Shift-work eating

  • shoelessj

    Posts: 511

    Jan 22, 2009 11:08 PM GMT
    IN the course of a six-day work week, I work three different shifts: 8am to 4pm, 2pm to 10pm and midnight to 8am.

    If I only worked the daytime shift or even worked any of the others more regularly, it'd be easy to stick to a regular eating schedule, but my meal schedule is upside down -- can't really have oatmeal or yogurt when i get in to work at midnight nor is it that easy to have 'dinner' when i get home at 10am on the weekends (esp since around 6am i make a beeline to starbucks for coffee and a sugary scone so i can stay awake the last couple hours). Not to mention it's tough not to snack in the middle of the night.

    Anyone else here work odd hours and how do you manage to still keep your eating structured and not just eat junk on the odd shifts?
  • Posted by a hidden member.
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    Jan 23, 2009 3:36 AM GMT
    Prepare food ahead of time. Store in plastic containers and in the fridge. Reheat in the microwave.

    It's really about self discipline. Once you get the meal prep routine down, it's pretty easy to eat right regardless of your schedule.
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    Jan 23, 2009 3:56 AM GMT
    I remember running into the same thing when I worked a job on third shift. There is nothing open for food unless you have a groccery store that is open 24/7 or a gas station.

    I ended up making up all of my food in advance. I might have ate the same thing everyday for lunch (whatever time that was), but I knew what I was eating.

    Best advice: plan a couple meals and make enough to have for several meals. Then pack the food up in the icebox and grab what you need for that week. It might take a while to get use to a 'cooking day' for your week, but it really makes the thought of what am I going to eat a lot easier to solve.
  • Posted by a hidden member.
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    Jan 23, 2009 5:34 AM GMT
    A cooler.
    Zip lock bags.
    A sharpie.
    A postal scale.
    A plan.

    You'll be eating better than ever.

    One the most simple things you'll ever do.

    Cook it up, measure it out, and throw it all in the freezer on the weekends. Use zip-locks for space management. Making lunch is as simple as grabbing several bags, and throwing them in a cooler. Food is never farther than your cooler, it's much less money, healthier, and extremely easy to be diligent.

    Think simple. Think easy. Think common sense. Think frugal. Think healthy.

    No charge.
  • allatonce

    Posts: 904

    Jan 23, 2009 11:13 PM GMT
    Pretty much what everyone else is saying. Make it in advance. Make shitloads of healthy foods on a morning/afternoon/evening you have off and store in fridge/freezer to eat later.