Assessment of Diet Quality Based on Selected Dietary Quality Indices and Consumption of Specific Food Items of Midwives Working on a Shift Schedule in Wroclaw, Poland.

The aim of this study was to assess the quality of diets among midwives working in a shift system and to analyze variations in their dietary habits according to their working hours. In a group of fifty midwives employed in four public hospitals in Wroclaw, the HDI-2015, HEI-2015, AHEI-2010, and Mellen's DASH diet index were calculated. The significance of differences in terms of the prevalence of selected dietary habits, meal frequency, average content of selected food items, and the percentage of energy obtained from them was assessed. Over half of the diets of the participants exhibited low adherence to the selected dietary indices. Only the scores on Mellen's DASH diet index were significantly associated with other components of the diet. Diets scoring ≥ 4.5 points were characterized by significantly lower processed meat content, meal frequency, and energy value, as well as lower sugar content and lower dietary energy value, compared to diets scoring < 4.5 points. Regardless of their working hours, the diets of midwives are characterized by low quality. Therefore, it appears essential to introduce targeted educational programs and provide guidance on appropriate dietary models, such as the DASH diet.

A multifaceted assessment of the nutritional status, diet and eating habits of midwives working on a shift schedule in Wroclaw, Poland: evaluation of macronutrients, vitamins and minerals in the diets of midwives participating in the study.

OBJECTIVES: The aim of the study was to assess the nutritional status and diet of midwives working on a shift schedule in public hospitals in Wroclaw, Poland, and to analyze the variation in their diet according to their working hours (day shift, night shift) and on a non-working day. MATERIAL AND METHODS: In the group of 50 midwives, employed in 4 public hospitals in Wroclaw weight and body composition, waist and hip circumference, waist-hip-ratio and BMI were assessed. The nutritional habits and quality of the study participants' diets were assessed by 3-days food dietary recall, including 1 day shift day, 1 night shift day, and 1 non-working day. RESULTS: More than half of the subjects were assessed as having excess body weight (BMI ≥25 kg/m2). Thirty percent of participants had BMI ≥25-<30 kg/m2 and 24% BMI ≥30 kg/m2, 70% had a body fat percentage >30%. Fifty-six percent of the diets had an energy value <90% of the subject's total daily energy expenditure. Significantly higher energy value of diets on the night shift day compared to the morning shift day (1959.05±596.09 kcal vs. 1715.36±654.55 kcal, p = 0.01) were observed. The same relationship applied to cholesterol content (349.50±155.33 mg vs. 261.39±190.59 mg, p = 0.002). A high intake of phosphorus and sodium, exceeding the recommended dietary intake, was noticed. CONCLUSIONS: The occurrence of a night shift in the shift work schedule is an element of that model that may have a significant impact on the nutritional and health value of shift workers' diets. Therefore, it seems reasonable to implement nutritional education programs promoting healthy eating choices and habits during night work. Int J Occup Med Environ Health. 2023;36(5):618-31.