Occupational burnout, self-compassion, and general health among dietitians in Türkiye: a cross-sectional study

Abstract Background This study examined occupational burnout among dietitians in Türkiye and investigated whether self-compassion and general psychological health were associated with burnout levels. It also examined whether burnout differed across demographic and occupational subgroups. Methods In this cross-sectional study, 382 actively practicing dietitians in Türkiye completed an online survey. Data collection instruments included the Maslach Burnout Inventory, Burnout Measure Short Version, Self-Compassion Scale, and General Health Questionnaire-12. Correlations, group comparisons, and regression analyses were performed to examine associations between burnout, self-compassion, psychological health, and occupational characteristics. Results Higher burnout scores were significantly associated with lower self-compassion and poorer psychological health ( p  < 0.001). Higher self-compassion was associated with a more favorable burnout profile after adjustment for relevant covariates. Burnout also varied by occupational context. Dietitians working in the private sector and in foodservice/mass catering and research and development roles showed less favorable burnout-related patterns, including higher emotional exhaustion and depersonalization and lower personal accomplishment in relevant comparisons. Conclusion Burnout among dietitians in Türkiye was associated with both occupational context and individual psychological factors. Higher self-compassion and better general psychological health were associated with lower burnout scores. These findings suggest that workplace conditions and psychological resources should be considered in future longitudinal research and intervention planning aimed at supporting dietitians’ occupational well-being and psychological resilience.