Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
9.1
5.0
Journals
Nutrients
Special Issues
Workplace Health Strategy: Dietary and Nutrition Influence
nutrients-logo
Submit to Nutrients Review for Nutrients Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Workplace Health Strategy: Dietary and Nutrition Influence

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (25 November 2025) | Viewed by 4368

Special Issue Editors

Prof. Dr. Frédéric Dutheil

E-Mail Website
Guest Editor
Université Clermont Auvergne, CNRS, LaPSCo, Physiological and Psychosocial Stress, CHU Clermont-Ferrand, University Hospital of Clermont-Ferrand, Preventive and Occupational Medicine, Witty Fit, F-63000 Clermont-Ferrand, France
Interests: occupational health; stress, working environment; cardiovascular risks and disease; prevention; epidemiology; diet habits and physical activities
Special Issues, Collections and Topics in MDPI journals
Dr. Maëlys Clinchamps

E-Mail Website
Guest Editor
Université Clermont Auvergne, CNRS, LaPSCo, Physiological and Psychosocial Stress, CHU Clermont-Ferrand, University Hospital of Clermont-Ferrand, Preventive and Occupational Medicine, Witty Fit, F-63000 Clermont-Ferrand, France
Interests: occupational health; stress; working environment; epidemiology; sedentary behavior

Special Issue Information

Dear Colleagues,

In today's fast-paced work environment, the importance of a comprehensive workplace health strategy cannot be overstated. Nutrition is a key determinant of health, energy levels, cognitive function and work performance, yet its integration into workplace health strategies remains insufficiently explored.

This Special Issue, “Workplace Health Strategy: Dietary and Nutrition Influence”, aims to explore how nutrition affects workers’ health and performance. We invite research on workplace dietary habits, nutritional interventions, and their impact on physical and mental well-being. Topics of interest include the effects of work schedules on diet, strategies to promote healthier eating at work, and the role of nutrition in promoting health in general. Studies on employer-led initiatives, such as workplace meal programs, digital interventions, or behavioral approaches, are also welcome.

We encourage contributions from various disciplines, including medicine, nutrition, psychology, and occupational and public health. Original research, systematic reviews, and meta-analyses are invited. By gathering evidence on workplace nutrition, this Special Issue aims to provide valuable insights for improving employee health and fostering healthier work environments.

Prof. Dr. Frédéric Dutheil
Dr. Maëlys Clinchamps
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • workplace nutrition
  • occupational health
  • dietary interventions
  • employee well-being
  • work performance

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

17 pages, 494 KB  
Article
Intervention Using Low-Na/K Seasonings and Dairy at Japanese Company Cafeterias as a Practical Approach to Decrease Dietary Na/K and Prevent Hypertension
by Nagako Okuda, Aya Higashiyama, Kozo Tanno, Yuki Yonekura, Makoto Miura, Hiroshi Kuno, Toru Nakajima, Eiji Tahara, Fukiko Morimoto, Kozue Sugio, Kyoko Kojima, Tomomi Nagahata, Hirokazu Taniguchi and Akira Okayama
Nutrients 2025, 17(24), 3856; https://doi.org/10.3390/nu17243856 - 10 Dec 2025
Abstract
Background/Objectives: Reducing sodium (Na) and increasing potassium (K) intake are important for lowering blood pressure (BP). Practical measures to decrease the dietary Na/K ratio are needed. A crossover design intervention study serving lunches prepared using K-enriched (low-Na/K) seasonings and dairy at an [...] Read more.
Background/Objectives: Reducing sodium (Na) and increasing potassium (K) intake are important for lowering blood pressure (BP). Practical measures to decrease the dietary Na/K ratio are needed. A crossover design intervention study serving lunches prepared using K-enriched (low-Na/K) seasonings and dairy at an employee cafeteria was conducted. Methods: Participants consumed lunches containing low-Na/K seasonings and dairy as intervention meals and regular lunches as control meals for four weeks each, and we examined the changes in BP and urinary Na/K ratios. The Na and K contents of the meals were also measured. Results: A total of 166 employees (17.5% of whom were hypertensive, while 42.2% were women; mean age of 44.3 years) who regularly use the cafeteria completed the whole survey. The intervention meals contained less Na (66.4 vs. 74.2 mmol/serving) and more K (15.1 vs. 9.9 mmol/serving) than the control meals, and the average Na/K ratio was significantly lower (4.6 vs. 8.2, p < 0.001). The average urinary Na/K ratio was significantly lower in the intervention period than in the control (3.69 vs. 4.10, p = 0.008), but there was no difference in the average BP. Participants rated both the intervention and the control meals to be similarly good; 69.5% and 73.7% reported that the taste was fine, respectively, with no significant difference. Conclusions: Employing low-Na/K seasonings and habitual dairy consumption at lunchtime were effective in reducing urinary Na/K in a healthy working population. This may be a practical measure for sustainably decreasing dietary Na/K and controlling age-related increases in BP. UMIN-CTR registration: UMIN000050876 Full article
(This article belongs to the Special Issue Workplace Health Strategy: Dietary and Nutrition Influence)
►▼ Show Figures

