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KMID : 1134820180470080847
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 8 p.847 ~ p.856
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Differences in Health Behaviors and Indicators among Restaurant Personnel: Comparing Restaurant Owners and Employees in One District in Seoul
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Jung Su-Kyoung
Kim Seo-Rim
Song Eun-Hi
Hwang Taik-Gun
Park So-Hyun
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Abstract
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This study was conducted to evaluate health behaviors and indicators among restaurant personnel and to compare the health indicators based on work roles (restaurant owners and employees). Survey questionnaires were administered to examine respondents daily schedules such as working time, rest and sleeping time, as well as health behaviors such as dietary behaviors, drinking and smoking habits. In addition to the survey, we conducted a health examination to collect anthropometric data and analyze the prevalence of chronic diseases. A total of 67 workers in one district in Seoul, South Korea participated in the study. The results showed that the average working hours per day was 9.1 hours for owners and 10.2 hours for employees. The proportion of employees who worked more than 40 hours a week did not differ significantly between employees and owners. However, 76.5% of owners had a full day off vs. 93.9% of employees. Additionally, 91.2% of owners and 81.8% of employees responded that they felt stress, while 17.7% of owners and 3.0% of employees felt depressed. There were no significant differences in the prevalence of chronic diseases, dietary habits, drinking behaviors, and smoking behaviors between owners and employees; however, the prevalence of all indicators was consistently higher among restaurant owners. Despite the lack of significance among major health indicators because of the small sample size, it is important to further examine the reasons for the less desirable health behaviors and health indicators among restaurant owners after adjusting for age and gender.
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KEYWORD
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restaurant workers, health behaviors, health indicators, job type
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