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Title: Night nudges – beliefs, confidence and motivation for making healthy dietary choices at work for night-shift staff.
Author: Abraham, Lois
Bonham, Maxine
Falconer, Kate
McKinnon, Sarah
Noble, Kia
Nunes, Rebecca
Pegg, Kathryn
Wong Shee, Anna
Clapham, Renee
Issue Date: 2019
Conference Name: Ballarat Health Services 2019 Annual Research Symposium
Conference Date: 28 November
Conference Place: Ballarat
Abstract: Background Hospitals operate 24 hours a day, 7 days a week. Shift workers have a higher risk of obesity and diet-related chronic health conditions compared to people who work business hours. Factors such as unpredictable breaks and limited access to healthy options influence a person’s food and drink choices. Objectives/Aims This study aims to co-design a healthy choices “nudge” intervention with nursing and medical staff to improve the dietary environment for hospital staff working night shift. Method This is an exploratory mixed-methods design. Phase 1 of this project involved a baseline survey. The survey included three parts: (1) attitude and beliefs regarding the dietary environment; (2) food choice motives and (3) fruit, vegetable and water intake. Descriptive statistics were used to investigate the relationship between food versus drink, differences by work setting (acute, subacute, emergency) and influence of age on choice motivation. Fruit, vegetable and water intake was compared to publicly available data. Results Respondents (n=127) were mostly female (86%), nurses (95%), worked mixed/rotating night shift (70%) and many worked in the acute setting (55%). Median scores indicate staff value healthy dietary choices. Belief and confidence making healthy choices was higher for drink than food. Emergency department respondents recorded lower median scores than the other locations for food items. Strongest food choice motives were sensory appeal, convenience, health and price. Fruit, vegetable and water intake was similar to state average. Implications/Outcomes for Planned Research Project Understanding attitudes, beliefs and motives on dietary choices of people working night shift will inform the development of targeted interventions to improve the dietary environment. Interventions to improve the food and drink environment need to consider individuals’ confidence and motives related to healthy dietary choices and organisational support in creating healthy dietary environments. Final Thoughts Healthy food and drink choices are important to night shift staff however they do not feel supported making healthy choices.
Internal ID Number: 01431
Health Subject: SHIFT WORKERS
Type: Conference
Appears in Collections:Research Output

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