College - Author 1

College of Architecture and Environmental Design

Department - Author 1

Construction Management Department

Degree Name - Author 1

BS in Construction Management



Primary Advisor/Subject Matter Expert (SME)

Stacy Kolegraff, College of Architecture and Environmental Design, Construction Management Department


Construction workers often have poor dietary habits due to poor nutrition education, lack of nutritious food options, and social stigma. These habits often lead to health problems like obesity, diabetes, and heart disease which can decrease productivity and put workers at risk of on-site injury. This preliminary study examines how nutrition impacts worker safety and productivity. A survey was distributed to six students involved in construction work for Cal Poly’s Residential Construction course. This survey identified their eating habits and inhibitors for healthy eating. Two meals, one with high nutritional value and one with low nutritional value, were given to the students before performing construction work. The students then filled out a survey rating their perceived levels of safety, alertness, and productivity. Results indicated that students who ate the healthy meal averaged 2.6% lower for safety, 10.6% higher for alertness, and 13.4% higher for productivity than those who ate the unhealthy meal. This aligns with research showing that diets low in fruit and vegetable intake and high in sodium can lead to decreases in productivity. Findings of this study could be applied in the field to improve worker diets, which would lead to increases in alertness and productivity.

Howell SP Poster.pptx (760 kB)
Poster Board