Optimising Workplace Well-Being: The Role of Hydration and Nutrition in Enhancing Energy Levels Among Higher Education Employees

Firefly A class of water, shown from the front, with extremely small nutrients and fruits inside it

Image: FSB Marketing/Adobe Firefly

 

By Uzma Gilani, Lecturer in Health and Social Care Management, FSB Digbeth, Article Date: 26/09/2024

 

As part of my Master of Public Health (MPH) degree, I conducted a research study that delves into an essential, yet often overlooked aspect of workplace well-being: the impact of hydration and nutrition on daily performance and energy levels. Given FSB’s presence in the higher education sector, sharing these findings on hydration and nutrition habits can offer valuable insights for everyone. The research reveals how proper hydration and balanced nutrition can directly impact energy levels, cognitive function, and overall productivity. By understanding these connections, FSB staff can adopt healthier routines, ultimately enhancing their performance and well-being in the workplace.

 

In modern higher education settings, many academic and administrative staff face significant mental and physical demands, making workplace well-being a critical issue. However, the extent of these challenges can vary depending on individual roles and responsibilities. One of the most understated aspects of well-being in these environments is the role of hydration and nutrition in maintaining energy levels (Maughan and Shirreffs, 2010). My research aimed to explore how hydration and nutrition habits impact overall energy levels among employees in higher education office environments, offering critical insights for improving workplace productivity and health.

 

The Importance of Hydration and Nutrition

Adequate hydration and balanced nutrition are essential for supporting cognitive function, physical performance, and overall well-being (Brecko & Grum, 2022). Chronic dehydration is associated with kidney stones, urinary tract infections (UTI), and hypertension (Nerbass et al., 2021). It can also lead to several health problems, including cognitive impairments and diminished workplace productivity (Kai et al., 2015). Similarly, poor nutrition contributes to nutrient deficiencies and chronic diseases such as obesity and cardiovascular issues (Godswill et al., 2020). While hydration and nutrition have been studied individually, their combined effects on energy levels in a workplace setting have received less attention, especially in higher education environments.

 

Research Approach

For my study I used a quantitative research method to examine the hydration and nutrition habits of staff in higher education offices, focusing on how these habits impact daily energy levels. Using structured survey questionnaires distributed to employees aged 18 to 65, the study assessed water intake, meal regularity, and perceived energy levels. The data were analysed through statistical methods, including chi-square analysis, to identify patterns and relationships between variables.

The study was grounded in the Social Cognitive Theory (SCT) and a custom Hydration and Nutrition Behavioural Model (HNMBM), which explored the interaction of personal, behavioural, and environmental factors in shaping hydration and nutrition habits. By integrating these theoretical frameworks, the study aimed to provide a comprehensive understanding of how hydration and nutrition affect employee well-being and performance.

 

Uzma Gilani, Lecturer in Health and Social Care Management at FSB Digbeth advocates the importance of hydration awareness. Photo: FSB.

 

Key Findings

One of the most significant findings of my MPH research was there were no notable gender differences in the impact of dehydration on workplace performance. This aligns with previous studies, such as Stachenfeld (2008) and Maughan and Shirreffs (2010), which found that both men and women experience similar physical responses to dehydration. However, the absence of gender variation in meal habits contradicts earlier research, such as Guenther et al. (2013), which indicated that women generally had healthier eating patterns than men.

 

The study also discovered a shift in beverage consumption patterns among participants. While earlier research, like Vartanian et al. (2007), noted an increase in sugary drink consumption, this study found that most participants (92%) primarily consumed water, with smaller percentages opting for soda (21%) and milk (18%). This suggests a possible demographic shift or trend towards healthier hydration choices in higher education settings.

 

Despite widespread awareness of hydration guidelines—70% of participants knew the recommended daily water intake—there were inconsistencies in actual hydration behaviour. This discrepancy between knowledge and practice highlights the importance of self-efficacy and motivation, core principles of SCT, in driving behaviour change (Brecko et al., 2022). Many participants reported significant impacts of dehydration on their daily performance, underscoring the need for targeted workplace interventions to support hydration.

 

Nutrition and Energy Levels

The study also assessed the nutritional habits of participants, particularly meal frequency during working hours. The findings revealed that many employees (38%) consumed only two meals per day, with breakfast being the most commonly skipped meal (50%). This aligns with Rampersaud et al. (2005), who found that skipping breakfast is common among adults and is associated with decreased cognitive and physical performance (Defeyter & Russo, 2013).

 

Importantly, there was a positive correlation between consistent meal intake and higher energy levels. Employees who consumed regular meals reported better energy levels, reaffirming the critical role of proper nutrition in maintaining workplace productivity (Smith et al., 2010). The consistency of meal patterns, particularly breakfast consumption, emerged as a crucial factor in supporting cognitive function and daily energy levels.

