| Objectives To understand status of the nutrition knowledge and diet behavior among high temperature steelworkers, analysis factors associated with it, to provide a scientific basis for nutrition interventions and nutrition health education for high temperature operation crowd.Methods Using the method of stratified cluster sampling, randomly selecting two workshops of a steel rolling plant in a main area of steel group, all workers exposed to high temperature of two workshops for the survey, a total of 560 people. Using homemade nutrition knowledge and behavior face to face questionnaire survey, the 24-hour dietary recall method and cafeteria combination weighing ways to get workers dietary intake data. The status of nutrition knowledge and behavior was evaluated by the way the use of scores and rate of nutrition awareness and behavior formation, dietary intake behavior was evaluated using the adjustment DBI. Check the materials, built Excel table and use SPSS17.0 software to do statistical analysis.Results 1 High temperature steel workers nutrition knowledge: 1) The total score of nutrition knowledge of workers was 40.9±12.9, accounting for 41.3%, average awareness rate was 24.6%, Among the dimensions of nutrition knowledge, functions and food sources of nutrients, nutritional value of food, dietary guidelines, high temperature operation nutrient consumption and its impact on the health, nutritional needs of high temperature operation and its reasonable diet score respectively were 6.6±3.5, 9.4±3.3, 3.3±1.0, 12.5±5.4, 9.3±4.5, respectively accounting for 38.8%, 49.5%, 66.0%, 37.9%, 37.2%, average awareness rate respectively were 12.7%, 22.9%, 65.0%, 11.8%, 21.5%. 2) There was difference between different age, education, type of work, seniority and overall nutrition knowledge, general nutrition knowledge, temperature nutrition knowledge(all P<0.05); Among them, less educated of workers, awareness rate were lower(all P<0.05). 3) Workers currently the main way to get nutrition knowledge and expect way were networks(61.4%, 50.7%), newspapers and magazines(35.0%, 32.1%), radio and television(30.7%, 32.1%), friends(29.3%, 17.2%). Percentage of family and lectures manner in nutrition knowledge source were 13.6%, 11.4%, proportion of the desired way were 3.6%, 14.3%. 2 High temperature steel workers dietary behavior: 1) The total score of dietary behavior of workers was 23.8±7.1, accounting for 40.8%, average formation rate was 40.8%. Among behaviors, score of daily nutrition and health behaviors, reasonable diet behaviors, special dietary behavior of high temperature operation respectively were 11.1±2.3, 6.1±2.9, 6.7±4.9, accounting for 48.3%, 30.5%, 17.6%, average formation rate respectively were 37.8%, 47.7%, 41.3%. 2) There was difference between different age, education, type of work, seniority and total dietary behavior, general dietary behavior, temperature dietary behavior(all P<0.05); In the analysis of dietary behavior, under the 30~34 ℃, 35~39 ℃, 40~45 ℃ temperature operation, the proportion of water intake shortage of severe labor intensity workers were 81.8%, 74.3%, 87.1%, inadequate intake ratio of cereals, vegetables, fruits, fish and shrimp were 67.8%, 80.5%, 73.8%, 85.9%, 83.2% of the workers at a low levels dietary intake inadequate, 52.4% of workers at a high levels of dietary intake of excess. 3 High temperature steel workers nutritional knowledge and dietary behaviors: There was positive correlation between nutrition knowledge awareness and dietary behaviors formation of iron and steel workers exposed to high temperature, r=0.27, P<0.05. Multiple linear regression analysis showed, nutritional needs of high temperature operation and its reasonable diet score, functions and food sources of nutrients score all affects the total dietary behavior score, β values respectively were 0.508, 0.393; functions and food sources of nutrients score, high temperature operation nutrient consumption and its impact on the health score all affects daily nutrition and health behaviors score, β values respectively were 0.074, 0.071; nutritional needs of high temperature operation and its reasonable diet score affects reasonable diet behaviors score, β values was 0.126; nutritional needs of high temperature operation and its reasonable diet score, functions and food sources of nutrients score all affects special dietary behavior of high temperature operation score, β values respectively were 0.494, 0.341; all P<0.05.Conclusions 1 The extent of the overall nutrition knowledge awareness of iron and steel workers exposed to high temperature was low, functions and food sources of nutrients, nutritional value of food, dietary guidelines, high temperature operation nutrient consumption and its impact on the health, nutritional needs of high temperature operation and its reasonable diet, awareness rate of the five dimensions knowledge were less than 30%. Main way of workers expect nutrition knowledge were network, newspapers and magazines, and radio and television, as well as the lecture. 2 Formation rate of dietary behavior of iron and steel workers exposed to high temperature was not high, the daily nutrition and health behaviors, reasonable diet behaviors, special dietary behavior of high temperature operation, average formation rate of the three dimensions behaviors were less than 50%. Workers are present imbalance in the dietary intake, level of water intake inadequate of workers exposed to high temperature and severe labor intensity was more serious. 3 Awareness of functions and food sources of nutrients, nutritional needs of high temperature operation and its reasonable diet impact on special dietary behavior of high temperature operation, intervention should be developed for both knowledge. |
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