Introduction:

The objective of this study was to describe the feeding conditions in the workplace of operators of a commercial food service in Medellín, as well as its relationship with nutritional status and working conditions.

Methodology:

Descriptive case study with a mixed approach, with 59 food handlers, where semi-structured interviews, non-participant observation, nutritional screening and food consumption surveys were used during working hours. The statistical analysis was performed in SPSS-24 and the qualitative analysis by axial categorization.

Results:

The employees of the service consume two meals in the workplace, one of them supplied by the employer, they have a dining room, and they have hot drinks and water for free consumption. 62.87% are overweight and obese by BMI, and 77.1% by body fat percentage. Their working hours are from 10 to 12 hours, so they have little physical activity and spend a lot of time standing in tight spaces. They have low consumption of fruits and vegetables, high consumption of carbohydrates and some report consumption of liquor and cigarettes in their free time, all of which constitute greater risks for the development of chronic diseases and decrease in labor productivity.

Conclusions:

Food handlers present an altered nutritional state, because of the alimentary practices in which they are immersed by the work dynamics in the Food Service.