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Revista Psicologia Organizações e Trabalho

versión On-line ISSN 1984-6657

Resumen

FARIAS, Bianca de Oliveira et al. Stress at work and association with the consumption of ultra-processed foods by university workers. Rev. Psicol., Organ. Trab. [online]. 2021, vol.21, n.3, pp. 1615-1620. ISSN 1984-6657.  http://dx.doi.org/10.5935/rpot/2021.3.20828.

Stress at work increasingly affects workers' health, especially their eating habits. Still, there is a growing level of ultra-processed food consumption in this population. The objective of the study was to assess whether work stress is associated with the consumption of ultra-processed foods by university employees. This is a study carried out with 324 public university employees. Sociodemographic data were collected, and two 24-hour reminders were applied on non-consecutive days to identify both consumption of ultra-processed foods and caloric contribution. Moreover, the Stress at Work scale was applied. Poisson regression was used to verify the association, with a significance level of 5%. Stress was present in 48.4% of the workers, and consumption was marked by the high caloric contribution of ultra-processed foods (30.1%), in addition to an association between greater stress at work and consumption of ultra-processed foods. This characterization paves the way for the creation of public policies that benefit workers' health.

Palabras clave : ultra-processed foods; occupational stress; food consumption.

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