This course aims to teach undergraduate students in Nutrition and Dietetics about the nutritional needs of the working population, the effects of the workplace environment on eating behaviors, and evidence-based workplace nutrition interventions. Students will gain the competencies to identify the specific nutritional challenges faced by different occupational groups (those requiring physical labor, shift workers, and desk workers), design workplace-based nutrition programs, and collaborate effectively with occupational health teams.

"This course comprehensively addresses the factors affecting the nutritional status of working individuals, occupational risks, and workplace nutrition interventions. The course content includes an analysis of the relationship between worker health and nutrition using epidemiological data, energy and nutrient requirements specific to different occupations and shift/night work, and nutritional risks for construction, healthcare, agricultural, office workers, and drivers. Within the framework of occupational health and safety integration, the course addresses food safety and hygiene; it examines the design, effectiveness, and implementation barriers of evidence-based workplace nutrition programs (such as education and cafeteria regulations) aimed at preventing non-communicable diseases like obesity, diabetes, and cardiovascular diseases."