Burnout,Fat Intake,and Body Mass Index in Health Professionals Working in a Public Hospital: A Cross-Sectional Study

Abstract

Burnout can have a negative influence on dietary intake, promoting unhealthy eating behaviors in health care workers. This study determined the association between burnout, saturated fat intake, and body mass index (BMI) in a group of health care workers. A cross-sectional study was conducted in 300 health professionals residing in Rioja, Department of San Martin, Peru. Data were collected through an online and face-to-face survey. Burnout was assessed using a scale adapted and validated in the Peruvian population. Additionally, a validated food frequency questionnaire (FFQ) was used to assess habitual fat intake. Both instruments were validated and adapted to the Peruvian population. Data were analyzed using Pearson correlation coefficients and multivariate logistic regression. Values of P < .05 were considered statistically significant. In the adjusted model, it was found that, for each extra point on intake scale, an average of 1.10 (95% CI, 0.57-1.62, P < .001) points increased burnout scale; these results persisted when compared by gender, 1.17 0.49 1.85, and 1.08 0.16 2.00, respectively female male genders. there no association between bmi (P > .05). Future programs and interventions should be considered to minimize the effects of burnout on unhealthy food intake in health care workers in Peru to ensure better medical care by health care professionals on behalf of patients.

Keywords

burnout occupational stress health personnel eating habits body mass index energy intake

What do we already know about this topic?

Burnout is a psychological, emotional, and physical stress syndrome that results from prolonged exposure to occupational stress and is one of the most common psychological states among healthcare workers.

How does your research contribute to the field?

These findings add to the growing body of evidence on factors associated with burnout and provide new opportunities for further studies focused on the temporal relationships between dietary, anthropometric, and other factors associated with burnout among health care workers.

What are the implications of your research for theory, practice or policy?

The results of the study can help prevent burnout, as well as promote healthy eating among health professionals, considering gender differences.

Introduction

Burnout is a syndrome of psychological, emotional, and physical stress that results from prolonged exposure to occupational stress.¹ In addition, it manifests as the negative psychological and physical responses experienced by workers when their skills and creativity do not meet current job requirements, demonstrating little ability to cope, due to the reduction of professional efficiency.^2,3 Burnout can affect any type of professional.¹ However, in the particular case of health professionals, existing studies on the prevalence of burnout have reported high rates.^4,5 Findings from a study of 130 health professionals found a burnout prevalence of 38%; particularly physicians reported higher values with a prevalence of 40%.⁴ Likewise, another study found a mean burnout score of 26.6 (±7.4) among a group of health care workers from 6 hospitals during the COVID-19 pandemic; in addition, they found that more than half of all respondents (n = 326, 53.0%) reported burnout.⁵ It is worth mentioning that our study was conducted during the COVID-19 pandemic. On the other hand, overweight and obesity represent one of the leading causes of death in several countries worldwide. In Peru, according to data from the Instituto Nacional de Estadística e Informática published in 2019, an obesity prevalence of 22.3% was observed in people over 15 years of age, making Peru one of the countries in the region with the highest prevalence.⁶

In addition, work-related psychological problems, including burnout, represent an economic burden for health systems, society and, in particular, for people who are affected by this condition. In fact, it is estimated that burnout causes an economic loss of between $50 000 to $1 million, due to expenses related to training and hiring new professionals, given that some, unable to handle the mental and physical challenges caused by burnout, they decide to quit their jobs.^7,8 Likewise, burnout affects the physical and mental health and behavior of workers, which can cause an unexpected psychological burden and increase the likelihood of making medical errors.³ Considering these financial, social, and health factors, a comprehensive study of the causes and possible consequences of burnout is important.

It is worth mentioning that, in the particular case of health professionals, burnout usually begins during the academic-professional training stage.^9,10 In fact, the transition from university to the labor market is a significant source of tension among healthcare professionals in training.^9,10 Particularly, it is common for physicians to experience burnout at the end of their academic training and at the beginning of their professional careers.¹¹ In relation to nurses, previous research has shown that they suffer higher levels of burnout compared to other health care workers.¹² However, one study found no difference in burnout level between physicians and nurses.¹³ On the other hand, it is worth noting that, when defining the groups vulnerable to burnout and work-related stress among health professionals, the influence of variables such as professional specialty, gender, among other characteristics, stands out. One study showed that burnout levels are higher in women and in employees belonging to ethnic minority groups. More specifically, the study results indicated that nursing assistants, medical assistants, and social workers, as well as in-patient versus out-patient workers, had higher burnout scores. Other factors influencing burnout were gender, with women being more likely than men, and race, with black and Hispanic workers being more affected than whites.¹⁴

