Food intake and profession – principles of healthy food

Abstract Healthy nutrition is essential for maintaining workers' health and enhancing work productivity. This paper explores the principles of a healthy nutrition, emphasizing the relationship between dietary requirements and occupational demands. The daily energy requirement depends on the intensity of the physical activity, being double for forestry workers compared to office workers. The consumed energy during a professional activity can be estimated through metabolic equivalents (METs). The protein intake maintains muscle mass and protects against certain occupational toxins. Ensuring the optimal energy support requires the avoidance of carbohydrates with a high glycemic index (which disrupt glycemic balance and decrease work capacity) and introduction of slow-absorbing carbohydrates. Lipids provide a concentrated caloric support, particularly useful for intense physical labour (miners, farmers). Micronutrients (vitamins and minerals) support musculoskeletal integrity, cognitive function, and immune resilience, especially in occupations involving physical or neuropsychological stress. Proper hydration is equally crucial for maintaining physical and cognitive capacities, with water requirements depending on the caloric expenditure and environmental conditions. This paper provides a new perspective regarding the dual relationship between nutrition and work: occupational demands influence dietary needs, while dietary quality impacts work capacity and health. Knowing and applying the basic principles of healthy eating according to the professional activity and exposure is essential for maximizing workplace performance and employee well-being.