Workplace Factors Shaping Unhealthy Food Choices Among Staff

Abstract

Unhealthy food consumption among workers is an issue with significant implications for physical and mental health. This study investigates the factors influencing unhealthy eating behaviors among staff workers at University Malaysia Sabah (UMS). Utilizing a quantitative research design, data were collected from 343 respondents through structured questionnaires, addressing workplace environmental barriers, stress-induced emotional eating, and the association between education level and healthy eating knowledge. Key findings reveal that workplace factors, such as lack of healthy food options (mean= 4.13, SD= 0.94) and work pantry facilities (mean= 4.11, SD= 0.92), significantly hinder healthy eating. Stress levels showed a weak yet statistically significant correlation with emotional eating behaviors (Spearman’s rho = 0.284, p < 0.001). Furthermore, a significant association was found between higher education levels and greater knowledge of healthy eating (χ² = 243.169, p < 0.001). These results underscore the need for workplace interventions, including policy enhancements, stress management programs, and targeted nutritional education, to promote healthier eating behaviors and overall well-being among UMS workers.