An economic or business model would feature human productivity as being affected by four key factors, namely personal factors, work team factors, technology factors, and organizational factors. On a biological level, we can say that our daily physical and mental productivity, whether at work, home, or play, can be affected by the foods we consume.

According to scientists, our body is bound to change completely every 7 years. This means that every cell in our body dies and is reborn every 7 years. On a stretch of imagination, by focusing on what we eat and in what quantity, we may not have to wait for 7 years to undo our unhealthy eating habits. Bringing about day-to-day changes in our diet can cause a rejuvenation of our body system and also help increase our productivity.

The following factors may be considered in order to alter our food choices to increase productivity:

Including more antioxidants in one’s diet:

In 1999, James Joseph and his team of doctors at the USDA Human Nutrition Research Center first evaluated the effect of including more antioxidants into the human diet. It was concluded that a diet enriched with berries, such as blueberries, considerably improved motor skills and reversed short-term memory loss associated with disorders like Alzheimer’s disease. The research team continues to demonstrate protective effects of antioxidants against fatal diseases like cancer, leprosy, and memory decline. It was also demonstrated to increase mental productivity by up to 10% in the trial subjects. 

Recent studies led by Dr. Robert Krikorian of University of Cincinnati suggest that regular consumption of an antioxidant rich diet leads to improvement in cognitive function and an increase in physical stamina. Berries taken with nuts, like walnuts, or fruits, like avocados, have reportedly been proved to make the brain “youthfully flexible”.

Another rich source of antioxidants is caffeine that is found in coffee. Containing essential amino acids, it has been proven to enhance memory and focus. Even dark chocolate that is rich in antioxidants can help increase verbal and visual memory and boost your productivity efficiently.

Eggs go a long way in increasing your productivity:

Eggs contain a fat-like B vitamin, called choline, which has officially been recognized as an essential nutrient by the Institute of Medicine in 1998. Choline has many important functions to perform such as improving memory, and increasing cognitive function and concentration. Because of its wide-ranging roles in human metabolism, choline intake for older children, men, and women should be at least 680 milligrams.

Egg yolks are the richest source of choline, which not only prevents liver diseases and atherosclerosis, but also enhances our neurological functioning. From speeding cell recovery to efficient neurotransmitter synthesis, choline plays a vital role in increasing productivity and hence, it should be included in your everyday diet.

Salmon is a miracle brain health improver:

Salmon is a rich source of a lot of important nutrients such as omega-3 fatty acids, protein, iron, and B-vitamins. This “brain health improver” can considerably improve memory, ability for reasoning and logic, as well as concentration power. 

Hence, by incorporating these healthy and essential elements into your day-to-day diet and nutrition, you can increase your physical and mental health to be more productive.

References:

http://www.lef.org/magazine/2006/2/report_blueberries/Page-01 (accessed on 1/2/2015)

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2782876 (accessed on 1/2/2015) 

http://www.lef.org/magazine/2007/10/report_depression/Page-01 (accessed on 1/2/2015) 

http://newsroom.ucla.edu/releases/scientists-learn-how-food-affects-52668 (accessed on 1/2/2015) 

http://www.lef.org/magazine/2007/10/report_depression/Page-01 (accessed on 1/2/2015)

https://hbr.org/2014/10/what-you-eat-affects-your-productivity (accessed on 1/2/2015)

Helpful Peer-Reviewed Medical Articles:

Jabs, J., & Devine, C. M. (2006). Time scarcity and food choices: an overview. Appetite, 47(2), 196-204.

Guthrie, J., Lin, B. H., Okrent, A., & Volpe, R. (2013). Americans' food choices at home and away: how do they compare with recommendations?. Amber Waves, 33.