Introduction: Proper nutrition is key to maintaining good adult health and forms the basis of proper living. Shift work can result in poor nutrition and improper eating patterns, as well as health problems with an increased risk of developing cardiovascular disease and circadian rhythm disorders (especially night work). Poor eating and living habits along with circadian rhythm disorders can create a metabolic environment that can facilitate the development and progression of chronic diseases. Workers point out that few employers pay attention and support to proper nutrition, making the workplace a key area for change. Research objective: The aim of the study is to compare certain demographic characteristics of health professionals who participated in the study - gender, age group, education, length of service and profession in which respondents work (nurse or doctor) on the regularity of meals, type of food consumed and the place of procurement/preparation of food consumed by health professionals during working hours. We also wanted to explore the opinion of health professionals about improving the quality of nutrition in their workplace. The specific objective of this research is to examine the impact of certain working hours of health professionals (morning work (8 hours), day/night shifts (12 hours) and duties (16 / 24 hours)) on the regularity of meals, the type of food consumed and the place of procurement/preparation of food. Respondents and methods: For the purposes of this paper, a quantitative, descriptive, cross-sectional, monocentric research was conducted using an anonymous, one-off, survey questionnaire, which was designed for the purposes of this research. Respondents are health professionals (nurses and doctors), different age groups and levels of education (stratified sample), employees of Clinical Hospital Centre "Sestre Milosrdnice" in Zagreb employed at the Department of Anesthesiology, Intensive Care and Pain Management. Results: Regarding the specific goal of this research, we certainly confirmed the hypotheses that the working hours of health professionals affect the regularity and number of meals, the type of food consumed and also affects the place of purchase and preparation of food. Healthcare workers who work the shift at 8 am eat more regular and healthier meals than those who work the shift day / night at 12 noon or on duty at 16/24 hours. Education level, age and education also affect the quality of nutrition among health professionals. Conclusion: This research could contribute to changing the awareness of health professionals about diets, irregularities related to the regularity of meals and consumption of bad foods during working hours. It is also important to make a possible contribution to changing the eating habits of health professionals by encouraging careful meal planning before going to work and preparing food in one's own household. Improving the supply of daily available food in hospital restaurants while encouraging health professionals to eat healthier and eat more regularly should be the main mission of employers.