The effects of psychological risk factors at work on cognitive failures through the accident proneness.

BACKGROUND: Various agents such as psychosocial items and accident proneness can affect cognitive failures through different paths. The probable paths are the direct effects of workplace psychosocial items on cognitive failures and their indirect effects on cognitive failures through the mediator variable of accident proneness, which has not yet been studied by others. Thus, the present study aimed to investigate these paths. METHODS: This cross-sectional study was conducted on 164 male employees of Karoon Sugar Company in 2018. The participants were asked to complete a background and demographic questionnaire, Broadbent cognitive failures scale, accident proneness questionnaire, and Copenhagen psychosocial questionnaire. Obtained data were analyzed and modeled using the statistical descriptive method, ANOVA, independent t-test, Pearson correlation test, and path analysis in the SPSS and AMOS software. RESULTS: The results of the path analysis showed that, not only, some psychosocial risk items had a significant direct effect on cognitive failures, but also, they could affect cognitive failures through the accident proneness, indirectly. Work-family conflict and social support from supervisors by coefficients of 0.188 and - 0.187 had the highest direct effects, respectively. The highest indirect effects belonged to justice and respect, and work-family conflict by coefficients of - 0.220 and 0.199, respectively. The highest total effects were also related to the work-family conflict and justice and respect by coefficients of 0.387 and - 0.381, respectively. CONCLUSIONS: In total, our results showed that some psychological items could, directly and indirectly, increase cognitive failure through accident proneness.

Are history of dietary intake and food habits of patients with clinical symptoms of COVID 19 different from healthy controls? A case-control study.

BACKGROUND: Coronavirus disease 2019 (COVID-19) is an infectious disease that put unprecedented significant strain on clinical services and healthcare systems. The aim of the present research was to assess dietary food groups and also food habits of patients with clinical symptoms of COVID 19 and healthy controls. METHODS: This case-control research was carried out on 505 participants (279 subjects with clinical symptoms of COVID-19 and 226 controls), in age 18-65 years. Dietary food group's intake last year was investigated by a food frequency questionnaire. Food habits were asked by a general information questionnaire. The strength of the association between food group's intakes with the odds ratios (ORs) of COVID-19 was assessed using Logistic regression models. RESULTS: After adjusting for physical activity in the logistic regression models, intake of dough and yogurt had a significantly protective role on occurrence of COVID19 (OR = 0.62; 95% confidence interval (CI) = 0.44-0.87; P = 0.006) (OR = 0.74; 95% CI = 0.56-0.98; P = 0.044), respectively. No significant differences were seen in food habits between the two groups in the last year ago. CONCLUSIONS: High risk population for COVID19, advised to consume enough amount of yogurt and dough at the time of this pandemic.