Dietary Pattern and Nutritional Status among Healthcare Professionals

Written by Kamala Shrestha, BN ( Nursing) , MA ( Nutrition )
Kamala Shrestha is a public health researcher with a focus on nutrition and lifestyle behaviors among healthcare professionals. She holds a degree in Home Science and has a passion for exploring the intersection of work environments, dietary habits, and health outcomes. This article is based on the findings of her thesis, which she submitted as part of her academic journey.
Healthcare professionals (HCPs) are often seen as the torchbearers of health and wellness, guiding patients toward better dietary choices and healthier lifestyles. Yet, behind the scenes, many HCPs struggle to maintain their own nutritional well-being. This article is the article version of the thesis I submitted, and I am sharing what I found during my research. A study conducted among 171 healthcare professionals in Nepal sheds light on this paradox, revealing alarming trends in dietary patterns and nutritional status that demand immediate attention.
The study, conducted across three healthcare institutions in Gokarna Municipality, found that more than half (52.03%) of HCPs worked grueling shifts of 8-12 hours daily. This demanding schedule took a toll on their eating habits, with 72.73% admitting to occasionally skipping meals. Breakfast, often hailed as the most important meal of the day, was the most frequently missed, with 31.97% of participants forgoing it altogether.
The consequences of these irregular eating patterns were evident in the dietary choices of the participants. A staggering 71.34% reported regular consumption of fast food, while an overwhelming 91.97% admitted to consuming sugary drinks. These habits, coupled with limited water intake and high stress levels, contributed to a concerning nutritional profile. Nearly half (48.17%) of the participants were classified as “Overweight” or “Pre-Obese,” and 50.84% faced high health risks based on their Body Mass Index (BMI).
The Hidden Struggles of Healthcare Professionals
Healthcare professionals are often perceived as paragons of health, but the reality is far more complex. Their jobs are inherently stressful, involving long hours, emotional strain, and physically demanding tasks. These factors, combined with irregular shifts, make it difficult for HCPs to prioritize their own health. As one nurse participating in the study shared, “When you’re rushing from one patient to another, grabbing a quick snack or skipping a meal becomes the norm rather than the exception.”
This sentiment is echoed globally. A 2023 study by Gołabek et al. found that midwives working shift schedules in Poland faced similar challenges, with irregular meal patterns and high consumption of processed foods being common. The study also highlighted the impact of such diets on micronutrient deficiencies, which can further exacerbate fatigue and reduce cognitive function.
The Role of Sociodemographic Factors
The study also highlighted the role of sociodemographic factors in shaping dietary patterns and health outcomes. Younger HCPs, particularly those aged 20-25, were more likely to exhibit unhealthy eating behaviors and face obesity-related risks. This aligns with findings from Karthijekan and Angela (2020), who noted that younger individuals often prioritize convenience over nutrition, leading to poorer dietary choices.
Marital status also played a significant role. The findings of this research indicated that married HCPs were found to be obese, with a higher waist-to-hip ratio and single HCPs, especially those living alone, were more prone to relying on fast food and skipping meals. Smoking and low water intake were additional risk factors, with both behaviors significantly associated with higher BMI and Waist-to-Hip Ratio (WHR) risks.
Interestingly, gender differences were also observed. Female HCPs had a higher prevalence of WHR-related health risks, consistent with findings from Gupta (2017) and the Chinese Nutrition Society (2020). This could be attributed to biological factors, such as differences in fat distribution, as well as societal pressures that may lead women to adopt restrictive or unhealthy diets.
The Caloric Conundrum
One of the most striking findings of the study was the imbalance in caloric intake among HCPs. Over 40% of participants consumed either insufficient or excessive calories, both of which can have serious health implications. Insufficient caloric intake can lead to fatigue, weakened immunity, and impaired cognitive function, while excessive intake is a key driver of obesity and metabolic disorders.
This caloric imbalance is not unique to Nepal. A 2022 study by Ydyrysheva et al. found that medical workers in shift-based roles often struggle with maintaining a balanced diet, leading to similar patterns of over- or under-eating. The study also noted that shift work disrupts circadian rhythms, further complicating dietary habits and increasing the risk of metabolic syndrome.
