Formation of eating behaviour in doctors of various specialties

Introduction. Nutrition is one of the important environmental factors that determine human health. Each person is individual, and food stereotypes formed in the family from childhood directly affect his eating behaviour in adulthood, regardless of the chosen specialty. The purpose of this investigation was to study the peculiarities of the formation of eating behaviour in doctors of different specialties carrying out medical activities in medical instituions of different forms of ownership in the South of Kuzbass. Materials and methods. To assess eating behaviour, a questionnaire survey was conducted; the study was selective. The total sample size was sixty three female doctors, average age was 38.6±3.4 years, working only during the day, married, with one or more children. When studying eating behaviour, there were taken into account as follows: awareness of nutrition issues, peculiarities of food choice, diet; the subjects underwent anthropometry; calculation of the weight index when ranking nutrition awareness factors. Results. The determining factors when choosing food products were taste preferences (50.0%) and the cost of the food product (33.0%). An analysis of the multiplicity of food consumption showed that bread and bakery products, potatoes, butter, and vegetable oils were present in the daily diet, and meat, vegetables, pasta, and cereals were consumed daily by 39-56% of respondents. When choosing food products in families (weight index – 11.2), a significant role was given to taste preferences in the family, in second place in importance (weight index – 6.9) was the level of education of the spouse, in third place was the number of children in the family (weight index – 2.0). Limitations. This study is limited to a sample of a group of doctors working in outpatient-and-polyclinic institutions and medical institutions of various forms of ownership in the South of Kuzbass. Conclusion. The elaboration of preventive measures among doctors on healthy nutrition should be carried out taking into account previously identified violations and be personalized and regional in nature.