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| 2. |
- Knutsson, Anders, et al.
(författare)
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The healthy-worker effect : Self-selection among Swedish shift workers
- 1992
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Ingår i: Work & Stress. - : Informa UK Limited. - 0267-8373 .- 1464-5335. ; 6:2, s. 163-167
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Tidskriftsartikel (refereegranskat)abstract
- This paper reports a study on the 'healthy-worker effect' related to shift work. The study sample comprised 53 male applicants for blue-collar jobs. The subjects who applied for shift work (m = 30) did not differ from those who applied for day work (n = 23) regarding previous illnesses or current symptoms. However, data on self-reported sleep behaviour indicated that a higher percentage of prospective shift workers had a less rigid sleep pattern than did prospective day workers. The results suggest that there might be a self-selection to shift work by individuals with specific sleep behaviours that might facilitate future coping with odd work hours.
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| 3. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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A new approach for evaluation of meal quality and meal patterns
- 1993
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 6:3, s. 261-273
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Tidskriftsartikel (refereegranskat)abstract
- An objective, nutritionally orientated classification system is necessary to evaluate the frequency, nutritional quality and temporal distribution of eating events in dietary surveys. In this paper a system to classify eating events qualitatively with regard to the types of food items consumed is described and demonstrated. It comprises eight food categories and criteria for their combination into four types of meals and three types of snacks of various nutrient composition. The food categories represent food items of animal and plant origin, and also food products containing sucrose and beverages containing alcohol or lacking energy and nutrients. Classification requires individual data collected by established food-record or recall methods. Data on consumed amounts is not required to classify qualitatively the eating events per se, but is required for quantitative calculations of their content, composition and relative contribution to total intakes. The application of the system to dietary data (80 repeated 24-h recalls, 517 eating events) of 16 male three-shift workers showed that classification of eating events was easy and largely unequivocal compared to traditional methods. Subsequent calculations showed expected differences between eating types with regard to content and relative quality. The meal-classification system might be used as a cost-effective method to evaluate the nutritional profile of meal patterns in surveys.
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| 4. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nocturnal eating and serum cholesterol of three-shift workers
- 1994
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Ingår i: Scandinavian Journal of Work, Environment and Health. - : Scandinavian Journal of Work, Environment and Health. - 0355-3140 .- 1795-990X. ; 20:6, s. 401-406
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVES - The goal of this study was to examine the effect of rotating three-shift work on the circadian distribution of dietary intake and to investigate the relationships between displaced eating and nutritional status variables [blood lipids, blood glucose, body mass index (BMI)]. METHODS - Dietary data were collected by 147 replicate 24-h dietary recalls from 22 male industrial workers in rotating three-shift work. The intakes of energy and nutrients were estimated by the use of a nutrient data base. The BMI was calculated, and blood glucose, serum triglycerides, high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol were measured once. RESULTS - The dietary intakes of energy, protein, total fat, saturated fat, total carbohydrates, sucrose, and dietary fibre did not differ between 24-h periods but did differ between work shifts and were lowest during the night. Correlation analyses between dietary intakes and nutritional status parameters showed that those who redistributed their eating most to the night shift had higher levels of serum total cholesterol and LDL and a higher LDL:HDL ratio; 63% of the LDL cholesterol level was explained by carbohydrate intake during night shifts. In contrast, the total intake for whole 24-h periods or across entire shift cycles was not related to serum variables or BMI. CONCLUSIONS - Dietary intake is lower during night shifts (34-37% of 24-h intake of various nutrients) than during morning shifts (43-47%) and afternoon shifts (47-59%). The redistribution of food intake to the night may be associated with metabolic disturbances in lipid metabolism.
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| 5. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nutrient intake in day workers and shift workers
- 1994
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Ingår i: Work & Stress. - : Informa UK Limited. - 0267-8373 .- 1464-5335. ; 8:4, s. 332-342
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Tidskriftsartikel (refereegranskat)abstract
- The 24-h dietary intake, nutritional status parameters and psychosomatic factors of two-shift, three-shift and day workers were compared. Estimations of the dietary intake (across a work cycle) were made by use of a nutrient database. No significant differences were found between the groups for a large number of nutritional variables: intake of energy; intake and percentage of energy from protein, fat, total carbohydrates and sucrose; intake of coffee; and intake and density of vitamins and minerals. Only minor differences were found between the groups with regard to the quantitative intake of alcohol and calcium, and with regard to the quality of the diet (percentage of energy from alcohol, density of calcium). The groups differed significantly with respect to attitude towards work hours (three-shift workers being most negative in their attitude) and sleep disturbances (shift workers being most negative). The three-shift workers were more evening-oriented and they had higher concentrations of glucose in their blood. It was concluded that work hours not related to nutritional intake-at least not when total amounts across time are considered. It was also concluded that work hours were not related to Body Mass Index or blood lipids: triglycerides, total cholesterol, LDL (low-density lipoprotein) cholesterol and HDL (high-density lipoprotein) cholesterol
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| 6. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nutrition and 3-shift work : the 24-hour intake of energy and nutrients
- 1994
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Ingår i: Ecology of Food and Nutrition. - : Informa UK Limited. - 0367-0244 .- 1543-5237. ; 32:3-4, s. 157-165
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Tidskriftsartikel (refereegranskat)abstract
- Food consumption was studied (repeated 24-hour recalls) during five days (four different work shifts and days off) in 16 healthy Swedish male papermill workers (rotating 3-shift). A comparison (energy, fourteen nutrients) between 24-hr periods showed a higher intake of energy and five nutrients during the 12 h work shift day compared to days off. The mean 24-hr energy-intake varied between 16,7 MJ (12 h work shift) and 13,3 MJ (days off). When only work hours were considered, the intake of energy and six nutrients were significantly higher during the morning-shift compared to the night-shift. There were no differences in the quality of the diet or the coffee consumption between 24-hr days or between 8-hr shifts. It was concluded that shift work affects 24 h nutrient intake to a very limited extent, although the distribution within 24 hours may vary.
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| 7. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nutrition and shiftwork : The use of meal classification as a new tool for qualitative/quantitative evaluation of dietary intake in shiftworkers
- 1993
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Ingår i: Ergonomics. - : Informa UK Limited. - 0014-0139 .- 1366-5847. ; 36:1-3, s. 247-254
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Tidskriftsartikel (refereegranskat)abstract
- Established nutritional science methods and a new concept for meal–classification were applied to shiftworker (rotating 3-shift) data. The frequency of meals and snacks of different nutritional quality as a function of work schedule was evaluated, as well as the content of selected nutrients (energy, fat, sucrose, dietary fibres, ascorbic acid) in these meals and snacks. The results do not indicate that rotating 3-shift work affects the nutritional quality of the diet or the frequency of different types of meals and snacks. A qualitative classification of meals and snacks might be a cost–effective strategy for data–evaluation in field studies of shift workers' eating habits when quantitative estimations of the dietary intake are to be complicated
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