| Objective The purpose of this study is to investigate and analyze the dietary intake, dietary composition and nutrition knowledge-attitude-practice(KAP) survey on aviation nutrition among the aircrew of civil aviation, as well as the access of nutrition knowledge in order to find out the existing problems on nutritional status in aircrew of civil aviation in Hunan province, to guide the aircrew of civil aviation keeping balance diet and promote their nutritional status, and to provide useful information and suggestions for management apartment of civil aviation company to make the menu more healthy for those.Methods All of the aircrew(369) of civil aviation in Hunan were preformed in this study for nutrition KAP survey and food frequency surveys,336 were valid questionnaires.95 persons(25.75% of total number) were selected from aircrew of civil aviation to participate in the dietary survey by multi-stage cluster sampling, including one team of flight part, one team of crewing work part and one safety team of flight part.24-hour-recall was used to record the food intake for three days. In our studies, the intakes of all investigated objects were converted to those of the 18-49 years old medium physical intensity labor, and which used as the standard group of evaluation dietary reference intakes.Results The results of diet survey showes that, among the dietary composition of the aircrew, the intakes of cereals (22.26%), vegetable and fruits (40.43%) were low, and those of fish, meat, poultry and eggs (20.24%), oil (4.90%),beans and milk(12.37%) were high. Among the heat nutrients, the intakes of protein (20.06%) and fat (35.12%) were high, carbohydrate (44.80%) were low. Dietary fiber intake was too low, only achieved 50.10% of the recommended intake. The intakes of calcium, vitamin B2 were lower, only achieved 79.29%,75.71% of the recommended intake, respectively. Proportion of calorific energy supplied by breakfast (17.07±4.43%) was increased and by dinner (42.46±9.14%) was decreased.The aviation aircrew overall nutrition knowledge score was 14.12±3.17, and the scores of "qualified" and "excellent" accounted for 55.06% and 27.08%, respectively. Air diet overall attitude score was 14.20±1.31, only 6.25% of respondents'score below 12 points,95.53% of respondents said "hope" to obtain knowledge of healthy eating. Respondents with lower educational level, and their scores of attitude toward aviation diet relatively low, the difference was statistically significant (P<0.05). 44.64% of respondents usually taste salty, and 76.19% of respondents often eat at home in the rest. The main sources of the aircrew obtaining the nutrition knowledge were newspapers and internet. And 50.89% respondents showed interests in obtaining nutrition knowledge from manual and books.58.33% respondents'BMI were found in normal range in the investigation,0.89% and 17.86% respondents were defined BMI fat and cacotrophia, respectively. The case rate of pilots was 36.11%.Conclusion The nutritional status of those aviation aircrew in Hunan is fine, food structure is basically reasonable, But the proportion of the energy from fat and protein is high, while the energy from the carbohydrate is low, calcium,vitamin B2 and diet fiber is low, breakfast is ignored and the energy form dinner is high. The nutrition attitude of aircrew is positive, while the knowledge of nutrition is still insufficient, some of the respondents had bad diet behavior. Therefore, the aviation aircrew need to enhance nutritional education, to establish correct nutritional ideas, to achieve balanced diet and rational nutrition.
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