Unhealthy diet is a growing problem nowadays, especially among the working-age population. Therefore, the purpose of this thesis is to investigate the connection between the diet of workers in their free time and at work, and their health and efficiency at work. Diet has been found to have a significant impact on human health, especially on the occurrence of chronic non-communicable diseases such as cardiovascular disease, various forms of cancer, diabetes and osteoporosis. Poor health of workers also affects the functioning of work organisations, as the number of sick leave from work and related costs increases. They also found that diet also has a significant effect on the current well-being and work efficiency of workers, mainly due to fluctuations in blood sugar levels, the decline of which is reflected in a decrease in energy and thus productivity. Problems with attention, concentration and other phenomena that make it difficult to work efficiently and safely can also occur. It is recommended that workers know and cover their daily energy needs with appropriate food, which depends on the characteristics of the individual and his work. Otherwise, they happen to work hungry or too full and with less energy, thereby reducing their work efficiency up to 20 percent. It is therefore very important to take enough time daily for healthy, balanced meals, which should also be properly distributed throughout the day. The problem is that workers often do not have adequate knowledge about nutrition, so it would make sense to include this in a workplace health promotion program. Thus, a healthy diet should be considered as one of the essential elements in ensuring a higher level of safety and health at work.
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