Nutrition and Wellbeing at Work.
Wednesday, 13 January 2016
Workplace wellbeing is becoming a core focus for organisations due to the positive links that have been found between the health and wellbeing of employees and productivity and performance (Fenton et al, 2014). Nutrition is one of the factors that should be contemplated when examining workplace wellbeing. Even as far back as 2005, the International Labour Office examined the role of poor diet (ranging from malnutrition to excess weight and obesity) and lost productivity (Wanjek, 2005).
A report by Hafner et al (2015), confirmed that better nutrition is related to better concentration and productivity levels. This makes sense when you consider the importance of nutrition has on the performance of athletes. However, the question does need to be asked as to what exactly, if any, is the role of the employer in nutrition and wellbeing at work? According to an article by Dobson (2010) 85.6% of HR professionals in Canada feel food choices relate to performance at work with 48.2 % feeling employers should be involved.
So here are some simple tips on how to eat more healthily at work:
1. Eat your lunch away from your desk– it gives you a break from work for a while, and also means you pay more attention to the food and quantity you are consuming
2. Bring in your lunch if you can (small portions of left overs) or else choose healthier options such as wholegrain/wholemeal bread sandwiches with lower fat meats e.g. chicken, turkey with salad/vegetables as a filler
3. Have a fruit bowl (with fruit in it) within easy reach – it can be shared amongst colleagues
4. Have water to hand also for when you get thirsty; plain or sparkling with a slice or two of lemon for some flavour.
5. If you do snack, have/choose healthier options or smaller portions e.g. carrot sticks, apple slices etc.
References:
Dobson, S. (2010), Nutrition at work a soupy subject. Canadian HR Reporter;
Dec 13,23: 22.
Fenton, S-J., Pinilla Roncancio, M., Sing, M., Sadhra, S.& Carmichael, F (2014). Workplace wellbeing programmes and their impact on employees and their employing organisations: A scoping review of the evidence base. http://www.birmingham.ac.uk/Documents/research/ias/Wellbeing-at-work-review-Jan-31.pdf
Hafner, M., van Stolk, C., Saunders, C., Krapels, J. and Baruch, B., (2015).
Health, Wellbeing and productivity in the workplace; A Britain’s healthiest company report. Rand Corporation. http://www.rand.org/content/dam/rand/pubs/research_reports/RR1000/RR1084/RAND_RR1084.pdf
Wanjek, C. (2005) Food at work: Workplace solutions for malnutrition, obesity and chronic diseases. International Labour Office, Geneva. ISBN 92-2-11715-2.