The effects of different nutrition practices on the quality of life of employees in institutions where the mass nutrition is provided during the COVID-19 pandemic process

There've been some changes on processes of some social institutions, precautions are appyling on different ways in different institutions within the announcement of COVID-19 pandemics effecting the whole world. This is a research which is made cross sectional and describing on 200 employees working different types (officer, worker) in public institutions. The aim of the research is to describe the effects of differing collective nutrition practices in institons because of pandemics on quality of employees' lives. Median age is 38 years (18-58 years), %57 of employees are males, %43 of employees are females. It is detected that %45,5 of employees have been infected with COVID-19 infection. Anxiety is detected on %48 of employees, especially on female employees that work in tax administration which has a heavy workload, the ratio is %64,4 (p<0.014). When the nutrition habits of employees are compared with COVID 19 anxiety scale, it is detected that skipping afternoon meal is effecting the scale results negatively; increasing the frequency of eating in cafeteria every day is effectting the scale positively (p<0,030; p<0,021). Employees' scores which is given on "Quality of Lives of Employees" scale, which is a subdimension of job satisfaction, differ between institutions and this difference is significant statistically (p=0,019). As a result of causes of emphaty fatigue and burnout detected in researches, improvement works and psychological support are recommended. People should be informed by dieticians about healthy nutrition considering their nutritional habits, eating in or out of cafeteria, main meal/snacking status etc. More researches are recommended about employees' psychologic status, life quality and nutritional habits during COVID-19 pandemic process.