ASSESSMENT OF HEALTH PROMOTION ACTIVITIES AT THE WORKPLACE IN FOOD INDUSTRY COMPANIES

Objectives. Currently, the epidemiological pattern highlights the fact that the main causes of death are non-communicable chronic diseases, such as ischemic heart disease, stroke, cancer and liver cirrhosis, diabetes, etc. Several studies have shown that in addition to behavioral risk factors, professional risk factors play a significant role in the development and maintenance of this category of pathology. The World Health Organization emphasizes that the workplace is an enabling environment for promoting health and well-being, including by ensuring a safe and healthy physical and psychosocial work environment. The purpose of the study is to assess the needs and activities of health promotion in economic units in the food industry. Methods. A total of 4 enterprises from the food industry, leaders in bakery, production of milk, carbonated beverages and confectionery, were analyzed. The state of health of the employees, the professional risk factors, the health promotion programs at the workplace were studied. Absolute frequencies and percentage ratios were used for descriptive analysis of the study. The χ2 test of independence, multinomial regression model and three-way ANOVA analysis were used for inferential analyzes (IBM SPSS software, Statistics 23). Results. Between 2010 and 2020, the ratio between the chronic and primary morbidity rate changed, with a statistically significant reduction in the chronic morbidity rate per 1.000 employees compared to the primary morbidity rate (z=14.6; p