| Objectives To assess the intervention effect of Dietary Guide for Workers in Hot Environment to improve the dietary intake of heat-exposed steelworkers,in order to further widely in high temperature workers provide basis for nutrition education.Methods After pre-survey,this steel factory have two steelworks.Each steelworks have three high-temperature workshops: continuous casting workshop,converter workshop and bar workshop.In June 2015,the two steelworks were randomly diviede into two groups.The intervention group was the heat-exposed steelworkers of the second steelworks,and the control group was the heat-exposed steelworkers of the first steelworks.All the heatexposed steelworkers in each of the three high-temperature workshops were selected as the study subjects.A total of 152 people in the intervention group and 149 people in control group completed the whole research process.All object of study are male.In July 2015,using face-to-face 3-day 24 hour dietary recall survey method with weighting method,the intervention group and the control group were implemented baseline dietary survey.During the period from April to June 2016,the intervention group was implemented nutrition by using Dietary Guide for Workers in Hot Environment.The ways of nutrition education include lectures,brochures,provide information through a network platform.The control group was not implemented nutrition education.In July 2015,the same method as the baseline survey was used to investigate the dietary survey after intervention.SPSS 17.0 was used to analyze the data.Results 1 This study investigated a total of 301 male heat-exposed steelworkers.The intervention group have 152 workers and the control group have 149 workers.The intervention group were average(38.28±5.89)years old,the years of employed in current type of work were average(16.27±6.80)years;the control group were average(38.97±5.47)years old,the years of employed in current type of work were average(15.37±7.10)years.The educational level of the workers in the intervention group and the control group is mainly high school,middle school and secondary school.The WBGT is mainly 36 ~ 40 ?,and PAL is mainly heavy physical labor.There was no significant difference in the composition ratio between the intervention group and the control group,and the two groups were equally comparable.2 After nutrition education,the average energy intake of the intervention group increased from 10.82MJ/d to 12.37MJ/d,and the number of people reaching the recommended amount of high temperature increased from 44.9% to 97.4%;Carbohydrate energy supply ratio increased from 52.1% to 61.2%,fat and protein energy supply ratio decreased from 29.9%,15.6% to 22.2%,12.5%(P<0.01),all of them reached the high temperature recommended range.The number of people who reached the recommended range of high temperature is also increased from 13.3%,11.0% and 42.5% to 81.6%,46.1% and 77.6% respectively(P<0.01).The energy supply ratio of meal before work and meal during work increased from 27.7%,26.1% to 31.1%,31.5%,the energy supply ratio of meal after work decreased from 36.5% to 32.0%(P<0.01),all of them reached the high temperature recommended range.The number of people who reached the recommended range of high temperature was also increased from 20.6%,37.2% and 28.6% to 52.6%,82.9% and 92.8% respectively(P<0.01).The energy supply ratio of meal after work in morning shift was excessive(43.5%),and the energy supply ratio of meal during work in night shift was insufficient(12.7%).After the intervention,the energy ratio of three meals per day in every shift were more balanced,they approximately reached the hightemperature recommended range.The average total amount of drinking water of the intervention group increased from 5.73L/d to 7.94L/d,and the drinking water duting work increased from 4.48L/d to 5.40L/d(P<0.05).The average protein intake decreased from 99.2g/d to 84.7g/d,the intake of vitamin B1,vitamin B2,vitamin C,potassium and sodium increased from 1.75mg/d,0.95mg/d,78.44mg/d,2333.55mg/d,3827.67mg/d to 2.98mg/d,2.70mg/d,158.13mg/d,3179.68mg/d,5357.88mg/d,all of them reaching the recommended amount of high temperature.The number of people who reached the recommended amount of high temperature was also increased from 33.6%?33.9%,39.9%,15.6%,4.0%,44.5%,47.5% and 18.6% to 86.8%,87.5%,96.7%,94.1%,79.6%,98.7%,88.8% and 90.1% respectively(P<0.05).3 After nutrition education,the average DBI-HBS,DBI-LBS,DBI-DQD of the workers in the intervention group decreased from 12.6,33.7 and 46.3 to 6.29,15.3 and 21.6 respectively,which more balanced(close to 0).The intake of excess cereals,meat,eggs and oil decreased,and the number of suitable intake increased from 3.3%,23.0%,34.9% and 48.7% to 10.5%,78.3%,71.1 % and 68.4%.The intake of vegetables,fruits,milk,beans,fish and shrimp increased,and the number of suitable intake increased from 12.5%,7.2%,0.0%,46.1% and 7.9% to 65.8%,45.4%,22.4%,75.7% and 38.2%(P<0.05).The number of people in the optimal dietary pattern(pattern A)increased from 3.9% to 69.1%.4 After nutrition education,the contribution ratio of the tea to the drinking water and the frozen sucker to water in the food increased from 19.0%,21.1% to 39.7%,33.6% respectively.The contribution rate of the high quality protein increased from 43.8% to 46.0%.The contribution ratio of the coarse food to vitamin B1 increased from 1.4% to 7.5%,and the contribution ratio of the vegetables to vitamin B2 increased from 21.0% to 40.1%.The contribution ratio of leafy vegetables and bacteria to vitamin C increased from 12.7%,0.1% to 19.0%,3.2% respectively.The contribution ratio of vegetables and fruits to kalium increased from 37.1%,8.0% to 44.3%,17.2% respectively.The contribution ratio of salt,pickles and other condiments to sodium increased from 51.7%,9.2% and 3.0% to 63.8%,17.7% and 7.5%(P<0.05).Conclusions 1 The nutrition education,application of Dietary Guide for Workers in Hot Environment,make the lake of energy,water,water soluble vitamin and minerals of heatexposed steelworkers initially corrected,and make the carbohydrate,fat and protein energy supply ratio and three meals per day more reasonable.2 After nutrition education,the overall dietary quality of workers increased,and the problem of intake excessive,insufficient and unbalance decreased.The dietary pattern was more reasonable.3 After nutrition education,the ratio of high quality protein increased,the contribution rate of all kinds of food to water,protein,water soluble vitamins and minerals more balance. |
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