Frontiers in nutrition · 2026
Shift work in the digital food environment: associations with nutrition knowledge and online food ordering attitudes.
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Özlü Karahan Tuğçe, Akbeniz Aslı, Çavuşoğlu Gamze, Kara Hümeyra, Ergünden Ceren, Kenger Emre Batuhan, Bayram Hatice Merve, Ozturkcan Arda
Аннотация
INTRODUCTION: Shift work may influence individuals' online food-ordering behaviors by altering meal timing and access to food; however, the role of nutrition knowledge in this relationship remains insufficiently understood. This study aimed to examine the association between nutrition knowledge levels and attitudes toward online food ordering among adults with different work schedules. Methods: This cross-sectional study included 352 employees aged 18-64 years. Sociodemographic characteristics, work schedules, and online food-ordering behaviors were assessed using a structured questionnaire. Nutrition knowledge was evaluated using the Nutrition Knowledge Level Scale for Adults, while attitudes toward online food ordering were assessed using the Attitude Scale Toward Online Food Ordering.
METHODS: This cross-sectional study included 352 employees aged 18-64 years. Sociodemographic characteristics, work schedules, and online food-ordering behaviors were assessed using a structured questionnaire. Nutrition knowledge was evaluated using the Nutrition Knowledge Level Scale for Adults, while attitudes toward online food ordering were assessed using the Attitude Scale Toward Online Food Ordering.
RESULTS: Of the participants, 84.7% reported that their dietary patterns changed on working days, while 64.8% indicated that fast-food products were the most frequently ordered food category. The total attitude score toward online food ordering differed significantly according to shift type, with fixed night-shift workers having higher scores than fixed evening-shift workers (58.73 ± 11.47 vs. 50.12 ± 10.57; p = 0.02). The regression model explained 11.6% of the variance in attitude scores (p < 0.001). The food-choice score was a positive predictor (β = 0.270; p < 0.001), whereas age (β = -0.133; p = 0.010) and the basic nutrition and food-health knowledge score (β = -0.138; p = 0.010) were negative predictors. Working a fixed night shift was associated with a higher attitude score (B = 4.104; p = 0.046). The moderating effect of the food-choice score was not statistically significant (B = -0.213; p = 0.469).
DISCUSSION: The findings suggest that attitudes toward online food ordering cannot be explained solely by nutrition knowledge and that work-shift patterns, age, and food-choice tendencies should also be considered in understanding how these attitudes are shaped.
METHODS: This cross-sectional study included 352 employees aged 18-64 years. Sociodemographic characteristics, work schedules, and online food-ordering behaviors were assessed using a structured questionnaire. Nutrition knowledge was evaluated using the Nutrition Knowledge Level Scale for Adults, while attitudes toward online food ordering were assessed using the Attitude Scale Toward Online Food Ordering.
RESULTS: Of the participants, 84.7% reported that their dietary patterns changed on working days, while 64.8% indicated that fast-food products were the most frequently ordered food category. The total attitude score toward online food ordering differed significantly according to shift type, with fixed night-shift workers having higher scores than fixed evening-shift workers (58.73 ± 11.47 vs. 50.12 ± 10.57; p = 0.02). The regression model explained 11.6% of the variance in attitude scores (p < 0.001). The food-choice score was a positive predictor (β = 0.270; p < 0.001), whereas age (β = -0.133; p = 0.010) and the basic nutrition and food-health knowledge score (β = -0.138; p = 0.010) were negative predictors. Working a fixed night shift was associated with a higher attitude score (B = 4.104; p = 0.046). The moderating effect of the food-choice score was not statistically significant (B = -0.213; p = 0.469).
DISCUSSION: The findings suggest that attitudes toward online food ordering cannot be explained solely by nutrition knowledge and that work-shift patterns, age, and food-choice tendencies should also be considered in understanding how these attitudes are shaped.