The intake of harmful food at work exacerbates its negative consequences.

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Today, US nutritionists presented their new study on how choosing a specific work diet — that is, a working day diet — can affect diet choices outside of a person’s workspace. Such a study, despite its certain evidence and even dubious nature, nevertheless illustrated many points of contact between the psychology of choice and the habit of consuming certain foods. The study itself has already been published in the scientific journal American Journal of Preventative Medicine, where it has received wide publicity and distribution, including thanks to third-party research.

The study itself was built around a consideration of how close the relationship between the choice of food products during a person’s working day and the similar choice is outside of work. One small company in the USA was chosen as the main research base. It turned out that more than half of employees who choose not-so-healthy foods that are full of sugar, complex carbohydrates and fats are much more likely to adapt their working food habits to their free time, thus consuming even more not-so-healthy substances.

In addition, as scientists pointed out, this leads to a significant increase in the risk of developing various heart diseases, not to mention other disorders of the digestive system. Thus, the experiment clearly demonstrated the need for companies to introduce more balanced and thoughtful options for a working food menu, in particular in order to reduce medical expenses for their employees.

With all this, the study also showed that the adaptation of working-class food habits in everyday life leads to a gradual decrease in the conscious choice regarding what exactly is consumed by the user. Thus, his results openly indicate the need for a healthier and more balanced nutritional culture at all levels of activity.

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