PD142 - NUTRIENT INTAKES, DIET QUALITY AND SELF-PERCEIVED DIETARY SATISFACTION IMPROVED AFTER 12-MONTH WORKPLACE-BASED NUTRITIONAL GUIDANCE AMONG FINNISH EMPLOYEES

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PD142

NUTRIENT INTAKES, DIET QUALITY AND SELF-PERCEIVED DIETARY SATISFACTION IMPROVED AFTER 12-MONTH WORKPLACE-BASED NUTRITIONAL GUIDANCE AMONG FINNISH EMPLOYEES

M. Mustakallio1,*, S. Itkonen1, H. Kautiainen2,3, J. Puustinen4, S. Kunvik5

1Department of Food and Nutrition, University of Helsinki, 2Folkhälsan Research Center, Helsinki, 3Primary Health Care Unit, Kuopio University Hospital, Kuopio, 4Unit of Neurology, Satasairaala Central Hospital, Satakunta Wellbeing Services County, 5Satakunta University of Applied Sciences, Pori, Finland

 

Rationale: Majority of Finnish adults do not adhere to dietary guidelines, increasing their risk for nutrition‑related chronic diseases. This study examined the effectiveness of workplace‑based nutritional guidance on nutrient intakes, diet quality, and self‑perceived dietary satisfaction among employees.

 

 

Methods: In this cluster‑randomized controlled RAVI trial, 167 employees from eight companies were assigned to an intervention (N=89) or control group (N=78) for 12 months. The intervention group received 3–4 individual nutritional guidance sessions during working hours and a personalized nutritional plan, while the control group did not receive any intervention. Guidance was based on the Nordic and National Nutrition Recommendations. Nutrient intakes were assessed using 3‑day food records, diet quality using a validated food frequency questionnaire (FFQ) covering eight food groups, and self-perceived dietary satisfaction using a 0–10 numerical rating scale. Effects were analysed using linear mixed‑effects models.

 

 

Results: Compared to the control group, the intervention group showed significant improvements in intakes of vitamin C, folate, magnesium, potassium, iron, and fiber (p<0.05). Similarly, the consumption of low-fat dairy products, nuts and seeds, pulses and plant protein products increased, and fat quality improved more in the intervention group compared to the control group (p≤0.03). The intervention group showed a significantly greater increase in self-perceived satisfaction with diet (p=0.041) and meal rhythm (p=0.018) compared to the control group. Other comparisons were not statistically significant.

Conclusion:  

Workplace‑based nutritional guidance effectively improved nutrient intake, diet quality, and self-perceived dietary satisfaction, supporting its use as a practical tool for promoting healthy eating among employees.

 

 

Disclosure of Interest: None declared