379: Shift work and nutrition - a marriage of inconvenience

<div>Anyone who has worked irregular hours knows that the world is built around daytime eating, not just in the home, but at shops, cafes, restaurants and <a href="https://foodmatterslive.com/article/berlin-university-canteens-cut-down-on-meat-in-bid-to-fight-climate-change/">canteens</a>.<br> <br> But there are millions of us working rotating shifts, nightshifts and irregular hours.<br> <br> And when the shops are shut, and decent food is in short supply, we tend to reach all too often for those quick fixes – the crisps and the chocolate bars.<br> <br> Vending machines at dark, deserted bus stations can tide us over until the next meal.  <br> Shift work has long been associated with negative health outcomes, but does when we eat matter as much as what we eat?<br> <br> And considering all of that, is it really possible for most people to separate the two?<br> <br> What can shift workers do to make healthy lifestyle choices? And what solutions could the food industry offer?<br> <br> <strong>Guests:<br> Professor Alexandra Johnstone, The Rowett Institute, University of Aberdeen<br> Dr Sally Wilson, Principal Research Fellow, Institute for Employment Studies</strong> </div>