ArticleNutrients2022
The Relationship between Dietary Habits and Work Engagement among Female Finnish Municipal Employees.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Does food insecurity compromise diet quality among Finnish private sector service workers?Public health nutrition · 2024Article
- Employer Actions in Office Settings and Women's Perception of the Workplace as Supportive of Healthy Eating: A Cross-Sectional Pilot Study.Nutrients · 2024Article
- Sex and Age Differences in the Effects of Food Frequency on Metabolic Parameters in Japanese Adults.Nutrients · 2024Observational
- Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundWork engagement reflects work-related well-being. It is positively associated with health, life satisfaction, work efficiency, income level, and occupational prospects. However, little is known about the relationship between work engagement and diet.
methodsA cross-sectional study was conducted among female Finnish municipal employees (
resultsWork engagement had a positive relationship with the daily consumption of healthy food items. This association remained significant even after adjusting for age, education years, financial situation, and physical activity. The frequency of consuming unhealthy food items showed no relationship with work engagement. Anxiety and depressive symptoms decreased linearly with the greater consumption of healthy foods.
conclusionFrequent consumption of healthy food items is associated with higher work engagement, irrespectively of the consumption of unhealthy nutrients. These results encourage health care professionals to recommend healthy food items instead of forbidding unhealthy food, as well as employers to support healthy dietary habits among employees.
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Registered trials
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