Table 2.

Diet quality and sustainable nutrition trends of health workers pre-, during and post-night-shifts according to the HEI-2020 and PHDI.

Indices and Their Components	$$\begin{gathered} \mathbf{Pre}-\mathbf{Night}-\mathbf{Shift} \\ (\overline{\mathit{x}}\pm \mathrm{SD}) \end{gathered}$$	$$\begin{gathered} \mathbf{During} \mathbf{Night} \mathbf{Shift} \\ (\overline{\mathit{x}}\pm \mathrm{SD}) \end{gathered}$$	$$\begin{gathered} \mathbf{Post}-\mathbf{Night}-\mathbf{Shift} \\ (\overline{\mathit{x}}\pm \mathrm{SD}) \end{gathered}$$	F	p	η2
HEI-2020 score	46.1 ± 9.2 a	44.0 ± 8.8 b	44.7 ± 9.9 a	6.277	0.002	0.014
HEI-2020 components scores [$\overline{x} \pm \mathrm{SD}$]
Whole grains	0.8 ± 2.5 a	0.5 ± 1.9 b	0.7 ± 2.3 b	3.633	0.027	0.008
Refined grains	7.6 ± 2.9	7.2 ± 2.9	7.3 ± 3.3	2.676	0.069	0.006
Seafood and plant proteins	4.9 ± 0.7 a	4.9 ± 0.5 a	4.8 ± 0.9 b	5.626	0.006	0.012
Sodium	9.4 ± 1.9 a	6.7 ± 1.3 b	9.4 ± 1.9 a	4.428	0.014	0.010
Dairy	3.2 ± 2.1	3.1 ± 2.0	3.4 ± 2.7	1.895	0.153	0.004
Greens and beans	3.5 ± 1.7 a	3.5 ± 1.6 a	3.2 ± 1.8 b	5.796	0.003	0.013
Total vegetable	3.2 ± 1.5	3.2 ± 1.4	3.1 ± 1.6	0.348	0.706	0.001
Whole fruit	3.5 ± 1.9 a	2.1 ± 1.7 b	2.4 ± 2.0 a	6.568	0.001	0.014
Total fruit	1.7 ± 1.6 a	1.3 ± 1.2 b	1.7 ± 1.7 a	10.502	<0.001	0.023
Added sugar	4.9 ± 4.6 a	4.1 ± 4.5 b	4.6 ± 4.7 a	4.662	0.010	0.010
MUFA/PUFA ratio	0.1 ± 0.6 b	0.1 ± 0.5 b	0.2 ± 1.3 a	5.001	0.014	0.011
Saturated fatty acids	0.0 ± 0.0	0.0 ± 0.0	0.1 ± 0.4	1.000	0.318	0.002
PHDI score [$\overline{x} \pm \mathrm{SD}$]	51.9 ± 13.4 a	48.3 ± 13.2 b	50.6 ± 14.9 a	8.208	<0.001	0.018
PHDI components scores [$\overline{x} \pm \mathrm{SD}$]
Red meat	1.5 ± 3.5 a	0.6 ± 2.3 b	2.3 ± 4.1 c	27.081	<0.001	0.057
Nuts and peanuts	5.3 ± 4.2 a	5.6 ± 4.2 a	4.7 ± 4.4 b	5.163	0.006	0.011
Legumes	3.2 ± 3.8 b	3.5 ± 3.8 a	2.7 ± 3.8 b	4.332	0.013	0.010
Chicken and substitutes	7.7 ± 4.2 a	6.6 ± 4.7 b	8.0 ± 3.9 a	13.943	<0.001	0.030
Fish and seafood	0.0 ± 0.0	0.0 ± 0.0	0.1 ± 0.1	0.640	0.491	0.001
Eggs	0.4 ± 1.5 a	0.9 ± 2.4 b	2.9 ± 3.7 a	106.921	<0.001	0.192
Fruits	6.9 ± 3.7	6.4 ± 3.6	6.4 ± 3.9	2.4560	0.086	0.005
Vegetables	6.7 ± 2.5 a	8.7 ± 2.5 a	8.3 ± 3.0 b	3.469	0.033	0.008
DGV/total ratio	0.5 ± 0.3	0.4 ± 0.3	0.4 ± 0.3	0.056	0.944	0.000
ReV/total ratio	0.8 ± 0.3 a	0.9 ± 0.3 b	0.8 ± 0.4 b	6.928	0.001	0.015
Whole cereals	0.7 ± 1.8 a	0.4 ± 0.3 b	0.6 ± 0.3 a,b	3.633	0.027	0.008
Tubers and potatoes	0.3 ± 0.1	0.4 ± 0.1	0.5 ± 0.8	1.907	0.150	0.004
Dairy	2.7 ± 0.3 a	2.9 ± 0.4 a	2.3 ± 0.3 b	4.613	0.010	0.010
Vegetable oils	3.9 ± 0.6 a	3.2 ± 0.7 b	3.1 ± 0.4 b	6.853	0.001	0.015
Animal fats	5.1 ± 0.9 a	4.6 ± 0.4 b	5.7 ± 0.9 c	7.822	0.001	0.017
Added sugar	4.3 ± 0.6 a	3.4 ± 0.4 b	4.1 ± 0.6 a	5.706	0.003	0.013

^a,b,c represent the statistically significant differences among the line groups at p < 0.05. DGV: dark green vegetables; HEI: Healthy Eating Index; MUFA: mono unsaturated fatty acids; SD: standard deviation; PHDI: Planetary Health Diet Index; PUFA: polyunsaturated fatty acids; ReV: red vegetables.