The RAVI project examines the effects of nutrition on the work ability, well-being, and quality of life of working-age Finns. In the randomized, controlled trial (RCT) phase of the project, efforts were made to improve participants’ dietary habits through, among other things, nutritional guidance. Now, all of the more than 350 guidance sessions provided by the project’s nutrition expert, Meri Mustakallio, have been completed.
For the RCT study phase of the Improving work-time nutrition as a success factor for enterprises in Satakunta (RAVI project), 167 working-age adults were recruited from eight small and medium-sized enterprises (SMEs) in the Satakunta region. Approximately half of the participants were randomly assigned to the intervention group, and the other half to the control group. The aim was to improve the participants' dietary habits, for example, through nutritional guidance. Participants in the intervention group received three to four nutritional guidance sessions during the 12-month intervention period, while those in the control group received one voluntary session at the end of the study period. As part of the intervention study, participants kept a food diary at baseline and at the end of the intervention using a mobile application originally developed in the Eat@Work project. For three consecutive days, participants photographed and recorded their meals in the app. The food diaries were used to assess nutrient intake. The results obtained from the food diaries were also used in the nutrition counselling sessions.
RAVI project researcher and nutrition expert Meri Mustakallio was responsible for providing the nutrition guidance in the RAVI-trial. During the sessions, the food diary results were reviewed, and suitable ways to improve the participant’s eating habits were considered together. Food diaries, such as those created with the Eat@Work mobile app that incorporate photos, help visualise portion sizes and the colour composition of meals. Research shows that mindful eating can influence how much we eat, the emotions eating evokes, and the situations in which we decide to eat. The guidance sessions applied the principles of motivational interviewing and were based on Finnish nutrition recommendations.
What Happens in Nutritional Guidance?
Nutritional guidance in the RAVI project was based on a comprehensive understanding of each participant’s everyday life, eating habits, and nutritional status. The first session included an assessment of daily routines, work schedules, sleep, and physical activity – this provided context for reviewing the food diary and identifying potential challenges in meal rhythm and nutrient intake. The nutrient analyses were detailed, including macronutrients, salt, sugar and fibre intakes, and adequacy of essential vitamins and minerals. A food-specific analysis highlighted the significance of individual items, whether they were items full of hidden sugars, saturated fats or good sources of vitamins.
In the follow-up sessions, the focus was on refining diet quality and supporting changes in daily routines on an individual level. The participants had filled out a Food Frequency Questionnaire (FFQ) at the baseline. The results of the FFQ, e.g. the amount of different food groups in the diet, were also reviewed during the sessions. The goal of the nutritional guidance was not only to correct deficiencies but to find realistic and sustainable solutions that fit the individual’s lifestyle. Practical tools used in the sessions included the national Food Composition Database Fineli, grocery store product pages and the nutritional content information of the products, the Finnish Heart Association’s estimated energy requirement calculator, and visual guide materials. Guidance sessions could also include reviewing the laboratory and blood pressure results and assessing their associations with nutrition. The approach was strongly personal and practical, but simultaneously expert-led and therefore impactful.
During the sessions, the nutritionist and participant jointly completed a personal nutrition plan. The plan included information on nutrient intake, general recommendations and guidelines, and specific goals for each session related to the participant’s eating habits and strategies for achieving these goals.
– The strength of nutritional guidance is that we look at the participant’s situation from a wider angle and consider together what goals are humane and feasible in each life situation. Jointly selected goals, the importance of the desired change in the person's life, also help build the participant’s motivation for behaviour change. Empathy, encouragement and the nutritionist’s belief in the possibility of change are extremely important for successful guidance," says Mustakallio.
The intervention phase of the RAVI study, the voluntary nutritional guidance sessions for the control group, and the data collection phase for the final measurements have been completed. Overall, subjects have completed electronic questionnaires, participated in laboratory measurements and the study nurse appointment, and kept a food diary both at the beginning and at the end of the study. Next, the data will be processed and analysed using statistical methods, and the results will be reported during autumn 2025 and spring 2026.
Read Meri Mustakallio’s We Research article on the importance of drinking water: We research: Adequate water intake benefits all.
The RAVI project is co-funded by the European Union.
