Qualidade de vida no trabalho de colaboradores de unidades de alimentação e nutrição : uma revisão sistemática

Abstract

The Food and Nutrition Units (UAN) perform technical and administrative activities necessary for the production of collective meals, and, due to the high demand, the inadequate conditions and the short time for the execution of the processes, they present intense pace of work, continuous and exhausting, impacting the health conditions and quality of life of employees. OBJECTIVE: To systematically review the relationship between the working and health conditions of employees and the quality of working life (QWL) in food and nutrition services. METHODS: Descriptive study of systematic literature review. The articles were selected from electronic platforms of scientific databases and those that met the previously prepared inclusion criteria were included in the review. RESULTS: The extracted information was characterized, with the description of the works and the information of interest. The studies included in the systematic review were published between 2007 and 2020, addressing topics related to the work process and health conditions of employees (1); the understanding and verification of QWL in the work environment; the effect of the stressful environment on the health, work and life conditions of employees; and, the factors associated with food insecurity and overweight among employees of an FNU. The authors point out that the work processes carried out at the UAN and inadequate environmental and ergonomic circumstances significantly impact health and work conditions, influencing the emergence of health problems and lower productivity and QWL among employees. CONCLUSION: Due to the characteristics of the activities and working conditions found, the UAN is a propitious place for the elaboration of QWL actions, however, there are still few studies that address this theme.