The effects of work on the dietary behaviour of mortuary workers in selected regions of Ghana

Anita Fafa Dartey; Portia Pomaa; Percival Dela Agordoh; Eunice Berko Nartey; Nathaniel Kossi  Vivor

doi:10.18203/2394-6040.ijcmph20260668

Authors

Anita Fafa Dartey School of Nursing and Midwifery University of Health and Allied Sciences, PMB 31, Ho, Volta Region-Ghana
Portia Pomaa University of Health and Allied Sciences, School of Nursing and Midwifery, PMB 31, Ho, Volta Region-Ghana
Percival Dela Agordoh School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Volta Region-Ghana
Eunice Berko Nartey School of Allied Health Sciences, University of Health and Allied Sciences, PMB 31, Ho, Volta Region-Ghana
Nathaniel Kossi Vivor School of Nursing and Midwifery University of Health and Allied Sciences, PMB 31, Ho, Volta Region-Ghana

DOI:

https://doi.org/10.18203/2394-6040.ijcmph20260668

Keywords:

Behaviour, Diet, Work, Mortuary, Qualitative study

Abstract

Introduction: Diet substantially impacts human health and daily task performance. Work type may influence workers' eating habits and food choices. In Ghana, the mortuary environment and conditions can make people uncomfortable eating certain foods. This study established the effects of work on the nutritional behaviours of mortuary workers in selected regions of Ghana.

Method: The study employed a qualitative research technique with exploratory designs. Purposive sampling was used and data saturation was reached after interviewing the 19th mortuary attendant of nine selected health facilities. The interviews were conducted using semi-structured interview guides and recorded using digital audio recorders. Data was subjected to thematic analysis.

Result: The study's main findings indicated that exposure to certain corpses altered the appetites of the participants. Some participants resorted to alcohol consumption as a temporary solution, while others developed food preferences as a result of their exposure to corpses.

Conclusion: Mortuary workers were constantly exposed to triggers of poor nutrition. They also used alcohol as a means to cope with their work and were unable to eat certain foods because of the nature of their work. To improve the well-being of mortuary workers, it is essential to improve working conditions, conduct regular check-ups and nutritional examinations for adaptation issues, and provide support from hospital management.

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