Low employee efficiency is an urgent problem for most jobs. Therefore, improving productivity is one of the main areas of application of the efforts of managers of each business enterprise. After all, even if employees in general are working effectively, then at the end of the working day there is still a significant decrease in activity. Leaders take various measures to combat their problem, but do not always achieve the desired result. Often this happens because the diet of employees is not taken into account.
Workers who eat in ordinary cafeterias, usually eat junk food, which reduces the efficiency of work. That is, people willy-nilly have to consume foods that are harmful to health, not very nutritious in terms of energy, and as a result, reduce tone. Therefore, think about how to organize for your employees a healthy diet. How can I do that?
Why unhealthy eating reduces the efficiency of work?
First, let’s figure out why some products are absolutely not useful for mental workers. The fact is that human performance depends mainly on two things: the level of energy and cognitive functions. Therefore, care must be taken to ensure that energy costs coincide with cognitive functions and feed in evenly throughout the day with the forces necessary for work.
For normal functioning, the body needs a constant supply of energy. Most of this energy is formed in the process of decay of glucose, which has entered the body from food products. Therefore, in order to maintain the supply of energy at the same continuous level, it is necessary to regularly feed the body with glucose.
The main problem of unhealthy food (pasta, starch, flour) is that of them glucose is released much faster, a person feels a quick burst of energy, but just as quickly comes a sense of fatigue. But bananas and sweet potatoes are much more useful in this regard, since the process of decay lasts longer, gradually, and the person feels constantly in a tone.
There is a problem with fatty foods. The feeling of satiation and pleasure from such food is much stronger. The digestive process lasts longer, so the energy release process also takes longer. On the one hand, it seems to be good. But on the other hand, heavy food requires more effort on the part of the body to digest the product. This significant load on the digestive system reduces the level of oxygen in the blood, resulting in the brain receiving less oxygen-enriched blood and its cognitive functions are reduced.
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Products that increase energy levels and the degree of concentration
There are many things that you can organize in a working cafeteria to increase efficiency in the office. The main of such events is the introduction of products in the menu that increase the level of energy and cognitive functions.
Of the healthy fats, consider the availability of avocados, both in pure form, and in the composition of various salads. Natural antioxidants, such as blueberries, improve motility and memory. Eggs and other products with a high choline content also affect the menu. Iron-rich foods (beef, liver, pomegranates) increase the amount of oxygen entering the blood, which increases the degree of cognitive function of the brain. And protein foods with a low carbohydrate content (eggs, meat, cheese, nuts) are kind of rocket carriers, clean energy, muscle builders that are not deposited on the sides in the form of fat folds.
Transformation of unhealthy assortment in the cafeteria at the workplace into a useful and varied menu will bring its dividends to a competent and visionary leader. After all, this will affect not only the effectiveness of the work of employees, but also their health in general. And this, in turn, entails fewer absences for sickness, a lack of downtime and substantial savings in terms of paying hospital staff sheets. Thus, ensuring a healthy diet in the workplace is a step towards a more productive future of a commercial enterprise.
