Association of socioeconomic, labor and health variables related to Food
               Insecurity in workers of the Popular Restaurants in the city of Rio de
               Janeiro

Falcão, Ana Cristina Marcotullio Lopes; Aguiar, Odaleia Barbosa de; Fonseca, Maria de Jesus Mendes da

doi:10.1590/1415-52732015000100007

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Original Articles • Rev. Nutr. 28 (1) • Jan-Feb 2015 • https://doi.org/10.1590/1415-52732015000100007 copy

Association of socioeconomic, labor and health variables related to Food Insecurity in workers of the Popular Restaurants in the city of Rio de Janeiro

Associação das variáveis socioeconômicas, laborais e de saúde relacionadas à Insegurança Alimentar em trabalhadores dos Restaurantes Populares do município do Rio de Janeiro

Authorship SCIMAGO INSTITUTIONS RANKINGS

Objective:

This study aimed to analyze the prevalence of perceived food insecurity in households of employees of Popular Restaurants, as well as associate this perception with socioeconomic, labor and health variables.

Methods:

This is a cross-sectional study of 273 workers from seven restaurants located in the city of Rio de Janeiro, Brazil. We applied a questionnaire with different scales and anthropometric measurements were taken. Assessment of food insecurity was performed using the Brazilian Food Insecurity Scale, classifying individuals in food security and food insecurity. The analyses were performed by calculating the gross and adjusted odds ratio. The logistic regression was performed considering three groups of variables: socio-economic, employment and health.

Results:

The estimated prevalence of food insecurity was 53.7%. The variables: education (OR=2.39; 95%CI=1.38-4.16), time working in kitchens <29 months (OR=2.72; 95%CI=1.44-5.16) and opinion on the satisfaction with food composition and regularity (OR=2.01; 95%CI=1.12-3.57) were significantly associated with food insecurity.

Conclusion:

Although the study population find themselves inserted into a social facility to promote food security, food insecurity results are worrying. Additionally, factors like lower education and less time working in restaurants increased the chance to realize their households in food insecurity.

Food security; Socioeconomic factors; Workers

Variables	Insecurity		OR	95%CI
Variables	n	%	OR	95%CI
Gender
Male Female	82 63	52.2 55.8	1.00 1.13	0.69 - 1.84
Education level
>9 years of formal education Up to 9 years of formal education	50 95	43.5 61.3	1.00 2.06	1.26 - 3.36
Age group
19-39 40 or more	86 59	54.4 52.7	1.00 0.97	0.6 - 1.59
Marital status
Single1 Married	69 74	57.5 50.3	1.00 1.35	0.83 - 2.21
Skin color
White Brown Black	24 44 77	50.0 54.3 54.6	1.00 1.20 1.19	0.62 - 2.32 0.58 - 2.43
Children
No Yes	42 103	52.5 54.8	1.00 1.76	0.15 - 20.23
Home
Owned Not owned2	99 46	50.0 63.9	1.00 1.77	1.01- 3.08
Basic sanitation³
Very good Good Regular	133 7 6	53.8 41.2 83.3	1.00 0.60 4.29	0.22 - 1.63 0.49 - 37.22
Receives social benefit⁴
No Yes	102 43	50.5 63.2	1.69	0.96 - 2.97
Socioeconomic classification (Abep)
B1/B2 C1 C2/D	24 63 58	46.2 52.5 60.4	1.00 1.27 1.72	0.66 - 2.44 0.87 - 3.41
Income per member (minimum salaries)
More than 2 to 5 More than 1 to 2 More than ½ to 1 More than ¼ to ½ Up to ¼	2 29 39 67 8	50 50 49.4 59.3 66.7	1.00 1.45 1.46 2.09 3.00
	2 29 39 67 8	50 50 49.4 59.3 66.7	1.00 1.45 1.46 2.09 3.00	0.23 - 9.32 0.23 - 9.23 0.34 - 13.02 0.35 - 25.87
Satisfaction with food prices
Satisfied Dissatisfied	57 88	50.4 56.1	1.00 0.80	0.49 - 1.31

Variables	Insecurity		OR	95%CI
Variables	n	%	OR	95%CI
Position
ADM/Die¹ Production² GSA/Attendant	18 41 86	40.9 51.9 58.5	1.00 1.56 2.04	0.74 - 3.28 1.03 - 4.04
Employed at popular restaurants
≥72 months ≥29 months and <72 months <29 months	41 50 54	42.7 58.8 61.4	1.00 1.92 2.13	1.06 - 3.46 1.18 - 3.84
Commuting time³
<40 minutes ≥40 minutes and <60 minutes ≥60 minutes	51 39 55	58.6 52.7 50.9	1.00 0.79 0.73	0.42 - 1.48 0.41 - 1.29
Has another job to increase income
No Yes	69 76	48.6 59.4	1.00 1.55	0.95 - 2.5

Variables	Insecurity		OR	95%CI
Variables	n	%	OR	95%CI
Perceived health
Very good Good Regular/bad	42 72 31	53.8 50.7 62.0	1.00 0.82 1.28	0.47 - 1.44 0.62 - 2.66
Body Mass Index
Normal¹ Overweight²	58 85	49.6 56.3	1.00 0.76	0.47-1.24
Satisfaction with diet composition/regularity
Satisfied³ Dissatisfied	91 54	48.9 64.3	1.00 1.55	0.95 - 2.5
Has a balanced diet
Yes No	68 77	47.2 61.1	1.00 0.57	0.35 - 0.92
Fruit and vegetable intake frequency
Daily 2 to 6 times a week 1 or fewer times a week	66 52 27	52 53.6 58.7	1.00 1.08 1.27	0.63 - 1.85 0.64 - 2.52
Smoker
Yes No	25 120	56.8 53.1	1.19 1.00	0.62 - 2.31
Alcohol intake⁴
No Yes	72 73	50.3 57.9	1.00 0.73	0.45 - 1.19

Variables
	Crude		Adjusted		p-value
	OR	(95%CI)	OR	(95%CI)	p-value
Socioeconomic set
Education level
> than 9 years Up to 9 years	1.00 2.06	1.26 - 3.36	1.00 2.76	1.61 - 4.73	0.0002
Labor set
Employed at popular restaurants
≥72 months ≥29 months and <72 months <29 months	1.00 1.92 2.13	1.06 - 3.46 1.18 - 3.84	1.00 2.20 2.71	1.17 - 4.15 1.45 - 5.11	0.014 0.002
Health set
Satisfaction with diet composition/regularity
Satisfied Dissatisfied	1.00 1.55	0.95 - 2.5	1.00 2.10	1.19 - 3.70	0.011

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[1] COLLABORATORS ACML FALCÃO and OB AGUIAR helped to conceive the study; define the method; collect, process, and analyze the data; and write the article. MJM FONSECA helped to define the method; process and analyze the data; and write and review the article.