The Ripple Effect on Patient Care
The implications of poor nutrition among HCPs extend far beyond individual health. Research by Lemaire et al. (2010) has shown that inadequate nutrition can impair cognitive function, reduce energy levels, and negatively impact decision-making abilities. For healthcare professionals, whose jobs require precision, focus, and empathy, these effects can be particularly detrimental.
In low-resource settings like Nepal, where healthcare systems are already under strain, the well-being of HCPs is critical to sustaining effective healthcare delivery. As Dr. Chen (2021) aptly noted in his study on the dietary health of medical workers, “When healthcare professionals are unhealthy, the entire healthcare system suffers.”
A Call to Action: What Can Be Done?
The findings of this study underscore the urgent need for interventions at both the individual and institutional levels. Workplace wellness programs that prioritize nutritional education, stress management, and access to healthier food options could go a long way in improving dietary habits among HCPs. For example, hospitals could establish on-site cafeterias offering balanced meals, or provide HCPs with meal vouchers for healthier options.
Policies that encourage regular meal breaks and reduce time constraints are also essential. As Simkhada et al. (2011) noted in their study on civil servants in Nepal, even small changes in workplace policies can have a significant impact on employees’ health and productivity.
Moreover, future research should incorporate comprehensive nutritional assessments, including laboratory tests for micronutrient levels, lipid profiles, and glucose levels, to provide a more holistic understanding of HCPs’ nutritional status. Such data could inform targeted interventions, such as personalized nutrition plans or supplementation programs.
The Bigger Picture: A Healthier Future for Healthcare Professionals
The study serves as a timely reminder that healthcare professionals are not immune to the challenges of maintaining a healthy lifestyle. In fact, their unique circumstances—long hours, high stress, and irregular shifts—make them particularly vulnerable to poor dietary habits and their associated health risks.
Addressing these challenges is not just a moral imperative but a practical necessity. Healthier healthcare professionals mean healthier patients—and a healthier society. As the study concludes, “Ensuring the well-being of HCPs is not just an investment in their health, but an investment in the health of the communities they serve.”
In a world where HCPs are often too busy caring for others to care for themselves, this study is a wake-up call. It’s time to prioritize the health of those who dedicate their lives to healing others. After all, a healthier healthcare workforce is the foundation of a healthier world.
REFERENCES
- Chen, W. (2021). Dietary health of medical workers: Who’s taking care of it? Hepatobiliary Surgery and Nutrition, 10(2), 232-234. https://doi.org/10.21037/hbsn-2021-9
- Gołabek, K.D., Chmielewska, A., Karoluk, E., & Regulska-Ilow, B. (2023). A multifaceted assessment of the nutritional status, diet, and eating habits of midwives working on a shift schedule in Wrocław, Poland: Evaluation of macronutrients, vitamins, and minerals in the diets of midwives participating in the study. International Journal of Occupational Medicine and Environmental Health, 36(5), 618-631. https://doi.org/10.13075/ijomeh.1896.02117
- Gupta, S. (2017). Dietary practices and nutritional profile of female nurses from government hospitals in Delhi, India. Iranian Journal of Nursing and Midwifery Research, 22(5), 348-353. https://doi.org/10.4103/ijnmr.IJNMR_167_16
- Karthijekan, K., & Angela, A.A. (2020). Nutritional status and dietary practices among university students in Sri Lanka. International Journal of Scientific and Research Publications, 10(10), 359-370. http://dx.doi.org/10.29322/IJSRP.10.10.2020.p10648
- Lemaire, J.B., Wallace, J.E., Dinsmore, K., Lewin, A.M., Ghali, W.A., & Roberts, D. (2010). Physician nutrition and cognition during work hours: Effect of a nutrition-based intervention. BMC Health Services Research, 10, 241.n https://doi.org/10.1186/1472-696310-241
- Simkhada, P., Poobalan, A., Simkhada, P.P., Amalraj, R., & Aucott, L. (2011). Knowledge, attitude, and prevalence of overweight and obesity among civil servants in Nepal. Asia Pacific Journal of Public Health, 23(4), 507-517. https://doi.org/10.1177/1010539509348662
- Ydyrysheva, K.K., Magzumova, R.Z., & Sazonov, V. (2022). Impact of shift work on dietary habits and health of medical workers. Science & Healthcare, 24(2), 71-78. https://doi.org/10.34689/SH.2022.24.2.017