Du Wei, Zheng Xiang, Chen Xu, Li Yun, Tang Yongmei
School of Public Health, North China University of Science and Technology, Tangshan 063000, China.
Wei Sheng Yan Jiu. 2019 Nov;48(6):938-944.
To evaluate the dietary quality and find the dietary problems among heat-exposed steelworkers.
During May and June of 2015, 301 heat-exposed steelworkers were recruited using a cluster sampling method from three workshops in steel works of the Tangshan Iron & Steel Group. In the study, 3 day twentyfour hour(24 h) recall method was used to conduct the dietary survey. The adjusted diet balance index(DBI)-2007 was used to evaluate the dietary quality.
The low bound score(LBS) and high bound score(HBS) of heat-exposed steelworkers were 26-39 and 14-20, their diet quality distance(DQD) was 49. 85±7. 3. About 159(52. 8%)and 131(43. 5%) workers were in moderate and high dietary imbalance status. The LBS and DQD of the workers at occupational exposure to heat stress level IV((33. 7±6. 3) and(51. 1±7. 1)) were higher than those of the workers at heat stress level Ⅱ((27. 7±6. 0)and(44. 9±7. 2)) and Ⅲ((28. 5 ± 5. 7) and(45. 1 ± 6. 1))(P < 0. 001). The main dietary pattern of 43. 5% workers was pattern E. The percentages of worker 's intake meeting to high temperature recommended amount(score 0-1) of vegetable, fruit, bean, salt and drinking water in working were respectively 9. 3%, 11. 0%, 43. 8%, 1. 7% and17. 3%. All(100%) workers ' intakes of milk and fish did not meet diet pagoda recommended amount. 278(92. 4%) and 254(84. 4%) workers' meat and egg intakes achieved or exceeded diet pagoda recommended amount.
nutritional structure of heat-exposed steelworkers was still unreasonable. The intakes of water during working, vegetables, fruits, milk, beans, fish and shrimp and salt were insufficient, while the intakes of grains and meat were excessive. The main dietary pattern of workers was pattern E, which reflect middle insufficient intake and excessive intake. No workers was pattern A, which reflect optimal dietary pattern with less insufficient intake and excessive intake.
评估高温作业炼钢工人的饮食质量，找出其饮食问题。
2015年5月至6月，采用整群抽样方法，从唐山钢铁集团炼钢厂的三个车间招募了301名高温作业炼钢工人。本研究采用3天24小时回顾法进行饮食调查。采用调整后的饮食平衡指数（DBI）-2007评估饮食质量。
高温作业炼钢工人的低限评分（LBS）和高限评分（HBS）分别为26 - 39和14 - 20，饮食质量距离（DQD）为49.85±7.3。约159名（52.8%）和131名（43.5%）工人处于中度和高度饮食不均衡状态。职业热应激水平为Ⅳ级的工人（（33.7±6.3）和（51.1±7.1））的LBS和DQD高于热应激水平为Ⅱ级（（27.7±6.0）和（44.9±7.2））和Ⅲ级（（28.5±5.7）和（45.1±6.1））的工人（P<0.001）。43.5%工人的主要饮食模式为模式E。工人工作时蔬菜、水果、豆类、盐和饮用水摄入量达到高温推荐量（评分0 - 1）的百分比分别为9.3%、11.0%、43.8%、1.7%和17.3%。所有（100%）工人的牛奶和鱼类摄入量均未达到膳食宝塔推荐量。278名（92.4%）和254名（84.4%）工人的肉类和蛋类摄入量达到或超过膳食宝塔推荐量。
高温作业炼钢工人的营养结构仍不合理。工作时水、蔬菜、水果、牛奶、豆类、鱼虾类和盐的摄入量不足，而谷物和肉类摄入量过多。工人的主要饮食模式为模式E，反映了摄入不足和摄入过量的中等程度情况。没有工人是模式A，模式A反映的是摄入不足和摄入过量较少的最佳饮食模式。
