Page 161 - Petelin, Ana. 2020. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 161
ing habits of employees from different working places prehrana in hidracija | nutrition and hydration
Mojca Stubelj1, Simona Perčič2, Matija Vodopivec3
1 University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
2 National institute of Public Health, Trubarjeva 2, 1000 Ljubljana, Slovenia
3 University of Primorska, Faculty of Management, Cankarjeva 5, 6000 Koper,
Slovenia
Introduction: “STAR-VITAL - healthy ageing at workplace« is the project in Slo-
venia which implements various interventions for employees. Through inter-
ventions the lifestyle of employees, including eating habits are changed. With
healthy eating habits we can prevent premature mortality, reduce the inci-
dence of chronic non-communicable diseases. The consequences are positive
effects on productivity for the employer and positive social and economic ef-
fects for society.
Methods: The survey was conducted among employees involved in the STAR-
VITAL project. A screening questionnaire was completed prior the interven-
tion. Results are based on an analysis of 863 responses according to body mass
index (BMI), selected indicators of eating habits, and working places classified
as (a) mostly sedentary, (b) mostly standing, and (c) mostly hard work. The as-
sociation between BMI and eating habits was confirmed with two sample inde-
pendent t-test. Fisher exact probability test was used to detect differences in
eating habits between working places.
Results: Employees who eat fruit or wholegrain cereals more often, have a
lower BMI on average. Furthermore, employees who have at least three daily
meals, have a lower BMI on average. On average, employees with higher BMI
have more frequent consumption of fried foods. The review of the proportions
of unhealthy eating habits was as follows: 38% of employees eat two meals or
less a day. 37% of employees eat vegetables less than once a day. 39% of em-
ployees eat fruit less than once a day. 39% of employees eat fried food once a
week or more often. 45% of employees eat red meat three times a week or
more. 69% of employees eat fish three times a month or less. 55% of employ-
ees consume whole grain products only three times a month or less. Beverag-
es with added sugar are consumed four times a week or more often by 21% of
employees. The analysis showed statistically significant differences in eating fre-
quency of vegetables and whole grain products between working places.
Discussion and conclusions: The results of our research show that a significant
percentage of workers in Slovenia still have unhealthy eating habits. All work-
ing places are suitable for implementation of interventions.
Key words: food intake, working places, interventions, BMI
159
Mojca Stubelj1, Simona Perčič2, Matija Vodopivec3
1 University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
2 National institute of Public Health, Trubarjeva 2, 1000 Ljubljana, Slovenia
3 University of Primorska, Faculty of Management, Cankarjeva 5, 6000 Koper,
Slovenia
Introduction: “STAR-VITAL - healthy ageing at workplace« is the project in Slo-
venia which implements various interventions for employees. Through inter-
ventions the lifestyle of employees, including eating habits are changed. With
healthy eating habits we can prevent premature mortality, reduce the inci-
dence of chronic non-communicable diseases. The consequences are positive
effects on productivity for the employer and positive social and economic ef-
fects for society.
Methods: The survey was conducted among employees involved in the STAR-
VITAL project. A screening questionnaire was completed prior the interven-
tion. Results are based on an analysis of 863 responses according to body mass
index (BMI), selected indicators of eating habits, and working places classified
as (a) mostly sedentary, (b) mostly standing, and (c) mostly hard work. The as-
sociation between BMI and eating habits was confirmed with two sample inde-
pendent t-test. Fisher exact probability test was used to detect differences in
eating habits between working places.
Results: Employees who eat fruit or wholegrain cereals more often, have a
lower BMI on average. Furthermore, employees who have at least three daily
meals, have a lower BMI on average. On average, employees with higher BMI
have more frequent consumption of fried foods. The review of the proportions
of unhealthy eating habits was as follows: 38% of employees eat two meals or
less a day. 37% of employees eat vegetables less than once a day. 39% of em-
ployees eat fruit less than once a day. 39% of employees eat fried food once a
week or more often. 45% of employees eat red meat three times a week or
more. 69% of employees eat fish three times a month or less. 55% of employ-
ees consume whole grain products only three times a month or less. Beverag-
es with added sugar are consumed four times a week or more often by 21% of
employees. The analysis showed statistically significant differences in eating fre-
quency of vegetables and whole grain products between working places.
Discussion and conclusions: The results of our research show that a significant
percentage of workers in Slovenia still have unhealthy eating habits. All work-
ing places are suitable for implementation of interventions.
Key words: food intake, working places, interventions, BMI
159
