The Utmost Shift Healthy Diet Cookbook: The Complete Quick And Delicious Recipes That Boost Your Immune System And Easy Weight Loss With Healthy Meal Plan

by Mashama Bailey

This review highlights that few studies have been conducted on dietary interventions exclusively among night shift workers. Comprehensive nutrition education programs in this review did not achieve weight loss, although LDL-cholesterol levels decreased after six months. Although team-based intervention encouraged social cohesion, clear dietary behavior change was not evident. Short-term studies that adjusted meal composition and timing found improved performance with a medium-fat/medium-carbohydrate meal, while meals at 11:30 pm led to peak glucose and insulin AUC levels and meals at 7:30 pm led to peak triglyceride levels. Nevertheless, the studies in this review varied in study design, intervention, and outcome measures, rendering firm conclusions difficult. Furthermore, few studies examined outcome measures pertinent to the health of night shift workers, such as anthropometrics, cardiometabolic profiles or circadian rhythm. Future studies should investigate if limiting food intake to daylight or restricted hours, optimizing meal composition, or small snacks instead of main meals at night minimizes exacerbation of circadian disruption and downstream effects on cardiometabolic profiles. In addition, effects on hunger, sleepiness, and performance on the job should also be assessed to determine appropriateness of intervention in this population. Only when beneficial dietary aspects and feasibility have been established in larger and longer-term randomized controlled trials of night shift workers can clinical recommendations and policy development be made to improve the health of the night shift work population.

67 pages, Paperback

Published May 8, 2023

About the author

Mashama is a New York City girl – born in the Bronx and raised in Queens. Her maternal roots hail from Waynseboro, GA and as a result Mashama attended grammar school in Savannah at Charles Ellis and spent many summers at her grandmother’s in Waynesboro. Mashama learned to cook at the hands of the women in her family with grandmothers, aunts and her mom giving her the best kind of education – a real world one. She attended ICE to round out that education and has studied in France and travelled far for food. She spent a dozen years cooking throughout New York City the last four of which were at Prune on Manhattan’s Lower East Side under the tutelage of her friend and mentor, Gabrielle Hamilton. As executive chef of The Grey, Mashama has earned a number of accolades, including James Beard Foundation’s Best Chef Southeast award in 2019. She also serves as Vice Chairman on the board of the Edna Lewis Foundation, working to preserve and celebrate Edna’s legacy that heavily influenced her menu at The Grey. Mashama surrounds herself with family, friends and food and she is a firm believer in the old adage that you learn something new every day.