=0.02 and p≤0.01). The average of the psychological domain was lower among obese individuals (p=0.046) and the average of the environmental domain was higher among health workers (p=0.004). Discussion: The QOL domains were important for actions inherent to the health-disease process and its interference in workers' income. It was highlighted that the relationship between the anthropometric profile, quality of food, feelings, and perceptions in relation to the workplace, has great relevance in daily tasks. Conclusion: The highest average among the QOL domains was related to the social domain. The higher the average daily consumption of ultra-processed foods, the lower the average scores for the physical, psychological, and social domains. Obese people had a lower average in the psychological domain in relation to the other nutritional states, demonstrating the need for action in relation to food choices and in all areas of QOL.