Navike u ishrani kod zdravstvenih i prosvjetnih radnika

Abstract

Objective. The study was conducted to determine the nutritional habits of health and education workers in order to gain insight into the nutritional form of these professions, which would improve theoretical knowledge in this field and plan­ning and implementing preventive measures in target populations. Methods. All health workers employed in the Health Center 'Dr Nika Labovic' in Berane and all employees of the educational staff at the Primary School 'Vuk Kardžic' in Berane filled out a nutrition survey. Data were collected prospectively and analyzed using descriptive statistics and hypothesis testing. Results. In total, there were 180 adult respondents of both sexes (109 health and 71 educational workers), in the age of 43.70±11.90 (the mean±standard deviation) in the group of health workers and 42.29±10.90 in the group of educational workers. There was no statistically significant difference between groups in the type of fat for preparing food, frequency of food preparation at home, the average number of spoons of sugar for a cup of coffee or tea, adding salt to foods during meals and using milk. Health workers were more likely to have a morning meal (79 vs. 42, χ2=3.444, p=0.045), a greater number of coffee cups per day (3.17±1.23 vs. 2.67±0.98, F=7.330, p=0.008) and the less average number of bread slices which was not rye bread and white bread on daily basis (2.00±1.38 vs. 3.06±1.53, F=5.292, p=0.027). Conclusion. Health and education workers in our study have similar nutritional habits. Detected sporadic differences, as well as the importance of healthy nutrition for the health of the working population, justify further research in this area in our country.