The Relationship Between Breakfast Habits and Work Productivity Among Production Department Workers at PT Charoen Pokphand Indonesia in 2026

Work productivity reflects the extent to which workers are able to carry out their responsibilities effectively during the production process. Workers’ eating patterns, including whether they consume breakfast before starting their activities, may be relevant to their physical readiness and ability to perform their tasks. This study examined the association between breakfast habits and work productivity among production department workers at PT Charoen Pokphand Indonesia in 2026. A quantitative observational study using a cross-sectional design was carried out among 120 production department workers, from whom 55 respondents were included as the study sample. Information regarding breakfast habits and work productivity was obtained through questionnaires. The collected data were subsequently analyzed using the Chi-Square test with Continuity Correction. Among the 55 respondents, 40 workers (72.7%) reported that they did not have a regular breakfast habit, whereas 15 workers (27.3%) reported having a breakfast habit. Regarding productivity, 37 respondents (67.3%) were categorized as having low work productivity, while 18 respondents (32.7%) were categorized as having high productivity. Statistical analysis produced a p-value of 0.003 (p < 0.05), demonstrating a significant association between breakfast habits and work productivity. The proportion of workers with high productivity was greater among those who reported having breakfast than among those who did not. The study concludes that breakfast habits are significantly associated with work productivity among production department workers at PT Charoen Pokphand Indonesia. These findings support the consideration of healthy breakfast practices as part of occupational health promotion and efforts to encourage adequate nutritional intake among workers