This article reveals connections between employee nutrition, diet quality, and workplace injury, suggesting enhancements to safety systems.
This article explores employee nutrition as a key factor in occupational safety. It highlights the links between diet quality, physical and mental performance, and workplace injury risk. Emphasising a human-centred approach, it presents recommendations for integrating nutrition into safety systems to enhance health, productivity, and accident prevention.
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Olga Protasenko (2025) studied this question.
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