Healthy diets are characterized by adequate fat content and are generally rich in vitamins, minerals, dietary fiber, and bioactive elements, which can lead to a higher intake of polyphenols, nutrients that are essential for neurogenesis and neuroprotection, and improvement of mental health symptoms such as burnout.^15,16 In fact, findings from a study conducted on a group of workers reported that the consumption of foods, such as low-fat dairy products, vegetables, fruits and berries, plant foods, and white meat is associated with a low level of burnout symptoms.¹⁷ The influence of dietary intake on psychological health is undeniable and well documented in the literature.¹⁸ It is biologically plausible that dietary patterns abundant in the consumption of antioxidant-rich foods such as fruits and vegetables may favor a better response to job burnout or chronic stress.¹⁸ Therefore, the inclusion in the diet of functional foods that correctly regulate the response to burnout should be considered in the approach and control to obtain better results. Dietary intake in conditions of burnout should focus on the prevention and treatment of associated psychological disorders, particularly the symptoms of burnout.¹⁹

In general, people suffering stress-related psychological conditions tend to opt for an unhealthy diet characterized by low consumption of fruits, vegetables, and whole grains.²⁰ Furthermore, an increase in the consumption of refined foods in response to the risk or presence of mental illness, including burnout, has been demonstrated.^15,21,22 Similarly, one study reported that those experiencing burnout tend to report emotional eating (behavior of eating in response to negative emotions)²³ and uncontrolled eating.²⁴ Some studies have shown that in situations of burnout and work under pressure, there is a tendency to overeat, choosing “comfort foods” that, when consumed, in turn, generate a temporary reduction of stress and provide a superficial feeling of wellbeing.²⁵ These foods are hyperpalatable and tend to be fast foods and snacks which are generally high in caloric density²⁶ and are often consumed for reasons other than hunger or in the absence of hunger and due to a lack of homeostatic need for calories.²⁷ The tendency toward the choice of pleasurable and tasty foods, such as those rich in saturated fats, sodium, and free sugars in stressful situations, is evidenced in other studies.^23,28,29 These factors may be particularly exacerbated in people with excess body weight (overweight/obese) compared to people of normal weight.^23,28,30

Burnout is a known risk factor for obesity in the general population.^31,32 A cross-sectional study has shown that burnout is associated with sedentary lifestyle and obesity.³¹ Also, recently, in a population-based study conducted in Brazil, it was reported that burnout was associated with obesity.³² However, findings from a prospective study failed to demonstrate that exhaustion predicts obesity.³³ On the other hand, most of the previous studies carried out in the general population and in health professionals in particular, have focused on the relationship between work-related stress or job strain with obesity. In fact, findings from a cross-sectional design study of nurses found that high levels of work-related stress were one of the main predictors of overweight/obesity.³⁴ Moreover, findings from 3 longitudinal studies conducted in the general population and that analyzed the prospective association between work-related stress and weight change over 5 years found that greater work-related stress are associated with weight gain among men who were overweight or obese when the study began; however, this association was not observed among women.³⁵ Another analysis reported that men who experienced chronic work-related stress were more likely to develop overall obesity (BMI ≥ 30 kg/m²) and central obesity (waist circumference >102 cm in men and women and >88 cm in women) compared to those without work-related stress.³⁶ These prospective findings highlight the fact that job stress predicts general and central obesity.

Although chronic work-related stress predicts the occurrence of burnout, however, little is known about the relationship between burnout and body mass index (BMI) in healthcare professionals. As suggested in previous studies, understanding these associations will serve as a basis for strategies to address and manage chronic work-related stress, including complications such as burnout.³² Additionally, interventions aimed at addressing burnout should be implemented to limit weight gain among healthcare professionals and the general population, considering that burnout is a factor that may influence how and what health care workers eat and may increase the risk of an increase in BMI.^37,38

Based on the above mentioned, this important area still maintains a clear deficiency on the relationship between burnout, intake of foods rich in specific unhealthy nutrients, and elevated BMI in health care workers. Understanding which foods that are consumed or avoided under conditions of job burnout by health care workers is essential for the theoretical interpretation of the biological pathways involved and for the prevention of the consequences of the negative effects of burnout on the mental and physical health of health care professionals. Therefore, the purpose of this study was to determine the association between burnout, saturated fat intake, and BMI in a group of health care workers.

