01717646009

Abstract

Linkages between diet habits and the quality of working life is a new phenomenon and
continue to surface on many fronts. Evidences are there that dietary and non-dietary
components are capable of influencing workplace activities, work life, and thereby work
performance and productivity. This cross sectional study examined the quality of working
life (QWL) and nutritional status of a representative group of sixty-five male workers in
an industrial setting. Quality of work life index was measured by administering the scale
developed by Yousuf Nutritional status was assessed by 24-hr food recalls and
anthropometric measures. The measured score for QWL ranged 185.0-212.0 with a mean
of 193.83 ± 5.57, which is about seventy three percent of the totals, suggestive of
‘medium’ quality of QWL. Older with longer job experience, having higher salary and
poorly educated workers showed significantly higher QWL score (p<0.01). They seem
content with their work life and are satisfied in their job. Food and nutrient intakes were
inadequate both in quality and quantity. Mean calorie intake was 2196 ± 400 kcal (79%
RDI). Cereals and roots/tubers were the major contributor of energy (65% of the total)
and protein consumed. Intakes of egg, meat and milk products were very poor. About
twenty percent of the workers measured undernourished (BMI<18.5). Moderate level of
QWL compounded with poor and inadequate nourishment would certainly compromise
work performance and thereby contribute to low productivity.