Digital Labour Experiences of Women Dietitians: Opportunities and Limitations

Technological innovations and developments in the social structure from Industry 1.0 to 5.0 have caused some changes. One of the areas of influence of this change is working life and forms of labour. The active use of digital technologies in working life has led to the digitalisation of working conditions and working styles. Especially the Covid-19 Pandemic process has accelerated the digitalisation process; it has been observed that it has also digitalised working conditions and forms of labour. This paper focuses on how the digitalisation process and the Covid-19 Pandemic have affected the digital labour process and transformed working life and working conditions. Qualitative method was used in this research based on a completed master's thesis. In-depth interviews were conducted with 21 female dietitians who actively use digital tools and digital platforms in their professional and working life, accompanied by a semi-structured questionnaire. MAXQDA 2024 analysis software was used and the data were analysed using thematic analysis technique. As a result of the research, it was observed that dietitian women who experienced digital labour in their working life drew attention to the advantages and disadvantages. Factors such as the fact that digital working conditions do not have strict working hours, eliminate space and time limitations and provide the opportunity to work anytime and anywhere, and that being present on digital platforms with a professional identity creates professional prestige are considered as advantages. On the other hand, factors such as flexible working hours making it difficult to establish a work-life balance with the digital labour process, the precariousness of digital work, the digitalised working process making it difficult to cope with the competition on digital platforms and the increase in digital surveillance were evaluated as disadvantages.