Nutrition plays an important role in a person's ability to function, health, and quality of life. Good nutrition can help prevent and treat many lifestyle-derived diseases. Nutrition also has an essential impact on psychological and social wellbeing.
Good nutrition also contributes to work performance and motivation. Eating well at work and having a regular meal pattern contribute to well-being at work and work capacity. The brain and muscles need fuel to work and recover from work.
The Research Center for Human Functioning carries out scientific nutrition research, with a particular focus on working-age people, to study the effects of nutrition on work capacity and well-being.
Find out more about the Finnish nutrition recommendations on the website of the Finnish Institute for Health and Welfare.
Ideas for co-operation? Contact:
Susanna Kunvik
Senior Researcher
Project Manager
SAMK
+358 44 710 3204
The RAVI project
The RAVI project includes a randomised, controlled trial (RCT) exploring the effectiveness of nutritional guidance on workability, work productivity, sickness absence, work well-being, health-related quality of life, and nutrition. Participants are working-aged employees in six different companies located in Satakunta.
The RAVI trial aims to study the current state of workability (performance), work well-being, work productivity, sickness absence, health-related quality of life, nutrient intake, and food habits among working-aged employees at Satakunta region and investigate the effectiveness of 12-month nutritional guidance on work ability (performance), work well-being, work productivity, sickness absence and health-related quality of life, nutrient intake and food habits. Additionally, the RAVI trial measures and analyses the sleep, activity, recovery, and work vitality of the study volunteers from the intervention group.
Read more on The RAVI Project website.
The Eat@Work Project
Worksites are seen as an important environment to promote behavioural patterns, including healthy eating habits. Workplace nutrition interventions have shown significant changes in improving diet quality, physical and mental health and have shown positive return on investment by reducing health care costs as well as overall absenteeism. However, fewer studies have been focusing on improving work wellbeing and the ability to work with nutritional interventions.
The objective of this Eat@Work (2022-2023) project is to increase employee work well-being and the ability to work with multifactorial nutritional intervention.
Read more on The Eat@Work Project's website.
