Evaluation of burnout, SLEEP quality and nutritional status of HEALTH personnel working in private and public health institutions during the pandemic process

This study was planned to evaluate the burnout, sleep quality and nutritional status of health personnel working in private and public health care institutions during the pandemic process. The study was conducted with 235 individuals between the ages of 18-65 who volunteered. In the study, the sociodemographic characteristics, nutritional behaviors and habits of the individuals were examined. The Pittsburg Sleep Quality Index (PUKI) was used to measure the sleep quality of the health personnel, the Healthy Eating Index (HEI-2010) was applied by taking food consumption records to question their nutritional status, and the Burnout Scale Short Form (AP-SF) was applied to examine the burnout status. Statistical analyzes were calculated with the IBM Statistical Package for the Social Sciences 25.0 program. Relationships between variables were calculated using statistical data analysis methods. Descriptive statistical methods were used to examine demographic characteristics from data analysis methods, and difference tests were used to compare scores obtained from data measurement tools with demographic variables. Of a total of 235 individuals, 71.1% are women and 28.9% are men. 49.4% of all individuals are in the 18-25 age group, 43.4% are in the 25-40 age group, and 7.2% are in the 40-65 age group. According to the Burnout Scale, the rate of individuals with a very low degree of burnout and in a very severe burnout state is 46%, while the rate of individuals who are in a dangerous state of burnout and in a state of burnout is 23%. The rate of those who need professional help in the shortest time is 14.8%. According to the Pittsburgh Sleep Quality Index, it was determined that the sleep quality of all individuals was poor. When the nutritional status is examined according to the Healthy Eating Index score, 26.8% of the individuals are inadequate, 65.5% are in the nutritional state that needs to be developed and 7.7% are having a quality diet.