A quick reference for common workplace-nutrition terms.
|
Term |
What it means |
|
The food and drink choices people make during the workday, and how they affect energy, focus, and health. |
|
|
A drink consumed for a specific benefit beyond hydration — for example, added nutrients, herbs, or focus support. |
|
|
Nutrient density |
How much nutrition (vitamins, minerals, protein) a food provides relative to its calories. |
|
Micronutrients |
Vitamins and minerals the body needs in small amounts — like iron, vitamin B12, and vitamin C. |
|
The common post-lunch drop in focus and energy, often between 1–3 pm. |
|
|
The dip in alertness that can follow caffeine as it wears off, typically 3–5 hours after a cup. |
|
|
Steady focus |
Sustained concentration without the spike-and-crash pattern of high-stimulant drinks. |
|
Hydration |
Maintaining adequate fluid intake through the day to support concentration and wellbeing. |
|
Electrolytes |
Minerals like sodium, potassium, and magnesium that help the body balance fluids. |
|
Greens broth |
A savoury drink made by steeping or brewing vegetables/greens, sipped warm. |
|
Functional snacking |
Choosing snacks for a benefit — energy, focus, nutrition — rather than just taste or convenience. |
|
The difference between the healthy options people want at work and what's actually available. |
|
|
Presenteeism |
Being at work but performing below par — often linked to fatigue, poor nutrition, or illness. |
|
Absenteeism |
Days lost from work due to illness or other health reasons. |
|
An employer-supported effort to improve staff nutrition — healthy food access, education, or screenings. |
|
|
Corporate wellness |
Employer programmes supporting the broad health and wellbeing of staff. |
|
Employee wellbeing |
The overall physical, mental, and social health of a workforce. |
|
Non-communicable disease (NCD) |
Conditions like type-2 diabetes and heart disease, linked partly to diet and lifestyle. |
A quick reference for common workplace-nutrition terms.
|
Term |
What it means |
|
The food and drink choices people make during the workday, and how they affect energy, focus, and health. |
|
|
A drink consumed for a specific benefit beyond hydration — for example, added nutrients, herbs, or focus support. |
|
|
Nutrient density |
How much nutrition (vitamins, minerals, protein) a food provides relative to its calories. |
|
Micronutrients |
Vitamins and minerals the body needs in small amounts — like iron, vitamin B12, and vitamin C. |
|
The common post-lunch drop in focus and energy, often between 1–3 pm. |
|
|
The dip in alertness that can follow caffeine as it wears off, typically 3–5 hours after a cup. |
|
|
Steady focus |
Sustained concentration without the spike-and-crash pattern of high-stimulant drinks. |
|
Hydration |
Maintaining adequate fluid intake through the day to support concentration and wellbeing. |
|
Electrolytes |
Minerals like sodium, potassium, and magnesium that help the body balance fluids. |
|
Greens broth |
A savoury drink made by steeping or brewing vegetables/greens, sipped warm. |
|
Functional snacking |
Choosing snacks for a benefit — energy, focus, nutrition — rather than just taste or convenience. |
|
The difference between the healthy options people want at work and what's actually available. |
|
|
Presenteeism |
Being at work but performing below par — often linked to fatigue, poor nutrition, or illness. |
|
Absenteeism |
Days lost from work due to illness or other health reasons. |
|
An employer-supported effort to improve staff nutrition — healthy food access, education, or screenings. |
|
|
Corporate wellness |
Employer programmes supporting the broad health and wellbeing of staff. |
|
Employee wellbeing |
The overall physical, mental, and social health of a workforce. |
|
Non-communicable disease (NCD) |
Conditions like type-2 diabetes and heart disease, linked partly to diet and lifestyle. |
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