Materials and Methods

Design, Type of Research, and Participants

A descriptive correlational study of cross-sectional design was carried out. The study included 300 health professionals of both genders working in a public sector hospital located in Rioja, Department of San Martin, Peru. The sample was selected by non-probability convenience sampling, because it was convenient for the researchers to obtain data from the participants.³⁹ Data were collected during the months of October and December 2021. Data were collected through an online and face-to-face survey, which was composed as follows: (1) sociodemographic data including age, years of experience, among others, (2) anthropometric data such as weight and height, (3) 2 questionnaires to assess of burnout and fat intake. The instant messaging platform WhatsApp Messenger and email were used to send the survey. Health workers who did not sign the informed consent were excluded from the study.

Ethical Aspects

Prior to data collection, we explained to the participants what the study consisted of and then requested their voluntary participation after they had signed the informed consent form. The protocol was approved by the Research Ethics Committee of Hospital II-1 Rioja (approval number: CEP-080616). Finally, all procedures contributing to the study were performed in accordance with the ethical criteria of the 1975 Declaration of Helsinki and its subsequent modifications.

Sociodemographic and Anthropometric Data

The sociodemographic data were collected through a registration form, which is made up of factors such as age, gender, origin, physical activity, hours of sleep, department, time worked in the department, weekly working hours, and profession. Anthropometric factors such as weight, height, and BMI were also considered. BMI was classified according to WHO recommendations, as described below: <18.5, underweight; 18.5 to 25, normal; 25 to <30, overweight; and ≥30, obese.⁴⁰

Burnout

Data on burnout were obtained using a scale originally developed by Maslach et al⁴¹ The instrument was adapted and validated in the Peruvian population.⁴² After validation, a reliability value of 0.95 was obtained according to Cronbach’s alpha. The questionnaire is made up of 22 items, with a 7-level response scale (0 = never, 1 = a few times a year or less, 2 = once a month or less, 3 = a few times a month, 4 = once a week, 5 = a few times a week, 6 = every day). It also consists of 3 dimensions: emotional exhaustion (9 items), depersonalization (5 items), and personal fulfillment (8 items). The minimum score is 0 and the maximum is 132, a higher score means, a higher level of burnout.

Fat Intake

Fat intake was assessed using a validated food frequency questionnaire (FFQ) created by Block et al in 2000 (Block Fat Screener, NutritionQuest, Berkeley, CA, EE. UU.)⁴³ and previously adapted and validated in the Peruvian population.^44,45 It is made up of 16 items that evaluate the habitual intake of fat. The questionnaire includes questions on frequently consumed high-fat foods (41 foods) and is designed to rank individuals with respect to their total habitual fat intake. This FFQ of fat consumption is measured with scales that determine the following frequencies: 1 time per month or less = 0 point, 2 to 3 times per month = 1 point, 1 to 2 times per week = 2 points, 3 to 4 times per week = 3 points and 5 to more times per week = 4. The sum of the scores corresponding to 0 to 7 points equals a very low fat intake, 8 to 14 points equals a medium fat intake, 15 to 22 points equals a high fat intake, and 23 or more points equals a very high fat intake.

Statistical Analysis

The data was verified and entered using the Microsoft Excel program in its 2016 version. Subsequently, R (version 4.1.1) and R Studio programs were used for processing and statistical analysis. For the descriptive analysis of the data, tables of absolute frequencies and percentages were used. To examine the associations between variables, Pearson’s correlation coefficients were calculated. Crude and adjusted Odds Ratios (OR) with a 95% confidence interval (95% CI) between the scores obtained on saturated fat intake and burnout were calculated from multivariable logistic regression analysis. Models that included possible confounding factors were adjusted. Values of P < .05 were considered statistically significant.

Results

The largest proportion of the participants were from the Peruvian Amazon (46.7% of women and 44.2% of men). The most representative professions among the surveyed professionals were nursing (33.1%), followed by medicine (30.8%) with an experience of less than 9 years (82.7%). Women reported high levels of burnout at 27.5% relative to men (15.8%), P = .014. Similarly, 25.9% of women reported high fat intake compared to men (13.9%), P = .039. Finally, the proportion of excess body weight (overweight and obesity) was slightly higher in women (42.2%) (See Table 1).

Table 1.

Sociodemographic characteristics of the participants.

