Shift Work, Shifted Diets: An Observational Follow-Up Study on Diet Quality and Sustainability among Healthcare Workers on Night Shifts

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NAVRUZ VARLI S., MORTAŞ H.

NUTRIENTS, cilt.16, sa.15, 2024 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 15
  • Basım Tarihi: 2024
  • Doi Numarası: 10.3390/nu16152404
  • Dergi Adı: NUTRIENTS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, CINAHL, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database, Directory of Open Access Journals
  • Gazi Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the change in diet quality in addition to dietary adherence to the planetary health diet during night shifts in healthcare workers. This observational follow-up study involved 450 healthcare workers working night shifts (327 females, 123 males). A survey form requesting sociodemographic information (gender, age, marital status), job title, sleeping duration during the night shift, 24 h dietary records for pre-night-shift, during night shift, and post-night-shift, and anthropometric measurements (body weight and height) was applied. The scores of the Planetary Health Diet Index (PHDI) and the Healthy Eating Index 2020 (HEI-2020) were calculated according to the dietary records. The total HEI-2020 and PHDI scores decreased significantly (p < 0.05) during the night shift (44.0 +/- 8.8 and 48.3 +/- 13.2, respectively) compared to pre-night-shift (46.1 +/- 9.2 and 51.9 +/- 13.4, respectively) and increased post-night-shift (44.7 +/- 9.9 and 50.6 +/- 14.9, respectively), with no statistically significant difference between pre- and post-night-shift. There was a significant main effect of night shift working on total PHDI (F(896, 2) = 8.208, p < 0.001, eta(2)(p) = 0.018) and HEI-2020 scores (F(894, 2) = 6.277, p = 0.002, eta(2)(p) = 0.014). Despite healthcare workers' knowledge of health factors, night shifts lead to poor dietary choices. To improve diet quality and sustainability, it is crucial to enhance access to healthy food options in their work environment.