Workplace Wellness: A Cross-Sectional Assessment of Nutritional Status and Dietary Practices Among SUC Employees
Abstract
This cross-sectional research assessed the nutritional status and dietary practices of State Universities and Colleges’ (SUC) employees of the Bicol State College of Applied Sciences and Technology in Camarines Sur. Such employees are always exposed to arduous classroom and office works, rigid working hours, specific academic protocols and strict discipline. Of the 146 respondents, 7% are underweight (≤18.5 kg/m2), 32% overweight and obese (≥25.0 kg/m2), and 61% are of normal weight (18.6 – 24.9 kg/m2) using BMI. A majority of the employees (85.9%) reported a preference for freshly-prepared, home-cooked meals over convenience foods from nearby restaurants. In terms of daily food consumption, rice and other cereals were the most commonly consumed (23%), followed by meat, fish, poultry (20%), sugar and fats (18%), eggs (13%), vegetables (12%), fruits (7%), and dairies (6%). Also, 40% of the employees consume three meals in one day with lunch (67.1%) as the most preferred meal of the day and consumption of all food items is within the serving requirement (54.05%). Dietary supplements were limited to taking multivitamins (24%) and vitamin C (23%), with 38% citing immune system support as the main reason for its consumption. This study concludes that its findings will catalyse healthier lifestyles and foster a health-conscious, more learning- and learner-oriented and resilient academic community.
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