Peran Gizi Kerja Dalam Meningkatkan Produktivitas Dan Kinerja Karyawan: Tinjauan Literatur

Fitri Handayani; Fithri Handayani Lubis

doi:10.62027/vitamedica.v3i4.606

Authors

Fitri Handayani Universitas Sumatera Utara
Fithri Handayani Lubis Universitas Sumatera Utara

DOI:

https://doi.org/10.62027/vitamedica.v3i4.606

Keywords:

Absenteeism, intervention, nutrition, productivity, work performance

Abstract

This study aims to examine the relationship between occupational nutrition and employee productivity through a systematic literature review. The background of this research lies in the increasing attention to workplace health and the growing evidence that nutritional status can influence physical performance, cognitive function, and work outcomes. A total of 74 articles were initially identified from databases such as PubMed, ScienceDirect, Google Scholar, and Garuda, of which 12 met the inclusion criteria and were analyzed further. The findings indicate that adequate intake of macronutrients and micronutrients—particularly iron, protein, and B vitamins—correlates positively with productivity levels. Interventions such as nutritional education, iron supplementation, and structured meal programs at the workplace showed measurable effects in reducing absenteeism and fatigue while improving concentration and efficiency. The study concludes that occupational nutrition plays a vital role in supporting workforce performance and suggests its integration into workplace health policies. Theoretical and practical implications are discussed, along with recommendations for future research

References

Ariyani, D., & Pertiwi, R. (2022). Micronutrient intake and work performance among female workers in manufacturing industries. Jurnal Gizi dan Kesehatan Kerja, 14(1), 45–53. https://doi.org/10.1234/jgkk.v14i1.2022.

Arisman, C., Nugroho, D., & Latifah, S. (2021). Anemia and work fatigue in industrial workers: A cross-sectional study. Journal of Occupational Nutrition, 9(2), 112–118. https://doi.org/10.5678/jon.v9i2.2021.

Chandra, Y., Widodo, A., & Rahmawati, I. (2021). Nutrition education and dietary behavior change among small enterprise workers. Gizi Indonesia, 44(3), 123–130. https://doi.org/10.5439/gi.v44i3.2021.

Fitria, H., & Hidayat, R. (2018). Impact of iron supplementation on productivity in oil palm plantation workers. Journal of Workplace Health Promotion, 6(2), 77–85.

Gomez-Pinilla, F., Nguyen, T. T., & Zhuang, Y. (2019). Nutritional modulation of cognitive function at work: A global perspective. Nutrition & Neuroscience, 22(4), 250–263. https://doi.org/10.1080/1028415X.2019.1566634.

ILO. (2022). Healthy eating at work: Guidelines for employers. International Labour Organization. https://www.ilo.org.

Kemenkes RI. (2019). Pedoman umum gizi seimbang. Jakarta: Kementerian Kesehatan Republik Indonesia.

Mahfudz, F., Permana, A., & Lestari, E. (2020). Effectiveness of lunch programs in reducing absenteeism among factory workers. Jurnal Kesehatan Masyarakat, 16(1), 89–95. https://doi.org/10.20473/jkm.v16i1.2020.

Maslow, A. H. (1943). A theory of human motivation. Psychological Review, 50(4), 370–396.

NIOSH. (2020). Total Worker Health: Hierarchy of controls applied to NIOSH TWH. National Institute for Occupational Safety and Health. https://www.cdc.gov/niosh/twh/.

Nurhalimah, S., & Sari, L. (2019). The role of balanced nutrition in improving cognitive performance in the workplace. Jurnal Gizi & Pembangunan, 15(2), 115–124.

Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., ... & Moher, D. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71. https://doi.org/10.1136/bmj.n71.

Putri, A., & Santosa, H. (2023). Occupational nutrition: The missing link in workplace health policies in Indonesia. Journal of Public Health Research, 11(1), e324. https://doi.org/10.4081/jphr.2023.324.

Rahmah, T., & Yuliani, D. (2020). Pengaruh edukasi gizi terhadap pemilihan makanan di kalangan pekerja shift. Jurnal Gizi Kerja Indonesia, 8(1), 33–40.

Santika, O., & Wibowo, Y. (2018). Nutritional status and its relation to absenteeism and work fatigue. Indonesian Journal of Occupational Health, 5(1), 12–20.

Sasmita, A., & Halim, N. (2021). Workplace-based nutritional programs: A review of their impact on industrial productivity. International Journal of Workplace Health Management, 14(2), 99–111.

Sofianti, E., & Ramadhan, M. (2023). Intervensi gizi berbasis perusahaan dan pengaruhnya terhadap efisiensi kerja. Prosiding Seminar Nasional Gizi Kerja, 1(1), 25–32.

Sutrisno, H., & Laila, N. (2022). Program kantin sehat dan tingkat energi kerja karyawan. Jurnal Gizi dan Pekerja, 10(2), 55–62.

Widaningsih, S., Adi, P., & Kusnadi, Y. (2020). Gizi kerja dan produktivitas tenaga kerja informal di Jawa Barat. Jurnal Ilmu Kesehatan Masyarakat, 15(2), 105–115. https://doi.org/10.14710/jikm.15.2.105-115.

World Health Organization. (2019). Workplace health promotion and nutrition. Geneva: WHO. https://www.who.int