Proceedings of the 2nd World Conference on Health and Social Sciences (WCHSS 2024)

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The Relationship between Macronutrient Intake and Nutritional Status with Employees Fatigue Levels in Hospital Catering Industry

Authors
M. Dias Randika Nugraha1, Isti Istianah1, Renan Prasta Jenie1, *
1Binawan University Faculty of Health Sciences and Technology, East Jakarta, Indonesia
*Corresponding author. Email: Renan.prasta@binawan.ac.id
Corresponding Author
Renan Prasta Jenie
Available Online 26 June 2025.
DOI
10.2991/978-94-6463-774-8_19How to use a DOI?
Keywords
Macronutrient intake; Nutritional status; Work fatigue
Abstract

A common issue in the workplace is fatigue. One of the causes is inadequate nutritional intake. This study examined the relationship between macronutrient intake and nutritional status, as well as work fatigue, in industry catering in a hospital The study was conducted with a sample of 63 employees using a cross-sectional design. Data were collected through a 2x24-hour food recall questionnaire, weight and height measurements, and a fatigue scale (JIFRC). The results showed that 60.3% of employees experienced mild fatigue, and 42.9% had normal nutritional status. From the results of the correlation test, it was found that there was no significant relationship between nutritional status and energy, protein, and carbohydrate intake with fatigue, but there was a significant relationship between carbohydrate intake and fatigue levels. Marked by a value of p = 0.201 for nutritional status and fatigue, and p = 0.107 macronutrient intake related to fatigue (energy), p = 0.149 (protein), p = 0.342 (fat), and p = 0.017 (carbohydrate). Thus, maintaining adequate and quality carbohydrate intake can help reduce the risk of fatigue during work. It is recommended to choose complex carbohydrate sources such as brown rice, oatmeal, fruits or vegetables, which provide more stable and long-lasting energy than simple carbohydrates.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2nd World Conference on Health and Social Sciences (WCHSS 2024)
Series
Advances in Health Sciences Research
Publication Date
26 June 2025
ISBN
978-94-6463-774-8
ISSN
2468-5739
DOI
10.2991/978-94-6463-774-8_19How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - M. Dias Randika Nugraha
AU  - Isti Istianah
AU  - Renan Prasta Jenie
PY  - 2025
DA  - 2025/06/26
TI  - The Relationship between Macronutrient Intake and Nutritional Status with Employees Fatigue Levels in Hospital Catering Industry
BT  - Proceedings of the 2nd World Conference on Health and Social Sciences (WCHSS 2024)
PB  - Atlantis Press
SP  - 196
EP  - 206
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-774-8_19
DO  - 10.2991/978-94-6463-774-8_19
ID  - Nugraha2025
ER  -