Burnout status among Health and Non-Health Sciences students during the COVID-19 pandemic

a nutritional perspective

Autores/as

  • 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.

Palabras clave:

Burnout, COVID-19, Feeding behavior, Students health occupations, Students

Resumen

Objective
The study aimed to assess the factors associated with burnout among university students studying online during the COVID-19 lockdown, with a focus on nutrition and lifestyle habits.

Methods
This cross-sectional web-based study was conducted with university students in Türkiye. Demographic characteristics, dietary habits, dietary supplement usage, the Multidimensional COVID-19 scale, and the Maslach Burnout Inventory-Student Scale of university students were questioned with an online survey.

Results
A total of 747 students (health science faculties:68.9% and non-health faculties:31.1%) participated in the study. Non-health sciences students had higher median scores of emotionalexhaustion (17 vs 15), cynicism (13 vs 10), and total Multi-Dimensional COVID-19 scale (84 vs 80) than health sciences students (respectively; p=0.001, p<0.001, p<0.001). The emotional exhaustion score was positively associated with thoughts about COVID-19 (β=0.266, p<0.001) and negatively with paying attention to diet (β=-1,142, p=0.005). Students who consumed meat, eggs, and legumes at least once a day had lower emotional exhaustion (β=-0.925, p=0.029),
cynicism scores (β=-0.804, p=0.025), and higher academic efficacy (β= 0.550, p=0.034). Consumption of milk and dairy products at least once a day was negatively related to emotional exhaustion (β=-0.844, p=0.033) and cynicism (β=-0.817, p=0.015). Students who consumed at least five daily portions of fruit and vegetables had greater academic efficacy (β=0.669, p=0.015).

Conclusion
Faculty, grade, thoughts about COVID-19, precautions taken related to COVID-19, and paying attention to diet are the factors that affect students’ burnout during the COVID-19 pandemic. Health education and adopting healthy eating habits are beneficial for combating burnout in critical periods such as pandemics.

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Publicado

2025-06-12

Cómo citar

Karaagac, Y., Tunçer, E., Şimşek, H., Özdemir, V. T., & Ayhan, N. Y. (2025). Burnout status among Health and Non-Health Sciences students during the COVID-19 pandemic: a nutritional perspective. Revista De Nutrição, 37. Recuperado a partir de https://seer.sis.puc-campinas.edu.br/nutricao/article/view/16195

Número

Vol. 37 (2024): Revista de Nutrição

Sección

AVALIAÇÃO NUTRICIONAL

Licencia

Derechos de autor 2025 Yasemin Karaagac, Esra Tunçer, Hilal Şimşek, Vahide Tas Özdemir, Nurcan Yabanci Ayhan

Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.