Figure 1.

Comparison of main meal and food groups consumed by rotating shift workers (n = 19) comparing dietary intake from day shift and night shift: (A) Categories of main meals were identified during focus groups. Easy-to-prepare meals included sandwiches, rolls, wraps, or salads, or heat-and-serve dishes (e.g., microwave rice); (B) snacks were categorised according to the Australian Guide to Healthy Eating food groups (n = 296 snack foods consumed over 70 snacking occasions).