In a series of short videos, Corporate Services Director, Judith Dugdale and Chairman at NXO Business Consultants, Philip Dyer, look at the culture of an organisation and how it can help with the health and wellbeing of its staff to improve productivity.
1.What are the focus areas?
Discussed in the first video are the focus areas that business owners should concentrate on when reviewing an organisation’s culture.
Philip Dyer focuses on a quadrant when assessing employee wellbeing which includes culture, mental health, physical health and nutrition.
2. Mental Health
Philip Dyer looks at how an organisation’s culture can have an impact on the staff’s mental health and wellbeing. Mental health has a life changing impact on the individual themselves which can also be brought into the business, therefore it is imperative that business owners start to focus more on the people and not just the process of the organisation.
Philip Dyer discusses how organisations can change their culture to help staff deal with stress more efficiently and how they can help with their mental health.
3. Physical Health
The third video focuses on physical health. Philip Dyer explains how a lack of physical activity can affect staffs’ performance at work. An organisation should promote good physical health to improve productivity amongst staff.
Philip Dyer discusses how a healthy business owners can lead the way by advocating a healthy diet, engaging in physical activity and managing their own stress levels.
Within this video are examples of organisations that have taken a positive approach to physical health and received improved performance as a result.
The final video of this series focuses on nutrition and how good nutrition can help with the overall performance in an organisation. Philip Dyer explains how balancing your meals with protein both in the morning and at lunch can help to level out your energy levels and avoid a mid-afternoon crash. By stabilising your energy levels throughout the working day, staff can feel more energized and consequently be committed to their role.
Organisations can start to encourage healthy options by offering them to their staff and by taking a lead by improving their nutrition themselves.