CHENNAI : Workplace nutrition refers to the dietary habits and food choices individuals make while at work. It’s important to pay attention to workplace nutrition because what you eat during your workday can significantly impact your energy levels, concentration, mood, and overall productivity.
Based on the social determinants of health concept, the workplace is one of the places that could affect a wide range of health, functioning, and quality-of-life outcomes and risks. It is strengthened by the WHO which describes a workplace as a priority environment to influence dietary behaviours, given that individuals can spend up to two-thirds of their waking hours at work.
Potential health problems among workers are work accidents, occupational illness, non-communicable diseases, and communicable diseases. A good health status not only impacts an individual but also the workplace itself. Several strategies could be used for improving workers’ productivity including improving nutrition, sanitation, education, health promotion, healthy workplace, occupation-health and safety, and population health.
The impact of poor diet was found to be an important cause of reduced work capacity for the following reasons:
The body tends to protect itself against the lack of proper food by avoiding effort, the final results being lethargy and lack of initiative and drive.
Poor diet lowers the worker’s resistance to disease.
It leads to a considerable amount of absenteeism because of sickness.
Where workers are undernourished and tend to tire quickly, accident rates tend to be higher.
Food has a direct impact on our cognitive performance, which is why a poor decision at lunch can derail an entire afternoon. Just about everything we eat is converted by the body into glucose, which provides the energy the brain needs to stay alert. When we’re running low on glucose, we have a tough time staying focused and our attention drifts. This explains why it’s hard to concentrate on an empty stomach.
Nutrition intervention at the workplace is focused on overweight/obesity which was found to be the dominant factor of metabolic syndrome which is defined as metabolic disruption including hypertension, type 2 diabetes, central obesity, high triglyceride level and low HDL cholesterol level.
Nutrition interventions to maximise health and productivity at the workplace/at work
Consuming well-balanced meals: Low-fat dairy products, low saturated fat and avoiding trans-fat, more fruits and vegetables, whole grains, seafood, lean meats and poultry, as well as salt alternatives.
Physical activity: Workplace nutrition intervention betters workers’ diet and physical activity which could decrease the risk factor of cardiovascular diseases.
Meal interventions: Prepare and pack meals and snacks to bring to work. This allows one to have control over the ingredients and portion sizes, making it easier to make healthier choices. Make sure meals and snacks include a variety of nutrient-rich foods such as fruits, vegetables, whole grains, lean proteins, and healthy fats. These foods provide essential nutrients to fuel the body and brain throughout the day.
Health education: Offering workshops and seminars on various nutrition topics such as healthy eating, meal planning, reading food labels, and portion control can help to motivate employees. These sessions can be led by nutritionists, dietitians, or other health professionals.
Limit sugar and processed foods: Minimise consumption of sugary snacks, beverages, and processed foods at work. These foods can lead to energy spikes followed by crashes, making it difficult to maintain focus and productivity.
Nutrition programmes: Comprehensive workforce nutrition programmes, including a variety of intervention areas, and/or programmes targeting high-risk categories of workers (overweight/obese or pre-diabetic) were more likely to be effective on nutrition, health, and business outcomes. Within comprehensive and targeted programmes, individualised counselling and worksite environmental modifications are the most effective components.
Sadhvika Srinivas
@sadhvikaaa (dietitiansadhvika@gmail.com)
(Sadhvika is a clinical nutritionist who attends to metabolic disorders. She also works towards sports nutrition.)