IMPACT OF HEALTHY EATING ON EMPLOYEE PERFORMANCE AND PRODUCTIVITY

Abstract

The relationship between healthy eating, performance and productivity in the workplace has been attracting increasing interest. The general objective of this study was to review the existing literature on the impact of healthy eating on employee performance and productivity, and to identify effective strategies that companies can implement to promote healthy eating habits. To this end, an integrative literature review was conducted, with searches in the SciELO, Google Scholar and Virtual Health Library (VHL) databases, using articles from the last five years, available in full. The analysis of the studies revealed a consensus on the positive influence of adequate nutrition on health and work performance. However, it was evident that the nutritional status of many workers is inadequate, with a prevalence of overweight and obesity, negatively impacting productivity and increasing the risk of Chronic Noncommunicable Diseases (NCDs). Programs such as the Workers' Food Program (PAT) are considered crucial, but face significant challenges in their implementation, such as the nutritional inadequacy of the menus offered and low adherence to the recommended parameters. There is often a disconnect between the objectives of the PAT and its practical application, questioning the main focus of the program. It is concluded that promoting healthy eating at work requires a holistic approach that goes beyond simply offering meals, encompassing rigorous monitoring of nutritional quality, investment in food and nutrition education, and the creation of an organizational culture that values ​​and facilitates conscious choices, aiming at real gains in health, well-being and productivity.