ABSTRACT

 Background: Optimized nutrition helps to sustain work output and concentration over extended periods of high physical and mental stress. The aim of this study was to assess the food consumption pattern of health workers in Umuahia South in Abia State. Statement of purpose: Amidst several occupational risks resulting from healthcare systems, their working conditions, extended hours of work, shift in work, availability of fast/junk foods, eating in responses to stress as a maladaptive coping convenience, and financial pressures. All these in all or in part may contribute to poor dietary decisions and patterns among healthcare workers and can pose as risk factors to healthy living. Research method/Methodology: Descriptive cross sectional study design was used. Descriptive statistics and Person’s con-elation were used. P-value was accepted at p<0.05. Statistical Package for Service Solution (SPSS), version 22.0 was used for the statistical analysis. Results: Result showed 50.6% were females and 49.4% were males. Majority (53.0%) were within 18-29 years of age. Professions represented were Nursing (28.6%), Laboratory staff/technologists (25%), Community Health workers (22.6%), Physiotherapists (12.5%), Doctors (9.5%) and Dietitians/Nutrition officers (1.8%). Monthly, major (54.2%) earn N50 000- N99 900. Results on food consumption patterns showed 67.9% do eat thrice per day, 30.4% twice while 0.6% (one person) once per day, 29% eat only at home, 10.1% take food to work and 3.6% eats only at restaurant/hospital canteen. Additional variations were also observed. Meal skipping was 44.6%. Lunch (28%) was the major meal being skipped. Different reasons including no appetite, busy at work, lateness to work, could not eat at home and night shifts were causes of their meal skipping. Underweight was 2.4%, overweight (20.2%) and obese (0.6%). Risk of cardiovascular disease was 15.5% (moderate risk) and 17.3% (high risk) respectively. There were statistical associations between meals skipped and snacking of fries only, and snacking on fruits and vegetables only. Eating at work also showed associations with snacking on fruits and vegetables only and WHR. BMI was associated with their WHR. Conclusion: In this study central obesity reported more obesity prevalence than the use of BMI. Meal skipping was high among the participants and may result in work-related irritation, frustration, physical tiredness, hungriness and cognitive difficulty in concentrating and decision-malting challenges. The intake of fruits and vegetables as snacks decreased as their meal skipping increases. There is need for health facilities to organize nutritional refresher courses for their staff as well as encourage them to check their food choice to ensure healthy living.