Akademik Veri Yönetim Sistemi
Revista de Nutricao, cilt.37, 2024 (SCI-Expanded)
Objective The study aimed to assess the factors associated with burnout among university students studying online during the COVID-19 lockdown, with a focus on nutrition and lifestyle habits. Methods This cross-sectional web-based study was conducted with university students in Türkiye. Demographic characteristics, dietary habits, dietary supplement usage, the Multidimensional COVID-19 scale, and the Maslach Burnout Inventory-Student Scale of university students were questioned with an online survey. Results A total of 747 students (health science faculties:68.9% and non-health faculties:31.1%) participated in the study. Non-health sciences students had higher median scores of emotional exhaustion (17 vs 15), cynicism (13 vs 10), and total Multi-Dimensional COVID-19 scale (84 vs 80) than health sciences students (respectively; p=0.001, p<0.001, p<0.001). The emotional exhaustion score was positively associated with thoughts about COVID-19 (β=0.266, p<0.001) and negatively with paying attention to diet (β=-1, 142, p=0.005). Students who consumed meat, eggs, and legumes at least once a day had lower emotional exhaustion (β=-0.925, p=0.029), cynicism scores (β=-0.804, p=0.025), and higher academic efficacy (β= 0.550, p=0.034). Consumption of milk and dairy products at least once a day was negatively related to emotional exhaustion (β=-0.844, p=0.033) and cynicism (β=-0.817, p=0.015). Students who consumed at least five daily portions of fruit and vegetables had greater academic efficacy (β=0.669, p=0.015). Conclusion Faculty, grade, thoughts about COVID-19, precautions taken related to COVID-19, and paying attention to diet are the factors that affect students’ burnout during the COVID-19 pandemic. Health education and adopting healthy eating habits are beneficial for combating burnout in critical periods such as pandemics.