Unit:
Κατεύθυνση Πληροφορική ΥγείαςLibrary of the School of Health Sciences
Author:
Koumandrakis Markos
Supervisors info:
Μαριάννα Διομήδους, Αναπληρώτρια Καθηγήτρια, Ιατρική Σχολή, ΕΚΠΑ
Ιωάννης Μαντάς, Καθηγητής, Ιατρική Σχολή, ΕΚΠΑ
Νικόλαος Φώτος, Επίκουρος Καθηγητής, Ιατρική Σχολή, ΕΚΠΑ
Original Title:
Διατροφικές συνήθειες εργαζόμενων σε υπηρεσίες υγείας. Συσχέτιση με δημογραφικούς παράγοντες και συνθήκες εργασίας
Translated title:
Food contents working in health services.Collection with republic producers and work coditions.
Summary:
Introduction: Nurses and health workers care for people every day in many settings such as hospitals, clinics, schools and public health facilities. Such positions often require nurses to work variable and long hours, exposing them to the stress of caring for people who are ill. These stressors can support poor food choices that negatively affect a nurse's health and well-being. Nurses are also an integral part of providing nutrition information to patients.
Purpose: This article examines two common areas of nutrition related to nursing, stress, inflammation, and eating habits, as well as climate change calculated on the basis of day-to-day transportation and hospital buildings. It also provides an overview of key nutrients for nurses and health care workers and suggestions for avoiding potential food traps that are common to all.
Material-Method: The questionnaire consisted of both open-ended and closed-ended questions. The questions concerned both information about their general state of health (for example, if they have a chronic illness and need regular follow-up by a doctor) and closed type (Liker 4-point scale 1 = Very good, 2 = Good, 3 = Moderate, 4 = Poor). This tool was requested from the participants to be completed as all data were passed to a new editing sheet of the SPSS statistical package for analysis and extraction of data and related results.
Main subject category:
Health Sciences
Keywords:
Diet, Climate change, Occupation health, Data
