Dietary Habits among Health Care Workers during Working Hours | ||
| Egyptian Journal of Occupational Medicine | ||
| Volume 49, Issue 3, September 2025, Pages 1-17 PDF (765.3 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejom.2025.389132.1373 | ||
| Authors | ||
| El-Feky AA* ; El-Shenawy AK | ||
| Department of Occupational Medicine, Public Health and Community Medicine, Faculty of Medicine, Tanta University, Egypt | ||
| Abstract | ||
| Introduction: Unhealthy dietary habits among healthcare workers (HCWs) pose significant risks to their health and productivity, exacerbated by long working hours, shift work, and workplace stressors. Aim of Work: To assess dietary habits, identified barriers to healthy eating, and evaluated the impact of poor nutrition on productivity among HCWs at Tanta University Hospitals, Egypt. Materials and Methods: A cross-sectional study was conducted from June to December 2024, involving 500 HCWs (250 physicians, 250 nurses) selected via stratified convenience sampling. Data were collected using a validated questionnaire covering socio-demographics, dietary habits, workplace barriers, perceived impacts on health and performance. Results: Both physicians and nurses reported poor dietary habits, including meal skipping (28.4% physicians, 37.6% nurses), high consumption of sweets (21.2% versus 38.4%), and reliance on caffeine (39.6% versus 45.6%). Long working hours (38% physicians, 44% nurses) and shift work were key barriers. Over 70% agreed that poor diets impaired physical health, energy, and productivity. Nurses reported stronger associations between unhealthy eating and productivity loss (p = 0.001). Abnormal Body Mass Index (BMI) correlated with worse perceptions of dietary impacts on energy (p = 0.023) and absenteeism (p = 0.021). Most participants endorsed workplace interventions like healthier food options (83.2% physicians, 74.8% nurses). Conclusion and Recommendations: HCWs at Tanta University Hospitals exhibit unhealthy eating patterns linked to occupational demands, negatively affecting their health and performance. Institutional measures, such as improved meal access and nutrition programs, are urgently needed to support HCP (Health Care Professionals) well-being and enhance patient care. Clear policies should be enforced to guarantee adequate meal breaks, especially for shift workers. | ||
| Keywords | ||
| Dietary habits; Healthcare workers; Productivity; Shift work and Workplace nutrition | ||
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