Does your working day eat into your lunch break? Judith Orrick looks at why eating ‘al desko’ could be affecting workers’ digestion, health and wellbeing, with a knock-on effect for employers.
Please, Sir, I want some more” — you’d rightly associate the request with Charles Dickens’ workhouse inmate Oliver Twist, but it could also be considered relevant for today’s modern worker. Yet whereas Twist needed more gruel, many workers today may simply want more time.
Lunch breaks are being swallowed up as more of us are eating ‘al desko’; so much so that it was reported recently that many workers now take only a bitesize 22-minute break. Also, outside of the office environment, workers such as couriers and carers who are paid by the job rather than the hour often don’t have time to take a proper break.
Yet the traditional one-hour lunch break isn’t set in stone. Seemingly originating with industrialisation, when workers were given time to rest between heavy shifts of manual labour, it’s a Victorian hand-me-down that appears to be purely cultural rather than legal. Current UK legislation states most workers aged over 18 who work more than six hours a day have the right to one 20-minute rest break — and whether breaks are paid or unpaid depends upon the individual contract of employment. (Specific rules exist around rest breaks for some types of employment — such as for transport workers.)1
Young workers, from the age of 16 and under the age of 18 are entitled to a 30-minute rest break if they work more than 4.5 hours. Importantly, for all ages, these breaks should be uninterrupted and taken as one continuous break.
Denne historien er fra Summer 2019-utgaven av Optimum Nutrition.
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Denne historien er fra Summer 2019-utgaven av Optimum Nutrition.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Summer Of
Summer is when we want to be out and about, as the warm embrace of the sofa on a cold winter’s night becomes a distant memory. So where do you go when the brain is willing but the body just can’t cut it at the same level of performance that it managed decades ago? Graeme Wilcockson reviews a few ways to satisfy those competitive weekend instincts that will tax both mind and body — yet leave you able to move on Monday morning
Common Kitchen Practices Making Us Sick
Every year, thousands of us fall sick from food poisoning because of how we have handled food. Louise Scodie and Louise Wates look at common ways in which we are going wrong
Could Antioxidants Save Our Bacan?
Nitrates and nitrites have long been linked to cancer. We look at how they are part of a chain reaction that may not always be harmful to human health... So what’s the case with bacon?
Eat For A Glow That Is More Than Skin Deep
Now that summer is here, it’s time to peel off the layers and make some vitamin D. But if your skin isn’t as peachy as you would like, or if you are worried about staying safe in the sun, find out how good nutrition may support your skin’s health. Maggie Charlesworth writes
Natural Beauty
If headlines about microbeads from cosmetics polluting our seas have got you wondering how you can do your bit for the environment, try using nature’s harvest to feed your skin. Hannah Maryse Robinson writes
A Summer Selection Of Goods And Goodies
Lazy Vegan frozen Chunky Pulled Peaz is a gluten-free, plant-based protein source suitable for vegans and — with a substantial texture — flexitarians.
Do Something Different
As many of us are concerned about keeping our brains active, Ellie Smith investigates whether trying something completely new could boost both our brain health and mental wellbeing
Lifting Weights, Lifting Confidence
When Bianca Mills was bullied at school she could not have dreamt that she would be able to speak in front of a group of women, let alone coach them in lifting free weights. She told Louise Wates why she believes buddying-up is just as important as physical strength for fostering confidence
Teaching Children How To Forage
Catherine Morgan finds out how foraging can teach children (and adults) about more than nature’s store cupboard, and can foster an understanding of and respect for the environment.
Keep Calm And Curry On
In August, India celebrates the anniversary of Indian Independence, yet the Anglo-Indian community, a legacy of the British Raj with its roots in European and Indian ancestry, still treads the cultural line between both communities. Jenny Mallin, author of A Grandmother’s Legacy, tells us about the fusion food in her family and recipes passed down through the generations
