Investigation of the effect of the COVİD-19 output on nutritional status of health workers

Aim: This research was carried to examine the nutritional habits of healthcare professionals during the Covid-19 pandemic to evaluate their nutritional status to determine the nutritional supplements and supplements they use. Materials and Methods: The research is descriptive and cross-sectional. It was carried out March – July 2021 with 250 health workers from Selahaddin Eyyubi State Hospital. A questionnaire was applied to measure sociodemographic characteristics, nutritional status, nutritional support and dietary supplements use, physical activity. Approval was obtained from the Dicle University Non-Invasive Clinical Research Ethics Committee and Hospital's chief physician. SPSS 25.0 for Windows program was used. Chi-square and Fisher exact analysis were used, the significance value was accepted as p<0.05. Results: 56% of the participants were women, 58.4% were ages of 18-30, 57.2% were single, 54.4% had Covid-19. The effect of nutrition in the Covid-19 is 78%. Influence is more singles. It was determined that 30.4% ate irregularly, 23.6% ate regularly- healthily, consumed 12.4% more junk food, 28% ate more food. During the Covid-19, the most consumed foods are nuts, fruits-snacks, respectively. The most consumed drinks are water, coffee, tea. It has been determined that 35.2% of them have an average of 5.3 kg with an increase in weight. It has been determined that people who are prone to gain weight gain more weight. Food supplement usage rate is 75.6%. The rate of use is higher in women. The most used nutritional support is garlic, ginger, turmeric; The most commonly used food supplements are vitamin C, D and multivitamins. Conclusion: It shows that there are significant changes in nutrition, support use, weight change in healthcare workers during the Covid-19 pandemic. In extraordinary situations such as epidemics, reminders should be given about nutrition, women, single people and overweight people should be given priority in these trainings.