Dietary Habits, Work-Life Balance, and Productivity of Higher Education Institutions (HEIs) Employees in Northern Panay: Implications for Wellness Initiatives

Abstract: Dietary habits and work–life balance are critical determinants of employee productivity, directly impacting the operational efficiency and academic excellence of higher education institutions. This study examined the dietary habits, work–life balance, and productivity of faculty members and non-teaching personnel in Higher Education Institutions (HEIs) in Northern Panay to identify the key drivers of workplace performance. Specifically, it determined the level of dietary habits in terms of meal patterns, food choices, and nutritional behaviors; the level of work–life balance in terms of time management, perceived work-related stress, and personal life management; and the resulting level of employee productivity measured through work efficiency, task effectiveness, and quality output.
The study also investigated the relationship among these variables and identified which factors significantly predict high- level productivity. Employing a mixed-methods sequential explanatory approach, data were gathered from a random sample of 200 faculty and non-teaching personnel in a total population of 415 across selected HEIs in Northern Panay using a validated adopted and modified questionnaire. Quantitative data were analyzed using descriptive and inferential statistics, while qualitative insights were interpreted through direct quotation analysis.
The findings revealed that while dietary habits were generally good and work–life balance was high, employee productivity reached a very high level, suggesting a strong baseline for institutional output. Statistical analysis confirmed significant relationships between these variables, demonstrating that healthier lifestyle choices and balanced personal lives directly manifest as superior workplace productivity. Notably, work–life balance emerged as the primary predictor of productivity, highlighting that an employee's ability to manage professional responsibilities alongside personal well- being is the most influential factor in achieving high-quality output. Based on these findings, the study proposes comprehensive health and wellness initiatives specifically designed to sustain and enhance employee productivity through improved nutritional practices, mental wellness, and engagement strategies.

Keywords: Dietary habits, work–life balance, productivity, higher education institution