Wellbeing at Work before and during the SARS-COV-2 Pandemic: A Brazilian Nationwide Study among Dietitians

Raquel Adjafre da Costa Matos, Rita de Cássia Coelho de Almeida Akutsu, Renata Puppin Zandonadi, Ada Rocha and Raquel Braz Assunção Botelho
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Raquel Adjafre da Costa Matos: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Rita de Cássia Coelho de Almeida Akutsu: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Renata Puppin Zandonadi: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
Ada Rocha: Faculdade de Ciencias da Nutrição e Alimentação, University of Porto, 4200-464 Porto, Portugal
Raquel Braz Assunção Botelho: Department of Nutrition, Faculty of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil

IJERPH, 2020, vol. 17, issue 15, 1-15

Abstract: This study aimed to evaluate the perceptions of dietitians’ wellbeing at work before and during the SARS-COV-2 pandemic in Brazil. This cross-sectional study was performed using a previously validated instrument to investigate the wellbeing of dietitians at work in Brazil. The questionnaire on the wellbeing of dietitians was composed of 25 items (with a 5-point scale), characteristics, and questions about the SARS-COV-2 period. The application was carried out with GoogleForms ® tool from 26 May to 7 June 2020. The weblink to access the research was sent via email, messaging apps, and social networks. Volunteers were recruited nationwide with the help of the Brazilian Dietitians Councils, support groups, as well as media outreach to reach as many dietitians as possible. Volunteers received, along with the research link, the invitation to participate, as well as the consent form. A representative sample of 1359 dietitians from all the Brazilian regions answered the questionnaire—mostly female (92.5%), Catholic (52.9%), from 25 to 39 years old (58.4%), with a partner (63.8%), and with no children (58%). Most of the participants continue working during the pandemic period (83.8%), but they did not have SARS-COV-2 (96%), nor did their family members (80.7%). The wellbeing at work before SARS-COV-2 was 3.88 ± 0.71, statistically different ( p < 0.05) from during the pandemic, with the wellbeing of 3.71 ± 0.78. Wellbeing at work was higher before the pandemic for all the analyzed variables. Analyzing variables separately before and during the pandemic, dietitians with partners, children and a Ph.D. presented higher scores for wellbeing at work. Professionals receiving more than five times the minimum wage have higher scores. During the pandemic, better wellbeing was observed for dietitians working remotely.

Keywords: SARS-COV-2; dietitians; pandemic; wellbeing at work (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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