Nutrition, an important complementary factor in the prevention of MSD

Generally speaking, nutrition is an essential factor for maintaining good health. Whether in terms of energy intake or overall well-being, proper nutrition significantly reduces the risk of diseases and increases life expectancy.

We often hear that our stomach is a “second brain.” A complex network of several hundred million neurons is located in our abdomen, throughout the digestive tract. Since it autonomously regulates certain essential functions, it is referred to as the “second brain.”

Nutrition and MSD

MSDs (Musculoskeletal Disorders) occur when there is an imbalance between work-related demands, workers’ resources, and their ability to recover, leading to musculoskeletal strain. Those who do not get sufficient rest and recovery are more exposed to this risk. Poor nutrition, lack of physical fitness, and inadequate hydration further exacerbate the situation.

Nutrition plays a crucial role in reducing the risk of musculoskeletal disorders (MSDs) for several reasons:

  • Maintaining energy and muscle strength: A balanced diet provides the necessary nutrients to sustain energy and muscle strength. Proteins, for example, are essential for repairing damaged muscle tissues.

 

  • Reducing inflammation: Certain foods, such as fruits, vegetables, nuts, and omega-3-rich fish, have anti-inflammatory properties. An anti-inflammatory diet can help reduce joint and muscle pain associated with MSDs.

 

  • Maintaining a healthy weight: Excess weight puts additional pressure on muscles, joints, and the skeletal system, increasing the risk of MSDs. A healthy diet helps maintain an optimal weight, reducing the strain on the musculoskeletal system.

 

  • Improving hydration: Proper hydration is essential for maintaining the elasticity of muscles and tendons, reducing the risk of injury. Water also promotes the transport of essential nutrients to muscle cells and the removal of toxins.

 

  • Preventing nutrient deficiencies: Deficiencies in vitamins and minerals (such as calcium, magnesium, and vitamins D and B) can weaken bones and muscles, increasing susceptibility to MSDs. A nutrient-rich diet supports the health of bones and muscles.

How to prevent the risk of MSDs through nutrition in the workplace ?

 

The example of company cafeteria

There is not necessarily a legal obligation, but companies generally offer one of these three solutions to facilitate the dining system for their employees : restaurant vouchers, setting up a dining area within the company, or establishing a company canteen.

Overview of the regulations

According to French regulations :

  • Companies with more than 50 employees must establish a dining area. The company must consult the social and economic committee before setting up this space.
  • Companies with fewer than 50 employees are not required to set up a dining area. However, they must provide employees with a place to eat in good hygiene and safety conditions.

Company cafeterias are also required to adhere to hygiene and sanitary standards: cold chain management, collective foodborne illness prevention (TIAC), and dining facilities.

Moreover, very small enterprises (TPE), small and medium-sized enterprises (PME), and large companies are all obligated to provide at least 30 minutes of lunch break to each employee. They must also offer a dining solution while complying with legal frameworks.

In France, the average cost of a meal ranges from €7 to €13. If the company’s financial contribution is less than 50% of the fixed valuation, the difference is subject to contributions. If the contribution exceeds 50% of the fixed valuation, the in-kind benefit is considered negligible and will not be included in the basis for contributions.

For example, if your employee contributes €3 per meal, and the fixed valuation is set at €5.35 (for 2024), the in-kind food benefit can be considered negligible and will not be subject to contributions.

Minimizing Risk with Appropriate Timing and Nutrition

As mentioned above, nutrition can play an important role in the onset and exacerbation of musculoskeletal disorders (MSDs). Therefore, it is necessary to follow certain guidelines to minimize the risks associated with nutrition.

First, it is essential to eat healthily to properly absorb nutrients and promote waste elimination. Emphasizing high-quality foods, such as vegetables, seasonal fruits, plant-based proteins, as well as eggs and fish, is important.

Taking the time to chew food thoroughly is essential for facilitating digestion. It is also advisable to spend at least twenty minutes on each meal in a calm environment, at regular hours, and consuming appropriate portion sizes.

“I was involved in a project to design a school cafeteria, which included the dining area, the storage space, and the kitchen area for meal preparation.

The project originated from a desire to redesign this space, bringing it closer to the school of the concerned municipality, while also addressing several issues raised by staff regarding constraints associated with the existing location (organizational difficulties, the onset of musculoskeletal disorders, non-functional equipment, etc.).

It was crucial to understand the project’s stakes, both for the community overseeing the project, for the staff who would be working in this space, and for all the services that would be involved in this context.”

“My intervention initially involved analyzing the different activities carried out in the previous dining area (ATSEMs, cooks, maintenance staff, delivery service, accompanying teachers, etc.) to capture the constraints and resources of the existing space for the respective activities of each service.

This activity analysis, through observations, interviews, flow analysis, and measurements of noise and lighting conditions (etc.), allowed me to thoroughly understand the dynamics of how the old premises were used. Once the diagnosis of the existing situation was completed, we set up working groups with all the services to work based on this diagnosis and formulate functional needs for the new space.

From there, I was able to establish a set of specifications that covered both the building design, work equipment, the organization of meal preparations, services, deliveries, and the maintenance of the space, among others. These needs addressed design aspects as well as the acquisition of equipment, organizational management, and even human aspects such as training.

We were able to simulate these different action plans by creating 3D models of the space, developing a plan to guide the design, and building mock-ups, etc., in order to validate the various proposals in the action plan. This support facilitated the design of the new space, integrating the expectations of the community behind the project and the needs of the staff who became active participants in the project through a participatory approach.

A follow-up throughout the construction process, along with a second phase of analysis once the work was completed, finally allowed us to evaluate the determined measures and ensure their relevance.”

Conclusion

In summary, a balanced and appropriate diet helps to strengthen the body, reduce inflammation, and improve recovery, thus playing a key role in the prevention of musculoskeletal disorders (MSDs).

Providing a healthy alternative through the implementation of dining services can help promote good nutritional practices. Whether by funding restaurant vouchers, creating a designated eating area, or establishing a company canteen, employees are more likely to take care of their nutrition and the time they dedicate to it.

These spaces also create a pleasant and communal atmosphere within the workplace. This fosters the growth and comfort of employees, who will come together in a spirit of cohesion within the company.

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