Assessing Dietary Habits, Quality, and Nutritional Composition of Workplace Lunches: A Comprehensive Analysis in Turin, Piedmont (Italy)

Background: The importance of understanding dietary habits during working hours is becoming increasingly evident. As demonstrated, dietary habits have been shown to exert a considerable influence on the productivity of workers and the creation of a healthier workplace. Objective: The aim of this study is to assess the nutritional quality and self-perception of lunches consumed by workers in Piedmont (Italy). Methods: A questionnaire, supported by the EasyDietWeb 4.3.0 software, was used to assess the macronutrient composition of the meals and to evaluate adherence to the “Healthy Eating Plate” (HEP) guidelines. The basal metabolic rate and total daily energy expenditure of the subjects were calculated. Results: The survey results, which included 189 participants, revealed that a notable proportion of the respondents consumed homemade meals at their place of work. The majority of meals reported by the participants did not align with the HEP composition due to the absence of one or more components, especially vegetables. The participants’ perceptions of meal balance frequently diverged from the actual nutritional quality of the meals. Finally, overweight participants exhibited a higher risk of reporting diseases (OR = 4.4, 95% CI = 1.6–12.0). Conclusions: This study provides insight into the dietary habits of a specific group of workers regarding their lunch consumption. This underscores the significance of enhancing public awareness regarding dietary choices and nutritional intakes, as adhering to proper dietary routines is paramount for preserving a state of well-being and sustaining a healthy lifestyle.