Dietary habits and ultra-processed food intake in hospital-based healthcare professionals: A pilot analysis

Abstract

This pilot study explores the dietary patterns and ultra-processed food (UPF) consumption among healthcare workers within a tertiary care hospital in India. Using a structured, self-administered questionnaire, data were collected from 20 healthcare professionals of varying roles and shift schedules. Results indicate that 60% of participants frequently skip meals, and a majority rely on vending machines and local stores as their main food sources during shifts. Biscuits, chips, and sugary beverages emerged as the most consumed UPFs. Although 75% of respondents demonstrated awareness of the adverse health effects associated with UPFs, nearly half continued to consume these foods under stress or time constraints. Notably, 60% reported reading nutrition labels, reflecting moderate nutritional literacy, yet practical barriers such as long working hours, inadequate meal planning, and limited healthy options often dictated food choices. The data reveal a persistent gap between knowledge and actual behavior, driven by occupational demands and environmental limitations. These findings underscore the urgent need for institutional policies that improve access to nutritious foods, provide protected meal breaks, and incorporate workplace wellness initiatives tailored for healthcare settings. Expanding research with larger samples is warranted to inform effective, sustainable interventions targeting dietary behaviors among healthcare professionals.