Duman E, Keser A
I. International Congress on Sports, Anthropology, Nutrition, Anatomy and Radiology
Publication Year: 2018

Abstract

Introduction-Aim: It is known that working status affects nutritional habits and physical activity levels. It is planned to evaluate nutritional habits and physical activity levels of adult working and non-working in order to evaluate direction of this effect.

Methods: The study was conducted on a total of 173 individuals in Ankara between December 2017 and January 2018, including aged 19-64 randomly selected individuals 103 working and 70 non-working. Nutrition habits and physical activity levels of participants were collected by face-to-face interview with information form created by researchers.

Results: 38.7% (15.5% morning, 20.4% lunch, 2.8% dinner) of working individuals and 54.3% (7.1% morning, 44.3% lunch, 2.9% dinner) of non-working individuals missed main meals (p>0.05). 82.5% (47.5% brunch, 10.7% tiffin, 24.3% night) of working individuals and 88.6% (65.7% brunch, 10.0% tiffin, 12.9% night) of non-working individuals missed break meals (p>0.05). It was also determined that working condition caused differences in frequency of food consumption. Working people consumed cheese, red meat, fruit and oil more frequently than non-working individuals (p <0.05). However, non-working individuals consumed more fat than working individuals (p<0.05). 73.8% of working individuals and 77.1% of non-working individuals have not regularly done physical activity (p>0.05). However, working individuals have done more physical activity  (3-4 days per week) than non-working individuals (p <0.05).

Conclusion: Working individuals consume their main meals more regularly. Working individuals devote more time to physical activity than non-working individuals. Working in a job provides more regular eating and physical activity habits.