ArticleFrontiers in nutrition2026
Shift work in the digital food environment: associations with nutrition knowledge and online food ordering attitudes.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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; 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.
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