Characteristics	Gender				P ^b
	Female		Male			N (135)^a	% (45)	N (165)^a	% (55)
	Age (year)	35 (29, 42)		33 (29, 40)		.346
Weight (kg)	64 (56, 70)		65 (56, 70)			.974
Height (m)	1.59 (1.55, 1.65)		1.60 (1.55, 1.66)		.319
BMI (m/kg2)	24.61 (22.72, 26.26)		24.45 (22.66, 25.82)		.461
Place of residence					.707
Peruvian Amazon	63	46.7	73	44.2
Coast	47	34.8	55	33.3
Highlands	25	18.5	37	22.4
Profession					.013
Physician	43	31.9	49	29.7
Nurse	50	37.0	48	29.1
Nutritionist/Dietician	19	14.1	14	8.5
Technical staff	23	17.0	54	32.7
Years of experience					.965
<9	112	83.0	136	82.4
10-19	16	11.9	19	11.5
20-29	5	3.7	8	4.8
≥ 30	2	1.5	2	1.2
Burnout					.014
Low	18	13.3	33	20
Medium	80	59.2	106	64.2
High	37	27.5	26	15.8
Fat intake					.039
Low	22	16.3	39	23.6
Medium	78	57.8	103	62.4
High	35	25.9	23	13.9
BMI					.603
Underweight	0	0	2	1.2
Normal	78	57.8	97	58.8
Overweight	52	38.5	59	35.8
Obesity	5	3.7	7	4.2

n (%); Median (interquartile range), BMI; body mass index.

Wilcoxon rank sum test; Pearson’s Chi-squared test; Fisher’s exact test.

In both crude and confounder-adjusted models, a significant association was found between the score obtained on the fat intake scale and burnout. More specifically, in the adjusted model, it was found that for each extra point on the fat intake scale, there was an average increase of 1.10 (95% CI, 0.57-1.62) points on the burnout scale. When comparing between genders, we observed that, in the female gender, for each extra point on the fat intake scale, there was an average increase of 1.17 (95% CI, 0.49-1.85) points on the burnout. In the male gender, for each extra point on the fat intake scale, there was an average increase of 1.08 (95% CI, 0.16-2.00) points on the burnout scale (See Table 2).

Table 2.

Crude and Adjusted Multivariate Association Between Fat Intake Score and Burnout.

	Crude OR			Adjusted OR^a
	B	95% CI	P	B	95% CI	P
All
Fat intake	1.39	0.92-1.87	<.001	1.10	0.57-1.62	<.001
Female
Fat intake	1.36	0.82-1.90	<.001	1.17	0.49-1.85	<.001
Male
Fat intake	1.12	0.21-2.03	.016	1.08	0.16-2.00	.022

Model in all adjusted for age, gender, origin, diet, and profession. Models by gender adjusted for age, origin, diet, and profession.

Figure 1 evidences the relationship between BMI and burnout in total participants. However, there was no statistically significant correlation between burnout and BMI in both men and women.

Figure 1.

Correlation between body mass index and burnout in the total sample.

In Figure 2, correlation analyses between burnout and fat intake score showed a statistically significant and positive correlation. More specifically, fat consumption increases as burnout increases in both men and women.

Figure 2.

Correlation between fat intake and burnout in the total sample.

Figure 3 reported the results of the correlation analysis between burnout and fat intake among participants who presented a fat intake score greater than 20. Statistical significance was observed showing a positive linear relationship where the higher the level of burnout, the higher the fat intake.

Figure 3.

Correlation between fat intake and burnout among those participants who presented a fat intake score greater than 20.

Discussion

This study aimed to determine fat intake and BMI and their relationship with burnout in a group of health care workers. In this study, the main results were as follows: (a) a significant association was found between the fat intake score and burnout in both crude and confounder-adjusted models; the results persisted when compared between genders; (b) furthermore, among participants who had a fat intake score greater than 20, statistical significance was observed showing a positive linear relationship, where the higher the level of burnout, the higher the fat intake.

The presence of healthy fats in the diet is an indicator of healthy eating.⁴⁶ Healthy fats are important for cell function, facilitate the utilization of fat-soluble vitamins, and promote the bioavailability of carotenoids.⁴⁶ However, there is an association between unhealthy fats and non-communicable diseases.⁴⁷ For example, saturated fats can increase blood cholesterol levels, negatively impacting cardiovascular health.⁴⁸ Therefore, reducing the consumption of saturated fats should be part of the policy strategies for the prevention of noncommunicable diseases.^49,50 Unhealthy fats are also consumed in times of burnout.

