Exploring U.S. Food System Workers' Intentions to Work While Ill during the Early COVID-19 Pandemic: A National Survey.
Exploring U.S. Food System Workers' Intentions to Work While Ill during the Early COVID-19 Pandemic: A National Survey.
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DOI：
10.3390/ijerph20021638
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发表时间：
2023-01-16
影响因子：
--
通讯作者：
Neff, Roni A. A.
中科院分区：
文献类型：
--
作者：
Ceryes, Caitlin A. A.;Agnew, Jacqueline;Wirtz, Andrea L. L.;Barnett, Daniel J. J.;Neff, Roni A. A.
在Covid-19的早期，“待在家里”有效，许多美国（美国）的粮食系统工作人员在轶事上遇到了全国粮食供应链行动，尽管我们在7月31日在线调查中遇到了症状，但遇到了症状的障碍。分析，我们调查了与工人参加工作的意图，即在19日早期的大流行期间，有8.8％的受访者打算参加Covid-19的疾病症状（41.1％），这是一个较低的工作人员，该疾病的范围是较低的，这是一个概率的，这是一个概率的。 [AOR] 0.52，95％的置信区间（CI）0.37，0.75）相对于报告较低的工人报道的人（AOR 2.06，95％CI 1.35，3.13）或非常低（AOR 2.31，95％CI 1.50，3.13）有能力的员工感觉自己在大流行期间生病时可以休假，这对于维持个人和工作场所的健康至关重要。
With “stay at home” orders in effect during early COVID-19, many United States (U.S.) food system workers attended in-person work to maintain national food supply chain operations. Anecdotally, many encountered barriers to staying home despite symptomatic COVID-19 illness. We conducted a national, cross-sectional, online survey between 31 July and 2 October 2020 among 2535 respondents. Using multivariable regression and free-text analyses, we investigated factors associated with workers’ intentions to attend work while ill (i.e., presenteeism intentions) during the early COVID-19 pandemic. Overall, 8.8% of respondents intended to attend work with COVID-19 disease symptoms. Almost half (41.1%) reported low or very low household food security. Workers reporting a higher workplace safety climate score were half as likely to report presenteeism intentions (adjusted odds ratio [aOR] 0.52, 95% confidence interval (CI) 0.37, 0.75) relative to those reporting lower scores. Workers reporting low (aOR 2.06, 95% CI 1.35, 3.13) or very low (aOR 2.31, 95% CI 1.50, 3.13) household food security levels had twice the odds of reporting presenteeism intentions relative to those reporting high/marginal food security. Workplace culture and safety climate could enable employees to feel like they can take leave when sick during a pandemic, which is critical to maintaining individual and workplace health. We stress the need for strategies which address vulnerabilities and empower food workers to make health-protective decisions.
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影响因子：
3.7
作者：
Barnett DJ;Balicer RD;Thompson CB;Storey JD;Omer SB;Semon NL;Bayer S;Cheek LV;Gateley KW;Lanza KM;Norbin JA;Slemp CC;Links JM
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DOI：
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发表时间：
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DOI：
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发表时间：
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影响因子：
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