Determination of nutritional habits, healthy nutritional status and nutritional knowledge levels of health personnel working in Kilis province central family health centers

The aim of this study is to determine the nutritional habits, healthy nutritional status and nutritional knowledge levels of the health personnel working in Kilis Province Central Family Health Centers. The research was conducted between October 2020 and June 2021. A total of 72 health personnel (Male (M) 37,5% Female (F) 62,5%) were included in the study. The questionnaire consisting of demographic characteristics, nutritional habits, nutritional knowledge level, Adherence to the Mediterranean Diet Scale (PREDIMED), anthropometric measurements, frequency of nutritions consumption and a 1-day retrospective 24-hour nutritions consumption record were directed to the individuals participating in the study. The mean age of the individuals participating in the study was ±S 35,4±9,2 (M:40,2±9,4 F:32,6±7,9) years. 44,4% of health workers are physicians, 27,8% nurses, 19,4% midwives, 5,6% emergency medical technicians and 2,8% paramedics. 44,4% of males and 55,6% of females have breakfast regularly. When the meal skipping status of healthcare professionals is examined, 48,1% of male answered yes, 48,1% sometimes answered the question of skipping meals, while 46,7% of female answered yes and 42,2% sometimes. It was found that 38,5% of males who skips meals skip the most snacks, and 42,5% of females skip breakfast the most. 54,2% of the individuals (M: 48,1% F: 57,2%) consume 2 main meals. The rate of individuals who consume green leafy vegetables and citrus fruits every day is 18,1% (M: 14,8% F: 20,0%) and 23.6% (M: 7,4% F: 33,3%) respectively. The rate of individuals who consume olive oil as a type of oil every day is 51,4% (M: 48,1% F: 53,3%). While the mean ±S of the energy received by males for 1 day during the week is 1657,5±536,5 kcal, it is 1426,8±522,6 kcal for females. Nutritional knowledge levels of 48,1% of males and 55,6% of females are moderate. According to the PREDIMED classification, 47,2% of the individuals are at a moderate level (M: 44,4% F: 51,9%). Conferences and in-service seminars can be organized at certain times for the health personnel who direct the health of the society. In addition, dietitians can be employed in Family Health Centers to improve the nutritional status of individuals.