Estado de Burnout entre estudantes de Ciências da Saúde e Não-Ciências da Saúde durante a pandemia da COVID-19

uma perspectiva nutricional

Autores

  • Yasemin Karaagac Izmir Kâtip Çelebi University, Faculty of Health Sciences, Department of Nutrition and Dietetics.
  • Esra Tunçer Ankara University, Graduate School of Health Sciences, Department of Nutrition and Dietetics. https://orcid.org/0000-0001-7151-842X
  • Hilal Şimşek Ankara University, Graduate School of Health Sciences, Department of Nutrition and Dietetics. https://orcid.org/0000-0002-2744-1610
  • Vahide Tas Özdemir Hasan Kalyoncu University, Faculty of Health Sciences, Department of Nutrition and Dietetics. https://orcid.org/0000-0002-8784-338X
  • Nurcan Yabanci Ayhan Ankara University, Faculty of Health Sciences, Department of Nutrition and Dietetics.

Palavras-chave:

Burnout, COVID-19, Hábitos alimentares, Estudantes de ciências da saúde, Estudantes universitários

Resumo

Objetivo
O estudo teve como objetivo avaliar os fatores associados ao burnout entre estudantes universitários que estudaram online durante o bloqueio da COVID-19, com foco em hábitos nutricionais e de estilo de vida.
Métodos
Este estudo transversal baseado na web foi realizado com estudantes universitários em Türkiye. Características demográficas, comportamentos nutricionais, uso de suplementos nutricionais, escala Multidimensional COVID-19 e Maslach Burnout Inventory-Student Scale de estudantes universitários foram questionados por meio de um questionário online.
Resultados
Um total de 747 estudantes (faculdades de ciências da saúde: 68,9% e faculdades não relacionadas à saúde: 31,1%) participaram do estudo. Estudantes de áreas não relacionadas à saúde apresentaram maiores pontuações medianas em exaustão emocional, cinismo e pontuação total na escala Multi-Dimensional COVID-19 do que estudantes de ciências da saúde. A pontuação de exaustão emocional estava positivamente associada aos pensamentos sobre a COVID-19 (β=0,266, p<0,001) e negativamente associada à atenção à dieta (β=-1.142, p=0,005). Estudantes que consumiram carne, ovos e legumes pelo menos uma vez ao dia tiveram menores pontuações de exaustão emocional (β=-0,925, p=0,029) e cinismo (β= -0,804, p=0,025), e maior eficácia acadêmica (β=0,550, p=0,034).
O consumo diário de leite e produtos lácteos foi negativamente relacionado à exaustão emocional (β=-0,844, p=0,033) e cinismo (β=-0,817, p=0,015). Estudantes que consumiram pelo menos cinco porções diárias de frutas e vegetais tiveram uma maior eficácia acadêmica (β=0,669, p=0,015).
Conclusão
Faculdade, série, pensamentos sobre a COVID-19, precauções relacionadas à COVID-19 e atenção à dieta são os fatores que afetam o burnout dos estudantes durante a pandemia da COVID-19. A educação em saúde e a adoção de hábitos alimentares saudáveis são benéficas para combater o burnout em períodos críticos, como pandemias.

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Publicado

12-06-2025

Como Citar

Karaagac, Y., Tunçer, E., Şimşek, H., Özdemir, V. T., & Ayhan, N. Y. (2025). Estado de Burnout entre estudantes de Ciências da Saúde e Não-Ciências da Saúde durante a pandemia da COVID-19: uma perspectiva nutricional. Revista De Nutrição, 37. Recuperado de https://seer.sis.puc-campinas.edu.br/nutricao/article/view/16195

Edição

v. 37 (2024)

Seção

AVALIAÇÃO NUTRICIONAL

Licença

Copyright (c) 2025 Yasemin Karaagac, Esra Tunçer, Hilal Şimşek, Vahide Tas Özdemir, Nurcan Yabanci Ayhan

Creative Commons License
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.