Nutrition has a proven impact on work ability
Nutrition is a key part of maintaining work ability and extending careers
Nutrition and diet have been shown to affect several aspects of work ability. These include, for example, physical and psychological performance, cognitive characteristics such as problem-solving ability and concentration, alertness and work engagement (Eat@Work project, nutrition recommendations for work). Nutrition also plays a key role in the prevention and treatment of many diseases that impair work ability.
Some job descriptions also set special requirements for nutrition. In physically demanding work, nutrition and fluid balance play a key role in maintaining physical performance and ensuring recovery. Poor nutrition increases the risk of injuries, musculoskeletal disorders and excessive strain. Night work, on the other hand, increases weight management challenges and the risk of lifestyle diseases, which can be reduced through healthier habits, such as nutrition. In addition, certain types of work, such as transportation or field work, make it difficult to eat during working hours (nutrition recommendations for work).
Nutritional therapy services under occupational health care are strongly focused on preventive support measures, but additional services are also available. These therapeutic services guarantee rapid access to treatment and enable nutritional treatment of diseases that impair work ability in accordance with national treatment recommendations.
Nutrition and work ability in brief
- Good nutrition improves physical and mental work ability, concentration and alertness, among other things.
- Nutrition has also been shown to affect recovery, musculoskeletal health and mental resource factors.
- Investing in nutrition can prevent and treat several diseases that impair work ability, such as cardiovascular diseases, several types of cancer, type 2 diabetes, sleep apnoea and metabolic syndrome.
- Nutritional therapy services under occupational health care focus on maintaining work ability and preventing illnesses that impair work ability. Supplementary and insurance services also enable the nutritional treatment of diseases that impair work ability in accordance with national treatment recommendations.
Excess weight and obesity reduce work ability and increase costs
Excess weight and obesity have been found to be associated with poorer physical and psychological work ability and a higher number of sickness-related absences (FinHealth 2017 study, THL). Obesity is a risk factor for both the occurrence of musculoskeletal symptoms and the prolongation of symptoms (Current Care Guidelines: lower back pain, knee and hip arthritis, neck pain, obesity (adults, children and adolescents)).
The number and length of sickness-related absences seem to increase as the BMI increases. Based on research evidence, obesity increases the risk of long sickness-related absences in particular and is linked to disability pensions due to musculoskeletal disorders. Employees with a body mass index (BMI) of ≥ 30 m² have more than three times the risk of early disability pension (Vesinkansa et al. 2025, FinWeight 2025).
Obesity and its comorbidities are also linked to the direct total costs of healthcare. Taking into account the differences in age and gender, the direct healthcare costs of obese people were 36 per cent higher than in the overweight and normal-weight groups (Vesikansa et al. 2020).
Nutrition plays a key role in the prevention, early intervention and treatment of excess weight and obesity. A multidisciplinary approach improves the effectiveness of treatment. Research has linked dietitian-led counselling to a twofold increase in the likelihood of achieving clinically significant weight loss, as well as to greater weight loss overall (Bradley et al. 2013, Williams et al. 2019, Sun et al. 2017).
Support measures targeting the work environment are cost-effective
Nutritional support measures related to work and work ability are increasingly focused on preventive actions targeting the work community and environment, such as improving opportunities to eat during shifts, the food environment, and the nutritional quality of food and beverages provided in the workplace.
Targeted forms of group guidance and health examinations are actively developed. The importance of group-based guidance is emphasised when seeking cost-effective solutions. These can be carried out either solely by a dietitian or multidisciplinarily, such as cooperation between an occupational physiotherapist and a dietitian. The implementation takes into account the job description, the requirements related to the work and functional capacity, practical opportunities to influence the work (meals and breaks) as well as the wishes and goals of the participants and the company.
Research shows that the work of a dietitian has an effect
Occupational health care dietitians work closely as part of a multidisciplinary team at both the work community and employee level.
The perceived benefits and impact of nutritional therapy appointments are monitored with Mehiläinen’s PEI survey. The PEI survey primarily measures the employee’s feeling of coping, and it has also been proven to be a reliable and effective indicator in Finnish healthcare. The survey is sent at random following a dietitian’s occupational health check-up, counselling session or nutrition therapy appointment. In 2025–2026, 52.11% of the respondents (n=71) felt that they were coping better with their symptoms, ailments or illness after an appointment compared to the situation before the appointment, and 40.85% felt that they were coping much better with their symptoms, ailments or illness. In total, about 93% of the respondents felt that they were coping better or much better with their situation after a nutritional therapy appointment compared to the situation before the visit.
If you wish for closer cooperation in the development of nutritional support processes, please do not hesitate to contact your account manager.
Specialist and review date: Senior Dietitian Tiiamari Tuominen, 15 April 2026
5 tips for employers
The employer must ensure that the personnel’s break rooms and food refrigeration and heating equipment are adequate in relation to the number of personnel. It is also important that the personnel have the opportunity to take regular meal breaks.
Regular meals must be possible during all shifts and working conditions. If the work is mobile or carried out in the field, it is advisable to ask occupational health care for support and advice for arranging meals during the work shift.
Employers can provide financial support for employees' meals in staff canteens, as research suggests that eating in staff canteens is generally associated with healthier meal choices.
If the workplace has a staff canteen owned by the employer, an assessment of the nutritional quality of the food and the food environment can be requested from occupational health care. In meeting catering, it is advisable to favour snacks that promote health and maintain alertness, such as sandwiches, fruit or smoothies.
The employer plays a key role in building a health-promoting working environment and maintaining and developing cooperation between the various actors of the work community (company management, employees, occupational health care, food service providers, etc.).
A positive attitude towards well-being creates an atmosphere in which healthy choices are supported and accepted.
Occupational health care can often support the employer, work community and employees in various ways in promoting meals during work shifts, preventing health challenges that impair work ability and supporting work ability, also in terms of nutrition.
Occupational health care dietitians work closely as part of a multidisciplinary team at both the work community and employee level. If you wish for closer cooperation in the development of nutritional support processes, please do not hesitate to contact your account manager.