Obesity in the mass catering sector: the impact of the influence of workplace environment and nutritional behaviors

The primary aim of this study is to evaluate the relationship between occupational conditions, eating behaviors, and organizational stress levels and obesity among individuals employed in the mass catering sector. The research was conducted between January and March 2024 with 175 participants working in a mass catering company operating in Ankara, Türkiye. Organizational stress levels of the participants were assessed using the Organizational Stress Scale, while eating behaviors were evaluated through the Three-Factor Eating Questionnaire (TFEQ-18). In addition, anthropometric measurements were taken, and participants' body mass index (BMI), waist circumference, and waist-to-hip ratio were calculated. According to the study findings, individuals with lower income levels were significantly more likely to be overweight or obese. Those working in daytime shifts had a lower odds of being obese compared to those working night shifts. Emotional eating behavior was found to be significantly associated with both higher BMI and waist circumference. Moreover, higher waist circumference and waist-to-hip ratio were linked to lower levels of education. These findings indicate that socioeconomic inequalities, shift work patterns, and disrupted eating behaviors play a multifaceted and interactive role in the development of obesity among workers in the mass catering sector. Therefore, implementing nutrition and lifestyle interventions, improving working conditions, and expanding psychosocial support mechanisms for employees in this sector can be considered important steps in combating obesity.