COVID-19, which is a major health shock facing every economy, has affected critical dimensions of both nutrition and labor productivity. It reduced both working time and labor intensity. COVID-19 invited low immunity, poor health, inadequate food intake, and other negative health, social, and economic factors.
All these factors in turn reduced the nutritional status of the individual. The reduced nutritional status of the individual places a limit on physical exertion, reduces physical fitness, and decreases the incidence and severity of morbidity.
A ceiling on work effort, poor physical condition, and lower morbidity reduce the individual’s work performance and reduce the individual’s work time.
