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Dietary patterns of bank employees and their association with socioeconomic, behavioral and labor factors

机译：银行员工的饮食模式及其与社会经济，行为和劳动因素的协会

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This paper aimed to evaluate food consumption of bank employees and its association with socioeconomic, behavioral and labor factors. This is a cross-sectional study with 515 bank employees. To evaluate food consumption, a semi-quantitative food frequency questionnaire was used. The analysis of main components with Varimax rotation was used to determine the dietary patterns. Three dietary patterns were identified: “vegetables, fruits, cereals and tubers”, “sweets and snacks” and “traditional and protein”. We found that individuals who did not consume sweeteners were more likely to adhere to the “vegetables, fruits, cereals and tubers” pattern and were less likely to adhere to the “sweets and snacks” and “traditional and protein” patterns. Bank employees who rarely ate in restaurants were three times more likely to adhere to the “sweets and snacks” pattern. However, those who used to consume industrialized seasoning and those who reported receiving low social support were, respectively, 2.3 and 1.5 times more likely to adhere to the “traditional and protein” pattern. We can conclude that food consumption of bank employees is not related to the sociodemographic conditions of these individuals, and behavior and perception of social support received is associated with these dietary patterns.
机译：本文旨在评估银行雇员的食品消费及其与社会经济，行为和劳动因素的关系。这是与515名银行员工的横断面研究。为了评估食品消耗，使用了半定量的食物频率调查问卷。使用Varimax旋转的主要成分分析来确定膳食模式。确定了三种饮食模式：“蔬菜，水果，谷物和块茎”，“糖果和零食”和“传统和蛋白质”。我们发现没有消耗甜味剂的个人更有可能遵守“蔬菜，水果，谷物和块茎”的图案，并且不太可能粘附在“糖果和零食”和“传统和蛋白质”模式中。银行员工很少吃在餐馆的三倍可能遵守“甜食和零食”模式。然而，那些用于消耗工业化调味的人和报告的人分别涉及到的人，他们遵守“传统和蛋白质”模式可能更容易遵守2.3和1.5倍。我们可以得出结论，银行雇员的粮食消费与这些个人的社会渗目不良的条件无关，所接受的社会支持的行为和感知与这些饮食模式有关。

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