Eating with awareness in a hectic setting

The term “workplace nutrition” describes the eating habits and choices people make for themselves while at work. Because what you eat during the working may have a big influence on your energy levels, focus, mood, and overall productivity, it is crucial to pay attention to workplace nutrition.

Workplaces have the potential to impact several aspects of health, functioning, and quality of life, as per the social determinants of health idea. It is reinforced by the World Health Organization (WHO), which states that because people spend up to two thirds of their waking hours at work, the workplace should be given priority when it comes to influencing dietary behaviors.

Workplace accidents, occupational illnesses, communicable diseases, and non-communicable diseases are possible health issues for employees. A person’s state of health has an effect on the workplace as a whole. A number of tactics, such as bettering population health, occupation-health and safety, education, nutrition, sanitation, and health promotion, might be used to increase worker productivity.

For the following reasons, it was discovered that a poor diet was a significant contributor to decreased work capacity:

The body often uses avoidance as a defense mechanism against malnutrition, which leads to sluggishness and a lack of motivation.

The worker’s resistance to illness is decreased by a poor diet.

It causes a significant level of sick leave absence.

Accident rates are often greater in environments where workers are malnourished and easily fatigued.

Because food directly affects our cognitive function, a bad lunch choice may ruin the whole afternoon. The body turns almost everything we consume into glucose, which gives our brains the energy they need to remain awake. Our attention tends to wander and we struggle to remain concentrated when our glucose levels are low. This explains why it’s difficult to focus when you’re hungry.

Workplace nutrition interventions concentrate on overweight and obesity since these conditions have been identified as the primary cause of metabolic syndrome, which is characterized by metabolic disturbance and includes high triglyceride and low HDL cholesterol levels, hypertension, type 2 diabetes, and central obesity.

Nutritional therapies to optimize productivity and well-being in the workplace

Eating meals that are well-balanced: Steer clear of trans fat and stick to low-fat dairy products and saturated fat. Increase the amount of fruits and vegetables, whole grains, fish, poultry, and lean meats and meat substitutes.