Presentation Information
[5OlXCzC1-11]Insights of Dietary Habits Among Female Workers in Micro Industries of Bangladesh: A Cross-Sectional Study.
*Isfat Jahan Bristi1, Bilkis Banu1 (1. Independent University, Bangladesh (Bangladesh))
Keywords:
Dietary habit,Workplace nutrition,Women's health,Industrial workforce
Bacground: Workplace wellness has been globally emphasized, yet women workers, especially those balancing productive and reproductive roles, remain highly vulnerable to poor nutrition and health risks. In South Asia, female informal-sector workers show alarming levels of low dietary diversity, nutrition knowledge gaps, anemia, and comorbidities, including in Bangladesh. Despite women constituting the majority of Bangladesh’s micro-industry workforce, evidence on their dietary habits is scarce, underscoring the need for this study to inform targeted, gender-sensitive nutritional interventions. This study aimed to examine eating patterns and contributing factors among female cottage industry workers.
Method: A cross-sectional survey was conducted among 312 female workers randomly selected from micro-industries in Dhaka, Rajshahi, and Barishal divisions of Bangladesh. Face-to-face interviews using a pre-tested, semi-structured questionnaire were used to collect information. Bivariate and multivariate logistic regression analyses were performed to identify significant predictors for poor dietary habits, reporting odds ratios (95% CI).
Results: Poor dietary habits were observed in 63.1% of respondents. Higher odds seen among women with poor dietary habits from extended families (AOR = 2.38; 95% CI: 1.25-4.52), in service jobs (AOR = 2.58; 95% CI: 1.35-4.92), without business experience, and in small-scale food processing (AOR = 3.16; 95% CI: 1.21-8.23). Not retaining rice starch, not washing vegetables, and consuming sweetened traditional foods increased risk, while purifying water improved diet.
Consideration: Findings are limited by the cross-sectional design and focus on selected female micro-industry workers, which may restrict generalizability to other regions, industry types or male workers.
Conclusions: Dietary habits are shaped by sociodemographic, occupational, and food-handling factors. Interventions, such as balanced-plate training, workplace support, community programs, and long-term research, should involve female workers, men, and mothers-in-law to improve household-level nutrition.
Method: A cross-sectional survey was conducted among 312 female workers randomly selected from micro-industries in Dhaka, Rajshahi, and Barishal divisions of Bangladesh. Face-to-face interviews using a pre-tested, semi-structured questionnaire were used to collect information. Bivariate and multivariate logistic regression analyses were performed to identify significant predictors for poor dietary habits, reporting odds ratios (95% CI).
Results: Poor dietary habits were observed in 63.1% of respondents. Higher odds seen among women with poor dietary habits from extended families (AOR = 2.38; 95% CI: 1.25-4.52), in service jobs (AOR = 2.58; 95% CI: 1.35-4.92), without business experience, and in small-scale food processing (AOR = 3.16; 95% CI: 1.21-8.23). Not retaining rice starch, not washing vegetables, and consuming sweetened traditional foods increased risk, while purifying water improved diet.
Consideration: Findings are limited by the cross-sectional design and focus on selected female micro-industry workers, which may restrict generalizability to other regions, industry types or male workers.
Conclusions: Dietary habits are shaped by sociodemographic, occupational, and food-handling factors. Interventions, such as balanced-plate training, workplace support, community programs, and long-term research, should involve female workers, men, and mothers-in-law to improve household-level nutrition.
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