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https://repositorio.utn.edu.ec/handle/123456789/19326| Title: | Impacto del estrés en la salud de los chefs y su relación con el consumo de alcohol y drogas |
| metadata.dc.title.en: | The impact of stress on chefs' health and its relationship with alcohol and drug use |
| Authors: | Santacruz Guitierre, Dana Juliette Suárez Calvache, Dangely Fernanda Puetate Paspu, Liceth Carolina Galarza Cachiguango, Iván Santiago |
| metadata.dc.contributor.orcid: | https://orcid.org/0009-0005-0080-2155 https://orcid.org/0009-0002-7133-8722 https://orcid.org/0009-0001-7273-8560 https://orcid.org/0000-0002-1071-2584 |
| metadata.dc.type: | Article |
| Keywords: | ESTRÉS LABORAL;CHEFS;CONSUMO DE SUSTANCIAS;SALUD FÍSICA Y MENTAL |
| metadata.dc.subject.en: | WORK STRESS;SUBSTANCE USE;PHYSICAL AND MENTAL HEALTH |
| Issue Date: | 18-Mar-2026 |
| metadata.dc.date.created: | 19-May-2025 |
| Publisher: | Asociación de Chefs del Ecuador |
| Abstract: | El estrés laboral afecta significativamente la salud física y mental de los chefs, aumentando el consumo de sustancias psicoactivas como mecanismo de afrontamiento. Este estudio, basado en una revisión de alcance, analiza 15 artículos científicos para identificar factores laborales asociados al estrés crónico y proponer estrategias efectivas. Los resultados destacan que largas jornadas, alta presión y entornos exigentes contribuyen al agotamiento emocional y físico, así como al consumo de alcohol y drogas. Se concluye que las intervenciones tempranas y cambios en la cultura laboral son esenciales para mitigar estos efectos y mejorar el bienestar en la industria gastronómica. |
| metadata.dc.description.abstract-en: | Work stress has a big impact on the physical and mental health of chefs, increasing the use of drugs and alcohol as a way to cope. This study reviews 15 scientific articles to identify work-related factors linked to chronic stress and suggest effective solutions. The findings show that long hours, high pressure, and demanding environments lead to emotional and physical exhaustion, as well as substance use. Early interventions and changes in workplace culture are key to reducing these effects and improving well-being in the culinary industry. |
| URI: | https://repositorio.utn.edu.ec/handle/123456789/19326 |
| metadata.dc.identifier.doi: | https://academiaculinaria.org/index.php/gastronomia-cocina/article/view/82/110 |
| ISSN: | 2953-6480 |
| metadata.dc.coverage: | Ecuador |
| metadata.dc.description.degree: | N/A |
| Appears in Collections: | Artículos |
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