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dc.contributorAbraham, Loisen_US
dc.contributorBonham, Maxineen_US
dc.contributorFalconer, Kateen_US
dc.contributorMcKinnon, Sarahen_US
dc.contributorNoble, Kiaen_US
dc.contributorNunes, Rebeccaen_US
dc.contributorPegg, Kathrynen_US
dc.contributorWong Shee, Annaen_US
dc.contributorClapham, Reneeen_US
dc.description.abstractBackground 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.en_US
dc.description.provenanceSubmitted by Gemma Siemensma ( on 2019-12-10T23:39:45Z No. of bitstreams: 1 19. Abraham, Lois.pdf: 292601 bytes, checksum: ea343dec70d486803e315f7894cab2c3 (MD5)en
dc.description.provenanceApproved for entry into archive by Gemma Siemensma ( on 2020-01-08T05:38:23Z (GMT) No. of bitstreams: 1 19. Abraham, Lois.pdf: 292601 bytes, checksum: ea343dec70d486803e315f7894cab2c3 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-01-08T05:38:23Z (GMT). No. of bitstreams: 1 19. Abraham, Lois.pdf: 292601 bytes, checksum: ea343dec70d486803e315f7894cab2c3 (MD5) Previous issue date: 2019en
dc.titleNight nudges – beliefs, confidence and motivation for making healthy dietary choices at work for night-shift staff.en_US
dc.bibliographicCitation.conferencedate28 Novemberen_US
dc.bibliographicCitation.conferencenameBallarat Health Services 2019 Annual Research Symposiumen_US
dc.subject.healththesaurusSHIFT WORKERSen_US
dc.subject.healththesaurusCHRONIC HEALTH CONDITIONSen_US
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