Sense of generalised self-efficacy and body mass index, diet health quality and pro-health behaviours of nursing students and active professional nurses

A balanced diet, rich, e.g., in food antioxidants (vitamins C, E, carotenoids, polyphenols), dietary fibre and unsaturated fatty acids, with the limitation of saturated fatty acids, cholesterol, trans isomers and simple sugars, is a factor contributing to the improvement of health potential and the...

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Bibliographic Details
Published in:Medycyna pracy 2023-11, Vol.74 (4), p.251-261
Main Authors: Gacek, Maria, Kosiba, Grażyna, Wojtowicz, Agnieszka
Format: Article
Language:English
Subjects:
Body mass index
Comparative analysis
COVID-19
Diet
Eating behavior
Health behavior
Medical care
nurses
Nursing
Nursing students
nutritional status
personal resources
professional status
Quality management
selected aspects of lifestyle
Self-efficacy
Type 2 diabetes
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Summary:A balanced diet, rich, e.g., in food antioxidants (vitamins C, E, carotenoids, polyphenols), dietary fibre and unsaturated fatty acids, with the limitation of saturated fatty acids, cholesterol, trans isomers and simple sugars, is a factor contributing to the improvement of health potential and the prevention of chronic illnesses, including cardiovascular, metabolic and neoplastic diseases [2-4]. According to the authors' knowledge, the Polish literature does not include studies on the relationship between GSE, indicators of diet health quality and the pro-health behaviors of nurses, which was the reason for undertaking the presented research. MATERIAL AND METHODS Participants The research was conducted in the years 2020-2022 among a group of 269 women from the nursing environment, including 174 nursing students at Jagiellonian University Medical College in Kraków, Poland and 95 professionally active nurses employed at health care facilities in Kraków (working at hospitals with a 2-shift, 12-h on-call system). The non-healthy diet index (nHDI-14) was evaluated based on the frequency of consuming 14 groups of products with potentially adverse effects on health (light bread, other refined cereal products, fast food, fried foods, butter, lard, yellow and processed cheeses, processed meats, red meat dishes, sweets, canned meats, sweetened carbonated or non-carbonated beverages, energy drinks, alcoholic beverages) [37].
ISSN:0465-5893
2353-1339
DOI:10.13075/mp.5893.01382