Journal List > J Nutr Health > v.49(6) > 1081474

J Nutr Health. 2016 Dec;49(6):495-505. Korean.
Published online December 31, 2016.  https://doi.org/10.4163/jnh.2016.49.6.495
© 2016 The Korean Nutrition Society
Effect of working patterns on eating habits in manufacturing workers of Gwangju area
Ji-Suk Yim,1,** Young-Ran Heo,1,** Eun Jeong,2 and Jae-Joon Lee2
1Department of Food and Nutrition, Chonnam National University, Gwangju 61186, Korea.
2Department of Food and Nutrition, Chosun University, Gwangju 61452, Korea.

To whom correspondence should be addressed. tel: +82-62-230-7725, Email: leejj80@chosun.ac.kr

**These authors contributed equally to this work.

Received September 22, 2016; Revised October 10, 2016; Accepted October 25, 2016.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

This study was conducted to investigate and analyze the association between stress from shift and non-shift work as well as the effects living habits have on eating habits in order to identify why and how workers can improve their health and form proper eating habits for higher working efficiency.

Methods

The subjects of this study were 361 workers from K manufacturing company from April 7 to 11, 2014 and they were surveyed using a questionnaire. The subjects were divided into two groups according to working pattern: shift workers (n = 216) and non-shift workers (n = 110).

Results

In the general characteristics, there were significant differences in age, work career, work time, marriage, monthly income, and education levels between the two groups. For healthy behaviors, significant differences in subjective health status, moderate physical activity, drinking, smoking, and sleep time were observed between shift workers and non-shift workers. For eating habits, scores of non-shift workers having a regular mealtime, balanced meal composition, and vegetable and seaweed intakes were significantly higher than those of shift workers. The sum score of dietary habits in non-shift workers was also significantly lower than that in shift workers (p < 0.05). Total job stress score did not significantly differ between the two groups.

Conclusion

The sum of eating habit scores according to work types was 16.1 ± 0.6 in non-shift workers and 14.0 ± 0.3 in shift workers. These results suggest that it is necessary to provide food suitable to characteristics of different workers according to work type which should be provided along with daily nutrition counseling to help subjects recognize their status.

Keywords: eating habit; shift work; working pattern; job stress

Tables


Table 1
General characteristic of subjects n (%)
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Table 2
Anthropometry investigation according to working pattern n (%)
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Table 3
Healthy behaviors according to working pattern n (%)
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Table 4
Chronic diseases prevalence according to working pattern n (%)
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Table 5
Characteristics of eating habits according to working pattern1)
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Table 6
Caffeine intake according to working pattern1)
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Table 7
Job stress degree according to working pattern1)
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