Educational Workplace Dietary Interventions and Occupational Well-Being Among Healthcare Professionals: A Scoping Review

Background: Educational workplace dietary interventions have emerged as a promising approach to supporting occupational well-being among healthcare professionals. This scoping review mapped and synthesized the available evidence on such interventions across healthcare settings. Methods: A scoping review was conducted in accordance with the PRISMA-ScR (Preferred Reporting Items for Systematic Reviews and Meta-Analyses Extension for Scoping Reviews) guidelines. PubMed, Scopus, and the Cochrane Library were searched for studies published between December 2020 and March 2026. Thirteen studies met the predefined eligibility criteria. Results: Across the included studies, healthcare professionals exhibited irregular eating patterns, meal skipping, and suboptimal dietary behaviours associated with occupational stress. Educational workplace interventions combining nutrition education with behavioural, organizational, and lifestyle components were associated with improved nutrition knowledge, dietary behaviours, selected health indicators, and occupational well-being. Thematic synthesis identified workplace organization, behavioural determinants, and organizational support as key influences on dietary practices and professional well-being. Conclusions: Workplace nutrition should be considered an integral component of occupational health rather than solely an individual lifestyle behaviour. The proposed Workplace Nutritional Resilience framework highlights the potential contribution of educational, behavioural, and organizational strategies to occupational well-being. Further longitudinal and intervention studies in specific healthcare professions are warranted, particularly among dental professionals.