Research Paper | Home Science | India | Volume 4 Issue 8, August 2015
Knowledge, Attitude and Practices of Professionals Regarding Food Intake under Stress
Tarvinder Jeet Kaur | Asha 
Abstract: Nutrition plays a critical role in maintaining good health specifically in stress situations. Nutrient choices under stress manifest itself in two ways- inclination towards food or aversion from food. The present study was conducted to assess the knowledge, attitude and practices of professionals regarding food intake under stress. The locale selected for the study was district Rohtak, Haryana, India. Purposive random sampling technique was used to select one hundred three professionals i. e. doctors (n=22), nurses (n=15), bankers (n=24) and professors (n=42). Data was collected by using questionnaire cum interview method. Nutritional knowledge level, attitude and practices regarding food intake on being stressed were analysed through a self-designed questionnaire. Supplied questionnaire contained the list of questions pertaining to food, nutrition, role of nutrients in stress and food as stress coping tool. Average nutritional knowledge level of all the professionals was high. Comparatively, doctors (M=20.27 3.93) were on the top followed by professors (M=20.14 SD=3.78), bankers (M=20.042.76) and nurses (M=19.602.97). Analysis of variance further showed that the differences in the nutritional knowledge according to different profession were non-significant, F (3, 99) =0.12, p=0.95. A two-way eating behaviour was reflected in professionals while under stress either inclination towards food or aversion from food. Food choices of respondents showed a diversion from healthier choices to unhealthier ones. Energy dense foods, ready-to-eat foods, preserved or processed foods were being preferred under stress.
Keywords: Professionals, stress, nutrition, nutritional knowledge, food choices
Edition: Volume 4 Issue 8, August 2015,
Pages: 453 - 458
How to Cite this Article?
Tarvinder Jeet Kaur, Asha, "Knowledge, Attitude and Practices of Professionals Regarding Food Intake under Stress", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SUB157258, Volume 4 Issue 8, August 2015, 453 - 458, #ijsrnet
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