Department Tourism and Recreation, University of Life Sciences in Lublin, 15 Akademicka Street, 20-950 Lublin, Poland.
Faculty of Medical and Health Sciences, University of Siedlce, Stanisława Konarskiego 2, 08-110 Siedlce, Poland.
Nutrients. 2024 Oct 4;16(19):3376. doi: 10.3390/nu16193376.
The modern work environment is constantly evolving, and with it, the emphasis on employee health and well-being is increasing.
Nutritional education has become a key component of health promotion strategies in many companies that recognize the benefits of healthy eating habits for enhancing efficiency and job satisfaction.
The aim of this study was to understand employees' nutritional needs at work, and to assess the support provided by employers. The analysis focused on employees' eating habits and their attitudes towards eating at work, motives and barriers to healthy eating.
The study was conducted using an anonymous survey completed by 1.056 individuals from across Poland. A discriminant function was selected for data analysis, which examined the differences between groups.
RESULTS/CONCLUSIONS: The larger enterprises are more inclined to establish meal consumption spaces, which contributes to a more organised work culture. The larger the business, the more time employees spend eating meals, it being influenced by better-developed eating facilities, which undoubtedly encourages the workers to take longer breaks. The people with obesity were found to place the highest value on healthy food options and the people with a normal BMI are more responsive to healthy food subsidies, nutritional advice provided by a dietitian, and access to fitness facilities.
现代工作环境在不断演变，对员工健康和福利的重视程度也在提高。
营养教育已成为许多公司健康促进策略的重要组成部分，这些公司认识到健康饮食习惯对提高效率和工作满意度的好处。
本研究旨在了解员工在工作中的营养需求，并评估雇主提供的支持。分析重点关注员工的饮食习惯以及他们对在工作中进食的态度、健康饮食的动机和障碍。
该研究使用了一项匿名调查，调查对象为来自波兰各地的 1056 人。选择了判别函数进行数据分析，以检查组间的差异。
结果/结论：较大的企业更倾向于建立用餐消费空间，这有助于形成更有组织的工作文化。企业规模越大，员工用餐时间越长，这受到更发达的用餐设施的影响，这无疑鼓励员工休息更长时间。肥胖人群对健康食品的选择最为重视，而 BMI 正常的人群对健康食品补贴、营养师提供的营养建议以及健身设施的使用更为敏感。
