Management of presenteeism. The effects on productivity of a food processing company

Presenteeism consists in going to work without conditions to produce, which can have a much higher impact than absenteeism on the productivity of an organisation. Presenteeism translates in both physical as psychological perturbations. It is a difficult to quantify reality, as is its translation into direct and indirect costs within the organisation. Our goal was to analyse the effects of presenteeism on the productivity of a company in the food-procession sector through a descriptive and transversal study of exploratory nature. The Stanford Presenteeism Scale SPS-6 (validated by Ferreira et al, 2010) and a semi-structured interview were used. Most of the workers referred having already gone to work feeling ill at least two days in the last year, mentioning that their health condition affected their performance, made them feel desperate and lacking pleasure from work. Management mentioned that presenteeism has a direct impact on productivity without, however, being able to quantify the true costs. Presenteeism is a reality in organisational scenarios, exceling in the educational and health sectors. We underline the importance of making organisations aware of the psychosocial risks and the importance of having healthy leaderships, work stress control and the presence of clinical psychologists and professional coaches.

Nutritional and chemical characterization of food products enriched with biological produced fruits of Vaccinum myrtillus L

Vaccinum myrtillus L. belongs to Ericaceae family, being commonly known for its sweet small fruits: the blueberries. Widely consumed in fresh, these fruits are also used in jams and marmalades due to their digestive and hypoglycemic properties and also due to the presence of several bioactive compounds [!]. Therefore, it has become a very appealing matrix in the development of functional products that, beyond their nutritional properties, will add a long-term beneficial physiological/health effect [2]. In the present work, three novel blueberry based products developed by RBR Foods Company (Portugal), were characterized in terms of their nutritional and chemical properties: carbohydrates, ash, proteins, fat and energetic value (following official methods of food analysis), fatty acids profile (by CG-FID), soluble sugars (by HPLCRI), organic acids (by HPLC-DAD) and tocopherols (by HPLC-fluorescence). The products result from a mixture of the fruits with rose petals (PI), marigold petals (P2) and apple and goji berries (P3). The blueberry fruits were used as control sample. The nutritional profile of the novel products was very similar to the control sample: the carbohydrates were the most abundant macronutrient, followed by proteins and total fat. Regarding sugars, fructose, glucose and sucrose were identified in all the samples. P 1 and P2 didn't show significant differences in comparison to the control, however, P3 revealed a lower concentration of sugars. In terms of fatty acids composition, all the studied samples presented higher contents in polyunsaturated fatty acids, especially due to the contribution of linoleic and alinolenic acids. The results of tocopherols revealed that the control sample only presented two isoforrns of tocopherols, a- and y-tocopherol, being the same observed in P3. However, P 1 revealed the presence of all the isoforrns of tocopherols, while P2 was lacking otocopherol; which is related with the contribution of rose and marigold petals, respectively. The a-tocopherol isoforrn was the most abundant in all the studied samples. Overall, this work contributed to the nutritional characterization of novel blueberry based products and is a part of a wider project that aims the detailed study of these products, namely their potential to be used as functional foods.