University of Maribor, Faculty of Organizational Sciences
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.Prehrana na delovnem mestu je pomemben dejavnik, ki zagotavlja zdravje in s tem zadovoljstvo ter produktivnost zaposlenih. V članku predstavljamo rezultate raziskave, katero smo opravili na vzorcu 826 odraslih zaposlenih oseb v Sloveniji. Raziskovali smo: koliko časa imajo zaposleni na voljo za malico, kako zdravo se prehranjujejo, če kadijo, ipd. Zanimali so nas tudi nekateri sociološki vidiki odmorov (npr.: v čigavi družbi ljudje malicajo). Zelo velik delež zaposlenih (60.5%) ima za malico odmor, dolg 15-30 minut. Dostopnost toplega obroka pa je zelo različna. V članku predstavljamo prehranjevalne navade med delovnim časom-primerjamo ljudi iz različnih družbenih razredov. Predstavljamo tudi ugotovitve o tem, s kom se ljudje med odmorom za malico družijo, s kom se pogovarjajo in o čem. Zanimiva je ugotovitev, da se ljudje v službi med malico le redko pogovarjajo o svojih zasebnih problemih
