Eating Habits of Surgical Intensive Care Nurses During Shifts: A Mixed-Methods Investigation of Food Craving, Acceptance and Eating Behaviours.

BACKGROUND: Shift-based work is a fundamental component of surgical intensive care nursing and has significant effects on health-related behaviours, particularly nutrition. Irregular working hours, high workload and limited access to healthy food options may contribute to unhealthy eating patterns among nurses. AIM: This study aimed to explore food craving, food acceptance and eating behaviours among surgical intensive care nurses during shift work using a mixed-methods approach in two hospitals located in northern Türkiye. STUDY DESIGN: The study employed a concurrent sequential nested quantitative-qualitative mixed-methods design. Quantitative data were collected using a Personal Information Form, the Food Craving Questionnaire, the Acceptance of Food Craving Scale and the Eating Behaviour Scale and were analysed using descriptive and inferential statistics. Subsequently, semi-structured interviews were conducted with a purposively selected group of nurses. The qualitative data were analysed using thematic analysis, and the findings were integrated with the quantitative results through triangulation to provide a more comprehensive understanding of nurses' eating habits during shift work. RESULTS: Quantitative findings from 159 surgical intensive care nurses indicated moderate levels of food acceptance and willingness towards available food options, alongside difficulties in maintaining regular and balanced nutrition during shifts. These patterns were further explained by qualitative findings from 16 nurses, which revealed that irregular meal patterns were commonly experienced due to shift schedules, high workload and fatigue. Limited access to nutritious and affordable food options was also identified as an additional barrier, providing contextual understanding for the quantitative results and explaining the observed eating behaviour patterns. CONCLUSIONS: Shift work is associated with changes in eating behaviours among surgical intensive care nurses. Both environmental and organisational factors play a critical role in shaping nurses' nutritional practices. RELEVANCE TO CLINICAL PRACTICE: Improving access to healthy food options and ensuring structured meal opportunities may support nurses' well-being and contribute to sustainable workforce performance and quality of care.