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The effectiveness of healthy meals at work on reaction time, mood and dietary intake: a randomised cross-over study in daytime and shift workers at an university hospital
A total of 60 physicians, nurses and nursing assistants were recruited for this 2017 randomized trial. The participants were provided with lunch, snacks, and bottled water during each shift during the 8-week intervention. As part of the cross-over study design, the subjects alternated between intervention and control. The healthcare staff were assessed on their reaction time, mood, and dietary intake. The aim of this study was to determine the impact of increasing the availability of healthy meals and water in the workplace on healthcare workers. The hospital staff were found to consume less fat and polyunsaturated fatty acids during the intervention period than during the control period, while their carbohydrate, fiber, and water consumption levels were higher. However, the intervention did not affect reaction time nor mood in the sample. Among the sixteen health care staff working on shifts, only water intake significantly improved in the intervention period than in the control period. But they reported higher vigor, and lower fatigue and mood disturbance scores while participating in the intervention. Thus, providing workers with healthy meals, snacks, and water during their working hours may be an effective strategy to improve their dietary consumption. Plus, drinking more water may be associated with less fatigue and better vigour and mood in shift-working healthcare workers. [NPID: healthcare work, nurses, doctors, physicians, staff, healthy eating, water, intervention]
Year: 2017
