The long pause between colleagues at lunch time lived. The increased pace of work was right in this traditional division, whose length has been reduced to a trickle in the last twenty years. While employees willingly stopped for over an hour and a half to sustain themselves in the 1990s, they now spend no more than 22 minutes on average to this ritual.
"The lunch break has become the adjustment variable of the workday, says Anne-Sophie Godon, director of prevention within the group of social protection Malakoff Médéric, who published a study Tuesday on the subject. The content of the day was densified, while the distance between work and home tends to increase. In this context, employees have no choice but to cut back on the lunch break. "Women are more concerned than men, many of them prefer to take the shortest time at noon in hopes of starting earlier work, says Odile Fox, medical officer in Paris.
Employees bring their lunch more
With less time spent at lunch, it is the nature of the meal that has changed. A perceptible change in the last few years yet, the study said. Since 2009, the number of employees who go home for lunch has been declining (29% of respondents in 2011 against 34% in 2009), as well as those who go to a restaurant business (19% instead of 22%). In contrast, the share of those who swallow a sandwich as a meal is still growing by 2 points in 2011 compared to 2009.
Shortening the length of the lunch break is not always synonymous with "junk food".The proportion of employees who bring their pittance to work after having prepared at home is steadily increasing. Nearly a third now say do it frequently, women are over-represented again. "The French are trying to eat more balanced, it is a serious sociological trend. Provide meals is a way to control your diet. It's also a way to save money, "says Anne-Sophie Godon. The crisis is over there.
Decreased concentration
Sandwich and dish prepared in advance, reducing the dwell time has nevertheless perverse effects. "When you eat quickly, no time to feel full. Satiety occurs only after a quarter of an hour. And when we eat at his computer, it's worse: it does not even pay attention to what you swallow.Result, we tend to snack in the afternoon, "said Patrick Serog, doctor. In 2011, 39% of employees admit to regularly snacking, two points more than in 2009. "Making a real pause, three-quarters of an hour, is crucial, says Odile as Fox. Without this cut, the stress builds up. "
The health of the employee is not only involved for the company either, the lunch break is not wasted time. An employee who does not stop and does not cut even if it's only twenty minutes with their working environment is an employee who may lose concentration. "Attention has its phases. It can be really careful for forty five minutes or an hour, but rarely more. If we restore his normal work environment at his office, for example, the concentration decreases even faster, and we made mistakes, "warns Patrick Serog.This did not include an office where you eat according to host Monster 400 times more bacteria than the toilet normally maintained.
"Testimonials – And you, do you take time for breakfast? Prepare your meals in advance or do you buy close to your work? Share your experience in comments below or by email at temoin@lefigaro.fr.
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