Examination of eating and nutritional habits in health care workers during the COVID-19 pandemic

Objectives: Health care workers are in the high-risk group in terms of contracting infection because of their role in providing care to patients with COVID-19. We aim to examine the relationship between perceived stress, emotional eating, and nutritional habits in health care workers during the COVID-19 pandemic. Methods: A cross-sectional study was conducted through an online survey in Turkey between July 1, 2021 and August 15, 2021. Overall, 405 participants age 19 to 67 y completed an online survey incorporating the Emotional Eating Scale (Cronbach's alpha = 0.84), Perceived Stress Scale (Cronbach's alpha = 0.84), and Nutrition Change Process Scale (Cronbach's a = 0.90). We gathered data on weight, height, and changes in eating habits during the pandemic to analyze how the pandemic affected dietary and nutritional practices. Results: The majority of respondents were female (67.7%). Most respondents (58%) reported changing their eating and nutritional habits during the pandemic. Economic concern and concern about finding food and water due to COVID-19 were found to affect changes in eating and dietary habits (odds ratio [OR]: 2.55; 95% confidence interval [CI], 1.69-3.84; P < 0.001 and OR: 2.1; 95% CI, 1.39-3.18; P < 0.001, respectively). Losing a loved one because of COVID-19 was determined as an independent risk factor for eating and dietary habits (OR: 29.5; 95% CI, 2.23-38.9; P = 0.010). Conclusions: Perceived stress and emotional eating are related to changes in eating/dietary habits among health care workers during the pandemic. We recommend healthy food choices and increased physical activity to reduce emotional eating and mitigate stress. (c) 2022 Elsevier Inc. All rights reserved.