Various nutrition-related public health challenges challenge the health and work ability of working-age adults, such as cardiovascular diseases, musculoskeletal disorders, and obesity. Additionally, changes in working life, such as the increasing prevalence of remote and hybrid work, can make it more difficult to maintain healthy eating habits. Access to workplace cafeterias also varies significantly depending on location and profession. Shift work and work-related travel can add to the challenges of maintaining a health-promoting diet.
The well-being of the working-age population must be better cared for
Until now, no specific dietary guidelines have been created in Finland for working-age adults. In Satakunta, the work ability and functional capacity of the working-age population have been declining, while the number of working-age individuals continues to decrease. It is increasingly important to ensure the well-being of this demographic. One way to support well-being and functional capacity is to develop targeted dietary recommendations for working-age adults. These new dietary guidelines aim to support the health and well-being of the working-age population and reduce nutrition-related health disparities. The guidelines are based on the national nutrition recommendations published last year.
– It’s important that working-age adults have their own guidelines since they face a variety of nutrition-related health challenges. The majority of this population consumes too much salt and saturated fat in their diets. At the same time, the intake of whole grains, vegetables, berries, and fruits is too low. These new guidelines will specifically address the nutritional characteristics and needs of the working-age population, explains Senior Researcher Susanna Kunvik.
The dietary guideline development is led by a working group appointed by the National Nutrition Council. The group is chaired by Nina Halonen, a nutrition expert in institutional catering services. Within the group, thematic subgroups focus on different areas to collectively compile the recommendation. Kunvik chairs the subgroup focused on maintaining work ability.
Nutrition research at SAMK focuses on working-age adults
At SAMK and its Research Centre for Human Functioning, experts research the links between nutrition and well-being, particularly from the perspective of working-age adults. Susanna Kunvik is currently the project manager for the RAVI and Mind Nutrition research projects, both of which investigate the nutrition of working-age individuals. The RAVI project is co-funded by the European Union, while the Mind Nutrition project is funded by SAMK. Several other nutrition science research projects are also in development in the Satakunta region.
– Our research on the links between nutrition and work ability is crucial, as relatively few studies have been conducted on this topic. We also know that inequality is increasing both on the plates and in the well-being of working-age adults. Based on preliminary results, it’s clear that working-age people need nutritional guidance and benefit from it significantly, says Susanna Kunvik.
The dietary guidelines for working-age adults will be published in early 2026. Before publication, a draft version of the recommendations will be opened for review, allowing stakeholders and other interested parties to comment on the manuscript.
