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dc.contributor.authorMay, William Michaelen_US
dc.date.accessioned2016-09-22T18:26:43Z
dc.date.available2016-09-22T18:26:43Z
dc.date.issued1987en_US
dc.identifier.urihttp://hdl.handle.net/10919/73024
dc.description.abstractThe effects of shiftwork can be complex and nonuniform. This study was conducted to determine the dietary patterns, behavioral/health perceptions, and nutrition knowledge of smoking and nonsmoking foodservice shiftworkers.
Data were collected with the use of a questionnaire and food frequency list. Seventy- seven participants were used in the study: 41 smokers and 36 nonsmokers. These participants were employees of the Virginia Polytechnic Institute and State University foodservice system. Each was employed on a full- time basis and was considered to be bluecollar status.
The smoking foodservice shiftworkers perceived a higher number of diagnosed medical conditions than the nonsmokers. They also consumed significantly less food than the nonsmokers in five of the six food/drink groups as indicated on the food frequency list. No significant differences were determined between smokers and nonsmokers for nutrition knowledge, food type selection- (sweets, fast foods, convenience foods/beverages, and cafeteria served foods), restfulness/relaxation, overall health perception, and organizational lifestyle.
The need for smoker cessation education and for information regarding nutrition and health practices was identified by this study. Further investigation into each of the various aspects of this study is warranted.
en_US
dc.format.extentviii, 73 leaves : ill. ; 28 cm.en_US
dc.format.mimetypeapplication/pdfen_US
dc.language.isoen_USen_US
dc.publisherVirginia Polytechnic Institute and State Universityen_US
dc.subject.lccLD5655.V855 1987.M398en_US
dc.subject.lcshWorking class -- Tobacco use.en_US
dc.subject.lcshFood service employees -- Tobacco use.en_US
dc.titleThe Dietary Patterns, Behavioral/Health Perceptions, and Nutrition Knowledge of Smoking and Nonsmoking Foodservice Shiftworkersen_US
dc.typeThesisen_US
dc.contributor.departmentHuman Nutrition and Foodsen_US
dc.description.degreeMaster of Scienceen_US
dc.description.notesBibliography: leaves 69-72.en_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineHuman Nutrition and Foodsen_US
dc.type.dcmitypeTexten_US


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