Technology vs the art of being human
By Kate Cook, author of Kate Cook’s Wellness Guide
Most businesses are eager to be at the cutting edge of the technology revolution and quite rightly – falling over themselves to be hyperconnected, ahead of the trends. There are downsides to the worldwide web but there are very positive up sides too. Most of the nutritional research papers I read to update my body of knowledge I obtain through web digging – something that would have been quite impossible a few years ago. It enables me to be very nimble in my uptake of the latest research, something that chancing on a book, or waiting for a published journal to appear on my desk made it impossible to do a few years back. I am also very grateful that we are able to connect with like-minded people across the globe, of course that has its downside too, but used in the right way we are able to build communities of people who can generously help each other.
But in relying on tech too much are we in danger of forgetting what it is to be human? We need to remember to solve business problems in a human way, not merely focus on box-ticking, or allow a computer to dominate our decision making. We are more and more often letting machines take over, and becoming distanced from what makes us human. One area where this really impacts our lives is in the world of food. Eating is one of the crucial things that makes us human and what we eat makes us either dynamic, engaged, happy, healthful humans or depressed, demotivated, sick humanoids. But we have become increasingly distanced from the real food that nurtures our bodies, favouring instead manufactured foods and convenience eating.
When we eat conveniently, we fuel our bodies with food-like imitations, where life, energy and essence have been replaced by synthetic sensations. These foods are designed to look, smell and taste appealing but are largely devoid of the energy and nutrition that come from eating food grown by the sun, full of the life-giving micronutrients that power our energy output. When we replace real food, of the sort our ancestors would recognise, with these chemical concoctions, we reduce our ability to function as human and lay ourselves open to the possibility of a whole host of minor, and not so minor, ailments; from tiredness to type 2 diabetes and beyond.
As employers we know how important it is to maintain our machinery, our hardware and software, but what about our human resources – how many of us are making sure our people have what they need to function optimally? For example, studies suggest that there is an association between obesity and lower productivity at work -and if that tide doesn’t turn then we may find that we are unable to find employees fit enough to work. One study estimated that lost productivity time (LPT) costs the US economy $42.29 billion annually. This was thought to be a conservative figure because studies which use BMI data rely on self-reported weight, which is often understated. The estimate also does not include the costs of recruiting and training new staff and the impact on co-workers’ productivity.1 A study of 15,000 people in the US and UK found that employees with poor nutritional balance reported 11% lower productivity than healthier colleagues.2 Surely it is time to pay attention this powerful connection. Though the focus on nutrition and its impact on the workplace has, to date, mostly been on the link between poor diet and chronic disease and obesity (the long term impact) it stands to reason that poor diet will also have a short term impact in terms of energy and productivity.
The health of our employees is key to our business success – yet a large proportion of our human resource is sick. How can we restore it back to full, engaged, dynamic power? Through the power of real food.
Kate Cook’s Wellness Guide is available free for Kindle for a limited time. Download the book here.
- Reilly, Sally, ‘Eating the Profits.’ Personnel Today, 4 July 2006: 26.
- ProQuest online article, 6 Aug. 2009.