The new dietary recommendations for workers have been published

In the working-age dietary recommendations published by the State Nutrition Council in February, it was presented for the first time how different professional groups should eat at work.

The wellbeing and health of working-age individuals are primary factors affecting work ability and quality of life. Eating according to nutritional recommendations plays an important role in supporting work capacity and preventing non-communicable diseases. Different professions require varying energy needs, both mentally and physically.

Nutrition has improved positively, but significant challenges remain

Although the nutrition of Finnish adults has developed in recent decades, with many moving toward more plant-based diets, improving the intake of various nutrients and food choices remains a focus.

Consumption of vegetables, berries, fruits, whole grains, nuts, and fish should be increased, as only one in five adults meets the recommended daily vegetable intake. Women and highly educated individuals seem to be more active in adhering to a plant-based diet. However, a large portion of the population experiences uncertainty regarding environmentally friendly dietary choices, which hampers the transition to more sustainable options.

In Finland, the consumption of saturated fats and salt is still too high, increasing the risk of overweight and obesity. A busy lifestyle, irregular meal patterns, low physical activity, insufficient sleep, and substance use also significantly burden the health of working-age individuals.

Work environments play an important role in nutritional choices

Most working individuals spend the majority of their time engaged in their work. Many employees eat lunch at home or in the workplace, making it essential for them to have the opportunity to enjoy genuinely nutritious meals. Employers' investments in providing nourishing food for staff can be a significant factor in performance, benefiting both employees and employers. Dining in staff cafeterias generally improves the nutritional quality of lunches, but only a portion of employees can take advantage of such opportunities. It is crucial to remember to follow the plate model as diversely as possible, regardless of where one is eating.

To enhance workplace dining, it is also important to offer practical guidance and support to employees to help them maintain a regular meal schedule. Good nutrition promotes not only health but also work capacity, which is critical for long-term well-being.

Job tasks also influence eating behavior

Work environments vary, and dining options can be affected by different stress factors, including physical and mental workload. For instance, in sedentary jobs, which may take place in various locations like home or office, physical activity often remains low. In such roles, it is advisable to opt for low-fiber, low-fat, smaller lunches to maintain alertness in the afternoon.

On the other hand, those in physically demanding jobs must prioritize nutrition to sustain work capacity. For physically intensive tasks, increasing intake of fiber-rich carbohydrates is important, along with having snacks and eating at regular intervals (approximately 3-6 times a day).

Specific job roles, such as night work, present their own challenges. Night workers must pay particular attention to adequate nutrition and regular meal patterns. Organizing meals can be difficult due to work hours, and night workers often face an increased risk of developing cardiovascular diseases or diabetes. It is not recommended to eat after 1 AM, but snacks and a nutritious breakfast should be prioritized.

For professional drivers, planning meals in advance with well-stocked snacks is recommended..

Regular meal patterns contribute to managing various stress factors

Work-related stress can significantly impact eating behavior. Under stress, individuals may opt for unhealthy choices, and emotional eating can emerge. It is essential to focus on meal regularity and choose health-promoting foods, especially during stressful times. Utilizing staff cafeterias and other food services can facilitate making healthier choices.

Overall, health-promoting dietary choices have a significant impact on one's stamina and satisfaction at work. Employees need support to maintain their health, and proper eating habits can help improve their quality of life and work capacity.

You can read the complete dietary recommendations here.