The scientific literature has documented the impact of burnout on the dietary intake of health care workers and the general population.^20,51 The burnout present in health professionals can have a negative influence on dietary intake, favoring unhealthy eating behaviors such as fat consumption.²⁴ Previous findings from studies indicate that in stressful and strenuous work environments, people tend to have a penchant for high-fat foods.^52,53 In our study, we found a significant association between the fat intake score and burnout in both crude and confounder-adjusted models. This is in line with another study that showed that people tend to consume these high-fat foods in response to the risk or presence of mental illness, such as burnout, work-related stress, or depression.²¹ In addition, they tend to opt for a diet characterized by a low consumption of fruits, vegetables, and whole grains.^15,20

Foods rich in saturated and trans fats are very tasty and appetizing. In fact, some studies have shown that in adverse emotional situations and work under pressure, there is a tendency to overeat, choosing “comfort foods” that, when consumed, in turn, generate a temporary reduction of burnout, providing a sense of wellbeing and superficial satisfaction.^23,24 These “comfort foods” are often hyperpalatable (high in fat), such as fast food, snack foods, and calorie-dense foods²⁶ and are often consumed for reasons other than hunger or in the absence of hunger.²⁷ The tendency toward the choice of pleasurable and tasty foods, such as those rich in saturated fats, sodium, and free sugars in times of work tension, is evidenced in other studies.^28,29 Similarly, results found in studies conducted in other occupations found that high workload was associated with higher intake of energy and saturated fat and sugar.⁵⁴ These findings were also evidenced in animal studies.⁵⁵ For example, in a study conducted in rats, it has been reported that stress consistently increased the intake of highly palatable foods, more specifically, foods such as lard or sugar.⁵⁵

Furthermore, in the current study, among participants who had a fat intake score greater than 20, a positive linear relationship was observed; in fact, the higher the level of burnout, the higher the fat intake. Excessive consumption of a high-fat diet can alter noradrenergic activity, glucocorticoids, and corticotropin-releasing factor, favoring an increase in the sensitivity of reward pathways, which, in turn, influences the inclination toward addictive substances and hyperpalatable foods, increasing greater desire and dietary intake.⁵⁶ The composition of processed foods with their tempting taste may justify why people choose certain foods over others when under stressful working and job burnout conditions. These factors may be particularly exacerbated in people who are overweight (overweight/obese) compared to people of normal weight.

In addition, it is important to mention that some factors, such as lack of time and having limited food options.⁵⁷ On the one hand, when workers have a high workload or face tight deadlines, they may feel the need to eat quickly to save time and get back to their tasks; Furthermore, they may eat food at all times during the 24-h period, which leads to weight gain and obesity.⁵⁸ On the other hand, in some work environments, healthy food choices may be limited or non-existent.⁵⁹ This can lead to workers frequently resorting to fast and non-nutritious options, such as fast food and ultra-processed foods.⁶⁰ Consequently, it is important to take these factors into account when implementing strategies to promote healthy eating, including meal planning, promoting healthy choices in the workplace, and raising awareness of the importance of a balanced diet.

In our study, we found no association between burnout and BMI. Burnout is an indicator that increases the risk of developing obesity in the general population.^31,32 A cross-sectional analysis has shown a correlation between burnout and lack of physical activity, as well as obesity.³¹ Moreover, a recent study reported a link between burnout and obesity.³² However, the results of a prospective study failed to demonstrate that burnout is predictive of obesity.³³ On the other hand, most previous studies, both in the general population and in health professionals in particular, have focused on the connection between job stress or work pressure with obesity. In fact, findings from a cross-sectional design study of nurses found that high levels of job stress were a major predictor of excess body weight.³⁴ These findings, although partially, could be due to the fact that the work of health care workers is demanding and many of them work in shifts. Furthermore, in the current study, it was found that the highest proportion of participants reported high fat intake, which, in turn, could be related to the weight status of the respondents. Therefore, the implementation of interventions aimed at addressing burnout to prevent weight gain among health professionals and the general population should be a priority of public health strategies and policies.

