Vardiyalı Sağlık Çalışanlarında Sirkadiyen Ritim ve Beslenme Durumunun Değerlendirilmesi
Ulusoy, Hande Gül
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The aim of this study was to evaluate the relationship between circadian rhythm and nutritional status in shift health professionals. A total of 44 health professionals working in shifts were included in this study. Within the scope of the study, 7-day food consumption record, and 4-day physical activity record were taken. The daily energy and nutrient intake, percentage of meeting the requirement, intakes of each food groups, and physical activity level of individuals were calculated. Morningness-Eveningness Questionnaire (MEQ) was used to evaluate circadian rhythm and Pittsburg Sleep Quality Index (PSQI) was used to assess the sleep quality. Body weight, height, waist circumference, hip circumference, and body fat composition were measured. As a result of the study the number of meals and snacks were found to be less on the night-shift days (p<0.05). Energy intake was significantly higher (p<0.05) and physical activity level was lower than the standard working day (p<0.05). On the day of the night-shift, only women had higher carbohydrate, fat, and cholesterol intake (p<0.05), while saturated fat, and calcium intake were higher in all subjects (p<0.05). On the day of the night-shift, women had lower intake of vitamin E, niacin, and vitamin B6 (p<0.05). On the day of night-shift work, the water consumption of individuals was lower (p<0.05), while tea consumption was higher in women (p<0.05). According to MEQ classification, out of all men 41.7% were intermediate chronotype, and 58.3% were evening chronotype, out of all women 46.9% were intermediate chronotype, and 53.1% were evening choronotype (p>0.05). According to PSQI classification, 75.0% of men and 62.5% of women were classified as having poor sleep quality (p=0.050). It was concluded that individuals' nutritional preferences, nutritional status, and physical activity status change during night-shift days. Workers should be encouraged to make healthy food choices and ensure adequate water consumption during the night-shift work period for maintaining healthy diet.