 

Implications for Policy and Practice

This research has several practical implications for workplace policy and employee well-being programmes. First, there is a clear need for employers in higher education to implement strategies that encourage consistent hydration and nutrition habits. These could include providing easy access to water stations, offering healthy snack options, and promoting regular breaks during the workday.

 

Moreover, workplaces should consider introducing wellness programmes that address both hydration and nutrition, offering personalised guidance to staff on maintaining healthy habits, workshops, seminars, and incentives like discounts on healthy cafeteria options can be powerful tools in promoting these behaviours. Given the high levels of awareness but low levels of adherence to hydration and nutrition recommendations, practical interventions are necessary to bridge this gap.

 

FSB’s Commitment to Employee Well-being

There are clear implications for policy and practice in improving workplace hydration and nutrition in higher education settings. However, I would like to acknowledge that FSB already supports employee well-being through several initiatives. Water dispensers are available throughout FSB, ensuring easy access to hydration for staff. Additionally, FSB offers the Vitality Programme, which provides comprehensive health benefits, including support for maintaining healthy habits.

 

Recommendations for Future Research

While this study offers valuable insights, it also highlights areas that require further exploration. Future research should investigate individual variability in hydration needs and the factors that influence these differences. Additionally, longitudinal studies could assess the long-term effects of consistent hydration and nutrition on overall performance and health.

Another potential area for exploration is the combined impact of meal frequency and hydration on both physical and cognitive performance. By understanding how these factors interact, researchers can develop more personalised and effective guidelines for workplace well-being.

 

Practical Steps for Enhancing Hydration and Nutrition at FSB

As part of fostering a healthier workplace environment, FSB could reinforce the importance of hydration by creating awareness initiatives, such as posters reminding staff to drink at least 6-8 glasses of water daily. Additionally, FSB could enhance the visibility of its Vitality programme and other health-related resources. By promoting these practices, FSB can continue to support staff well-being and encourage habits that improve both health and productivity.

 

Conclusion

My MPH study reinforces the critical role that hydration and nutrition play in maintaining energy levels and cognitive function in higher education office settings. Despite widespread awareness of hydration guidelines, inconsistent practices persist, highlighting the need for targeted interventions that promote practical behaviour change. By integrating these findings into workplace policies and public health strategies, employers can improve the well-being and productivity of their staff. Further research will continue to enhance our understanding of optimal hydration and nutrition practices, ultimately contributing to healthier, more productive workplaces.

 

References:

Brecko, Z. and Grum, D.K., (2022). ‘Health-related nutritional behavior, employee efficiency, and general life satisfaction’. Days of applied psychology 2021, p.207.

Defeyter, M.A. and Russo, R., (2013). ‘The effect of breakfast cereal consumption on adolescents’ cognitive performance and mood’. Frontiers in human neuroscience, 7, p.789.

Godswill, A.G., Somtochukwu, I.V., Ikechukwu, A.O. and Kate, E.C., (2020). ‘Health benefits of micronutrients (vitamins and minerals) and their associated deficiency diseases’: A systematic review. International Journal of Food Sciences3(1), pp.1-32.

Guenther, P.M., Casavale, K.O., Reedy, J., Kirkpatrick, S.I., Hiza, H.A., Kuczynski, K.J., Kahle, L.L. and Krebs-Smith, S.M., 2013. Update of the healthy eating index: HEI-2010. Journal of the Academy of Nutrition and Dietetics113(4), pp.569-580.

Kai K, Hashimoto M, Amano K, Tanaka H, Fukuhara R, Ikeda M. (2015). ‘Relationship between Eating Disturbance and Dementia Severity in Patients with Alzheimer’s Disease’. PLoS ONE 10(8).

Maughan, R. J., Shirreffs, S. M. (2010). “Dehydration and rehydration in competitive sport.” Scandinavian Journal of Medicine & Science in Sports, 20(Suppl 3), 40-47.

Nerbass, F.B., Pecoits-Filho, R. and Calice-Silva, V., (2021). ‘The environmental role of hydration in kidney health and disease’. Nephrology and Public Health Worldwide199, pp.252-265.

Rampersaud, G.C., Pereira, M.A., Girard, B.L., Adams, J. and Metzl, J.D., (2005). ‘Breakfast habits, nutritional status, body weight, and academic performance in children and adolescents.’ Journal of the American Dietetic Association, 105(5), pp.743-760.

Smith, A. P., & Wilds, A. (2010). ‘Effects of cereal bars for breakfast and mid-morning snacks on mood and memory in healthy children’. Nutritional Neuroscience, 13(5), 230-236.

Stachenfeld, N.S., (2008). ‘Sex hormone effects on body fluid regulation’. Exercise and sport sciences reviews36(3), pp.152-159.

Vartanian, L. R., Schwartz, M. B., & Brownell, K. D. (2007). Effects of Soft Drink Consumption on Nutrition and Health: A Systematic Review and Meta-Analysis. American Journal of Public Health, 97(4), 667-675. doi:10.2105/AJPH.2005.083782

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