Figure 1

25 pages, 778 KB  
Article
A Brief Participatory Workplace Intervention on Dietary Barriers and Healthy Eating Intentions Among Employees: A Pilot Study
by Aleksandra Hyży, Ilona Cieślak, Joanna Gotlib-Małkowska, Mariusz Panczyk and Mariusz Jaworski
Nutrients 2025, 17(21), 3371; https://doi.org/10.3390/nu17213371 - 27 Oct 2025
Viewed by 1015
Abstract
Background: An unhealthy diet is a major modifiable risk factor for chronic disease, and workplace environments may pose specific barriers to healthy eating. Methods: This single-arm, pre–post workplace intervention assessed short-term changes in perceived dietary barriers (primary outcome) and healthy eating intentions (secondary [...] Read more.
Background: An unhealthy diet is a major modifiable risk factor for chronic disease, and workplace environments may pose specific barriers to healthy eating. Methods: This single-arm, pre–post workplace intervention assessed short-term changes in perceived dietary barriers (primary outcome) and healthy eating intentions (secondary outcome) among school employees (n = 36; 83.3% women; mean age = 46.8 years). The 60 min participatory session integrated behavioral economics principles, practical nutrition exercises, and psychological strategies designed to enhance self-efficacy, optimism, and resilience. Results: The total perceived barrier score decreased significantly (Δ = −1 [IQR −2 to 0]; the paired Wilcoxon signed-rank test = −4.689, p < 0.001, r = −0.78). Post-intervention (T2), the proportion of participants reporting an intention to prepare healthy meals increased (McNemar’s test, p < 0.001; OR = 10.0, 95% CI 1.8–54.5). The session was rated as highly useful (mean = 8.3/10), and at the three-week follow-up (T3), 91.7% of participants reported maintaining at least one dietary change. Conclusions: Although limited by its single-arm design and short follow-up, this pilot study suggests that a brief, participatory behavioral intervention may be a feasible and acceptable approach to support healthier eating in the workplace. Full article
(This article belongs to the Special Issue Workplace Health Strategy: Dietary and Nutrition Influence)
►▼ Show Figures

Figure 1

15 pages, 302 KB  
Article
The Influence of Food Intake and Blood Glucose on Postprandial Sleepiness and Work Productivity: A Scoping Review
by Hisashi Kaneda, Itsuki Kageyama, Yoshiyuki Kobayashi and Kota Kodama
Nutrients 2025, 17(20), 3217; https://doi.org/10.3390/nu17203217 - 14 Oct 2025
Viewed by 2975
Abstract
Background: Occupational accidents, injuries, and illnesses are serious problems for organizations. Workplace sleepiness is a major issue that affects occupational safety and productivity. Workplace sleepiness is influenced by sleep, diet, and blood glucose levels, but the causal relationship is unclear. This scoping review [...] Read more.
Background: Occupational accidents, injuries, and illnesses are serious problems for organizations. Workplace sleepiness is a major issue that affects occupational safety and productivity. Workplace sleepiness is influenced by sleep, diet, and blood glucose levels, but the causal relationship is unclear. This scoping review aimed to investigate the factors affecting work productivity, with a particular focus on the impact of sleepiness caused by food intake and blood glucose level on productivity. Methods: PubMed, and Web of Science were used to search terms, such as “workplace,” “sleepiness or postprandial hypoglycemia,” “productivity,” and “measurement.” The following studies were included: (1) those with working hours evaluations; (2) that excluded patients with diabetes, heart diseases, or other diseases; (3) that excluded patients with mental illness; (4) that did not limit the evaluation of sleepiness at work to sleep only; (5) with publications after 2014; and (6) that were research articles. Results: The search yielded 521 articles. Nine papers met the inclusion criteria. Six studies assessed blood glucose levels, six assessed sleepiness, and one simultaneously assessed blood glucose and sleepiness. The Karolinska Sleepiness Scale (KSS) is the most frequently used sleep measure. Most studies have assessed the effects of controlled diets. Although some studies have used continuous glucometers, their evaluation of blood glucose levels has been limited. The extracted literature also included mild exercise and control of environmental illumination as a countermeasure against sleepiness. Conclusions: Although few studies have analyzed the causes and countermeasures of sleepiness in the workplace, sleepiness affects work productivity, diet affects sleepiness, and several methods for suppressing sleepiness have been researched. However, a few studies have directly evaluated the effects of blood glucose fluctuations and sleepiness on work productivity. These results suggest that further research into the relationship between sleepiness at work and related biological signals and blood glucose fluctuations will be important in understanding the causes, as it will form the basis for measures to improve work productivity. Full article
(This article belongs to the Special Issue Workplace Health Strategy: Dietary and Nutrition Influence)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop