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Ecol Food Nutr ; 62(1-2): 88-105, 2023.
Artículo en Inglés | MEDLINE | ID: mdl-36882968

RESUMEN

The purpose of this study was to determine the stress, anxiety and eating conditions of health personnel working in COVID-19 clinics, to evaluate how they interact with each other with a holistic approach, and to examine the role of variables such as gender and BMI in these relationships. It was determined that 1-unit increase in the TFEQ-18 score decreased stress and anxiety levels 1.09 and 1.028 times, respectively. We were able to show that stress and anxiety levels of participants negatively affect their eating behavior and anxiety levels of health personnel negatively affect their eating behavior.


Asunto(s)
Ansiedad , Actitud del Personal de Salud , COVID-19 , Conducta Alimentaria , Personal de Salud , Estrés Psicológico , Humanos , Ansiedad/etiología , Ansiedad/psicología , COVID-19/complicaciones , COVID-19/epidemiología , COVID-19/psicología , Personal de Salud/psicología , SARS-CoV-2 , Estrés Psicológico/etiología , Estrés Psicológico/psicología , Ingestión de Alimentos/psicología , Índice de Masa Corporal , Factores Sexuales , Conducta Alimentaria/psicología
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