A Study of the Effects of Factors Related to Food Consumption in Health Workers of Najaf Abad-based Healthcare Centers, Isfahan, Iran

Abstract

Introduction & Objective: The present study aimed to investigate the effects of factors related to food consumption (demographic, culture and customs, awareness, and attitudes) in health workers of Najaf Abad-based healthcare centers, Isfahan, Iran, in 2012. Methodology: In this cross-sectional study, 167 health workers participated. The sampling method was simple random sampling, which was conducted through tables of random numbers. The acceptable inclusion and exclusion criteria were the interest of all healthcare personnel working in Najaf Abad-based healthcare centers to participate in the study, and there were no other criteria. For data analysis, the descriptive statistics and regression analysis were used. Additionally, the SPSS Statistics Software Version 18.0 was utilized. Findings: The results of the present study revealed that the bread and ce real group had the highest mean of consumption in employees (4.4 +/- 9.1). Moreover, it was demonstrated that the factors affecting the consumption of bread and cereals were as follows: attitudes, and customs, spouse employment, monthly income, head of the household, age, marital status, and family size (p<0.05). Conclusion: Nowadays, multiple data sources publish and educate on nutrition in which unscientific and contradictory nature of the sources causes confusion, thereby leading to making wrong decisions. Education was also a factor influencing food choices in employees. Therefore, coordinating training with the level of education is a major factor that should be considered for proper planning. Therefore, it is suggested that the underlying factors be recognized before education in advance to improve nutrition and prevent diseases caused by malnutrition.