Associations Between Stress Level, Environment, and Emotional and Behavioral Characteristics in Service Sector Employees

Sylvie Rousset (), Carole Brun, Gil Boudet, Philippe Lacomme and Frédéric Dutheil
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Sylvie Rousset: UNH, UMR1019, INRAE, University Clermont Auvergne, 63000 Clermont-Ferrand, France
Carole Brun: UNH, UMR1019, INRAE, University Clermont Auvergne, 63000 Clermont-Ferrand, France
Gil Boudet: Physiological & Psychosocial Stress, LaPSCo, CNRS, University Clermont Auvergne, 63000 Clermont-Ferrand, France
Philippe Lacomme: LIMOS UMR CNRS 6158, University Clermont Auvergne, 63000 Clermont-Ferrand, France
Frédéric Dutheil: Physiological & Psychosocial Stress, LaPSCo, CNRS, University Clermont Auvergne, 63000 Clermont-Ferrand, France

IJERPH, 2025, vol. 22, issue 9, 1-18

Abstract: Background : The prevalence of stress-related health issues is becoming increasingly significant. This study aimed to examine the relationships between work stress, home stress, overall stress, and individual behavioral and perceptual characteristics among middle-aged employees in the service sector. Methods : Physical activity, diet, and perceptions were assessed using the WellBeNet application (2.10.2, INRAE, Clermont-Ferrand, France) while perceived stress levels were evaluated through an online questionnaire during a one-week period. The associations between stress levels and individual and behavioral characteristics were examined using multiple linear regressions and analyses of variance. Results : General stress was significantly influenced by both work and home stress. Home stress was positively correlated with the perception of one’s silhouette in red, the increasing consumption of dairy products, and the decreasing consumption of vegetables. Work stress was inversely correlated with age and positively correlated with body shape. Conclusions : Our study identified various context markers of stress—including age, body shape, food intake, and color of the silhouette. These markers could be used in subsequent intervention studies to demonstrate causal links.

Keywords: perceived stress; food intake; physical activity; emotion; tertiary sector employee; overweight; digital recordings (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2025
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