Workplace nutritional guidance benefits both employees and employers

A nutrition study carried out in companies across the Satakunta region shows that there is room for improvement in the diets of working-age adults. The eating habits of a total of 167 employees were assessed using food diaries in the RAVI study, which was conducted throughout Satakunta between 2023 and 2026.

At Vatajankoski, employee well-being is considered important and is something the company wants to invest in. Pictured are Pekka Passi, CEO of Vatajankoski, and Susanna Kunvik, Project Manager of the RAVI study.
At Vatajankoski, employee well-being is considered important and is something the company wants to invest in. Pictured are Pekka Passi, CEO of Vatajankoski, and Susanna Kunvik, Project Manager of the RAVI study.

– Overall, the results on the eating habits of working-age people in Satakunta were very similar to those found in national population studies. Vegetable consumption is low, and fibre intake is insufficient. At the same time, salt and saturated fat intake exceed recommended levels. As many as 97% of men consumed too much salt, says Susanna Kunvik, Project Manager of the RAVI study.

Half of the study participants received individualised nutritional guidance at their workplace during the year. This aimed to guide employees toward healthy eating during the workday, including maintaining a regular meal pattern and making health-promoting food choices.

– Employees in the nutritional guidance group showed significant improvements in nutrient intake during the one-year follow-up. Their satisfaction with their diet and meal rhythm also increased. When concrete tools and support were provided for making better food choices during the workday, positive changes became visible in everyday life, says Meri Mustakallio, the study nutritionist.

In some companies, the effects extended to employees’ work ability and overall well-being. After the nutritional guidance, participants reported improved endurance and increased work engagement.

At Vatajankoski, employee wellbeing is a priority and an area of active investment. Participation in the RAVI project was seen as an additional opportunity to promote well-being at work, and based on the results, it proved to be just that.

– We achieved excellent results through the RAVI project. Our employees’ work ability and wellbeing improved, and sick leave decreased, says Johanna Mälkiä, HR Coordinator at Vatajankoski in Kankaanpää.

The Improving work-time nutrition as a success factor for enterprises in Satakunta (RAVI-project) is a nutrition research project carried out by Satakunta University of Applied Sciences between 2023 and 2026. It is funded by the European Regional Development Fund (ERDF). Eight small and medium-sized enterprises (SMEs) from across Satakunta participated in the study.

Further information:

Susanna Kunvik, Project Manager, Specialist Researcher

The RAVI project / Satakunta University of Applied Sciences

+358 44 710 3204, susanna.kunvik@samk.fi

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