In the current study, the proportion of women reporting high burnout was significantly higher compared to men. In the current study, the proportion of women reporting high burnout was significantly higher compared to men. In similar studies, female nurses were reported to be more likely to experience burnout compared to their male counterparts.^61,62 One possible explanation for these findings could be the fact that nurses are working women who also assume the role of mothers, which leads them to bear a heavier and more complex workload than men or even women in general, given that they play multiple roles in the family and in society. In addition, approximately 83.4% of the total participants in the current study presented between medium and high burnout. One possible justification for these findings is that the health care workers selected to participate in this study were on the front line of care during the COVID-19 pandemic. In fact, previous research has reported that employees working in the front line of care experienced higher levels of burnout compared to those who worked in other care units.⁶² It is possible that working directly with COVID-19 affected patients generates a type of cumulative vicarious trauma for frontline workers, which could have direct effects on their level of mental health.⁶³

Implications for Public Health

The findings of this study have relevant implications for the clinical practice of health care workers. Health care facilities, particularly human resource managers in hospital centers, should be aware of the negative impact of burnout on unhealthy eating behaviors, such as the intake of high-calorie dense foods rich in fat. The evidence provided by this study could favor the implementation of psychological and nutritional education programs to ensure the mental and physical well-being of health care workers who care for patients, because adequate medical care free of medical errors depends on the emotional and physical health levels of the workers. More specifically, considering the role of adequate nutrition in the fight against burnout among health care workers, it is suggested the implementation of nutritional campaigns in conjunction with the nutritional services of hospitals and health care facilities taking into account the following objectives: (a) nutritional education, where information and education on healthy and balanced nutrition is provided; (b) access to healthy food, ensuring that health workers have access to healthy meal and snack options in the dining halls and water in the rest areas of health centers; and (c) promotion of healthy eating habits, encouraging healthy dietary habits, such as bringing home-prepared meals, avoiding the consumption of high-calorie dense foods, and teaching the importance of eating at appropriate times. In addition, it is important that nutritional campaigns include emotional and psychological support components, because job burnout can be related to stress and emotional demands on workers; therefore, providing resources and support services to help workers manage stress can contribute to their overall well-being. Finally, it is suggested that the impact of nutritional campaigns be evaluated and their effectiveness monitored. This may include collecting data on the adoption of healthy eating habits, worker satisfaction with available food options, and monitoring physical and mental health indicators.

Limitations

In this study, some limitations must be addressed. For example, this is a cross-sectional design study, therefore, a causal relationship between the variables burnout and the independent variables cannot be confirmed. Moreover, the study has only considered the intake of a specific nutrient (fat), therefore, in future studies, the inclusion of other dietary factors associated with burnout in health professionals is suggested. On the other hand, the study was conducted in a single hospital in a specific region of Peru, and it was not possible to recruit a large random sample, which limits the representativeness of the study population and the extrapolation of results to similar populations; therefore, it is suggested that multiple regions of the country can be included, to favor the inclusion of different hospitals and thus achieve a representative sample. In addition, it is possible that workers who were highly stressed and exhausted were less attracted to take the survey. Similarly, although some of the data were collected face-to-face, the fact of collecting self-reported information raises concerns about respondents’ accurate recall. Nevertheless, the use of validated instruments is a strength of the study.

Conclusion

This study revealed a significant association between fat intake score and burnout in both crude and confounder-adjusted models; the results persisted when comparing between genders; in addition, among the participants who had a fat intake score greater than 20, statistical significance was observed showing a positive linear relationship, where the higher the level of burnout, the higher the fat intake. In light of these findings, future intervention programs should be considered to minimize the negative effects of burnout on unhealthy food intake in health care workers in Peru to ensure better medical care by health care professionals for the benefit of patients.

Supplemental Material

sj-pdf-1-inq-10.1177_00469580231189601 – Supplemental material for Burnout, Fat Intake, and Body Mass Index in Health Professionals Working in a Public Hospital: A Cross-Sectional Study

Supplemental material, sj-pdf-1-inq-10.1177_00469580231189601 for Burnout, Fat Intake, and Body Mass Index in Health Professionals Working in a Public Hospital: A Cross-Sectional Study by Cristabel Vasquez-Purí, Jhoes Naylin R. Plaza-Ccuno, Anderson N. Soriano-Moreno, Yaquelin E. Calizaya-Milla and Jacksaint Saintila in INQUIRY: The Journal of Health Care Organization, Provision, and Financing

Footnotes

Author’s Contributions

CV-P and JNR-C were in charge of the project as principal researchers. JS and YEC-M participated in the development of the study design. CV-P, JNR-C, and JS were in charge of survey design and data collection. ANS-M and JS performed the statistical analyses and interpretation of the results. ANS-M and JS wrote the first draft of the manuscript. YEC-M has critically reviewed the intellectual content of the manuscript. All authors reviewed and approved the final version of the manuscript.

Declaration of Conflicting Interests

The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

Funding

The author(s) received no financial support for the research, authorship, and/or publication of this article.

ORCID iD

Jacksaint Saintila

Supplemental Material

Supplemental material for this article is available online.

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