Amaç: Bu çalışmada Türkiye Diyetisyenler Derneği (TDD) üyesi diyetisyenlerin çalışma hayatına ilişkin özelliklerinin, iş sağlığı ve güvenliği konusundaki çalışma koşullarının ve çalışma ortamı koşullarının saptanması, kamu ve özel sektörde bu koşulların karşılaştırılması amaçlanmıştır. Bireyler ve Yöntem: Tanımlayıcı tipteki bu çalışmada araştırma grubunu TDD üyesi, e-posta adresi kayıtlı olan 596 diyetisyen oluşturmuştur. Araştırma Şubat-Mart 2016 tarihlerinde yapılmıştır. TDD Yönetim Kurulu'ndan yazılı izin alınmış, katılımcıların ad ve soyadları alınmamıştır. Araştırmacılar tarafından hazırlanan 42 soruluk anket TTD yönetimi tarafından e-mail yoluyla gönderilmiş, gelen yanıtlar değerlendirilmiştir. Verilerin analiz SPSS 15.0 paket programı ile yapılmış, hata payı olarak p

Aim: Aim of the study was to determine some sociodemographic and working life features, working environment and working conditions on occupational health and safety of Turkish Dietetic Association (TDA) members and compare this conditions between public and private sectors. Subjects and Methods: In this descriptive type study, research group was 596 TDA members who have registered e-mail address. Research was conducted between February and March 2016. Data was collected with online 42 item questionnaire. Analysis conducted with SPSS 15.0 software package and p-value less than 0,05 was considered statistically significance result. Written permission was taken from TDA and names and surnames of the participants were not taken. Results: In the study, 99 of 596 dietitians answered the questionnaire which forwarded by e-mail (16.7%). Majority of participants (93.6%) were women, mean age was 35.6±9.4 and more than half (70.7%) have received postgraduate education. Top two reasons for choosing this job were to be interested (48.5%) and family/friend premise (33.3%). Mean weekly working hour was 39.9±10.1 h, daily work time by sitting was 4.83±2.87 h and daily work time on foot was 3.03±1.45 h. One of third (33.7%) works at weekend and nearly half of participants (46.9%) finds that working environment is inappropriate for health conditions. One in four (25.5%) considers that occupational health and safety measures are insufficient and 24.5% thinks measures are sufficient. Two in three (66.3%) of dietitians were subject of verbal violence, 58.2% psychological violence, 13.3% physical violence and 10.1% of person were subject of sexual violence at least once of their life. Top three topics about occupational health and safety education were occupational health and safety in the catering areas especially kitchens, first aid and adult education and communication skills. Most important problems about profession were work stress (84.8%), relationship problems (80.8%), working position (79.8%), indoor working (77.8%) and hot and cold conditions (75.8%). Statistically significant differences were found between public and private sector on working position, exposure to biological agents, workload, work stress, communication problems and mean weekly working hours subjects. Conclusion: In accordance with the provisions of the relevant legislation, it is necessary to take measures about issues like work stress, working position, indoor/noisy working conditions by employer. In this context, education should be given. TDA should contribute to the development of guidance documents and training materials on these subjects