Food at work
ǂa ǂcase study of Slovenia
Abstract
Good nutrition, along with other vital occupational safety and health issues, is the foundation of workplace productivity and safety.It is well documented that unhealthy foods can lead to obesity and chronic diseases.Many workers consume a significant portion of their daily food consumption away from home.Foods consumed at cafeterias, from vending machines and in other food-service establishments are often not as nutritious or healthy as foods prepared at home.Making healthy food available at work is one way to promote healthy eating.Our paper presents workplace nutrition solutions in different types of Slovenian companies.The study considers:(i) lunch time and breaks, (ii) healthy food at work, coffee, cigarettes, (iii) possibilities of maintaining diets at work, (iv) working ability after lunch and (v) certain social aspects, such as discussion topics during breaks.
Keywords
food;workplace;health;discussions during breaks;social classes;Slovenia;
Data
| Language: | English |
|---|---|
| Year of publishing: | 2007 |
| Typology: | 1.01 - Original Scientific Article |
| Organization: | UM FOV - Faculty of Organizational Sciences |
| Publisher: | Moderna organizacija |
| UDC: | 331.3 |
| COBISS: |
5469715
|
| ISSN: | 1318-5454 |
| Parent publication: | Organizacija |
| Views: | 1378 |
| Downloads: | 47 |
| Average score: | 0 (0 votes) |
| Metadata: |
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Other data
| Secondary language: | Slovenian |
|---|---|
| Secondary title: | Prehranjevanje Slovencev med delom |
| Secondary abstract: | Prehrana na delovnem mestu je pomemben dejavnik, ki zagotavlja zdravje in s tem zadovoljstvo ter produktivnost zaposlenih. V ~lanku predstavljamo rezultate raziskave, katero smo opravili na vzorcu 826 odraslih zaposlenih oseb v Sloveniji. Raziskovali smo:koliko ~asa imajo zaposleni na voljo za malico, kako zdravo se prehranjujejo, ~e kadijo, ipd.Zanimali so nas tudi nekateri sociološki vidiki odmorov (npr.:v ~igavi dru`bi ljudje malicajo).Zelo velik dele` zaposlenih (60.5%) ima za malico odmor, dolg 15-30 minut.Dostopnost toplega obroka pa je zelo razli~na.V ~lanku predstavljamo prehranjevalne navade med delovnim ~asom-primerjamo ljudi iz razli~nih dru`benih razredov.Predstavljamo tudi ugotovitve o tem, s kom se ljudje med odmorom za malico dru`ijo, s kom se pogovarjajo in o ~em.Zanimiva je ugotovitev, da se ljudje v slu`bi med malico le redko pogovarjajo o svojih zasebnih problemih. |
| Secondary keywords: | prehrana;odmor;delovno mesto;malica;zdravje;Slovenija; |
| URN: | URN:NBN:SI |
| Type (COBISS): | Not categorized |
| Pages: | str. 180-187 |
| Volume: | ǂVol. ǂ40 |
| Issue: | ǂno. ǂ4 |
| Chronology: | 2007 |
| ID: | 1738695 |
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