FOOD INSECURITY STATUS AND RELATED FACTORS IN MINIMUM WAGE WORKERS

Authors : Aysun Yüksel, Aslı Hilal Güzelalp, Neslihan Albayrak, Edanur Taş, İlayda Soylu

Pages : 8-15

Doi:10.52831/kjhs.1392547

View : 141 | Download : 130

Publication Date : 2024-04-30

Article Type : Research Paper

Abstract :Objective: This study was conducted to determine the food insecurity and nutrition status of individuals working for minimum wage and to identify associated factors. Method: The study was carried out with 189 voluntary females and 197 males working for the minimum wage in various workplaces in the Üsküdar district of Istanbul between February 01, 2022, and March 31, 2022. Descriptive characteristics, dietary habits and food consumption frequency with quantity were inquired and recorded for all participants. In addition, the Household Food Insecurity Access Scale was administered to individuals. All data were collected through face-to-face interviews. Energy and nutrient intakes were determined utilizing the BeBIS 8.2 program. The obtained data were analyzed using the IBM SPSS 22.0 software package. The significance level was accepted as p<0.05. Results: According to the results, out of the total 386 participants, 52.1% were food secure, while 47.9% were not. The majority of food insecure individuals (45.4%) were university graduates. It was observed that the partcipants who were food secure, consumed more dairy products (p=0.040), fruits and vegetables (p<0.01) compared to food insecure individuals. In contrast, animal protein sources (p=0.010), fats (p=0.001), and the bread and cereal group (p<0.001) were found to be consumed more by food insecure individuals. Significant associations were identified between food insecurity and age, additional income for nutrition, and smoking status. A unit increase in age was determined to decrease food insecurity by 0.52 units (p=0.015). Conclusion: Determining the food insecurity status of individuals working for minimum wages as well as addressing diseases related to nutrition will be a crucial step in preventing inadequate and imbalanced nutrition. Making healthy foods more affordable or increasing the overall living standard of individuals is necessary for the continuation of proper nutrition and health.
Keywords : Asgari Ücret, Beslenme, Gıda Güvencesizliği

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