Factors associated with the dietary quality and nutrition status using the Nutrition Quotient for adults focusing on workers in the manufacturing industry / 한국영양학회지

ABSTRACT

Purpose@#This study examined the factors influencing Nutrition Quotient for adults (NQ-A), focusing on workers in the manufacturing industry. @*Methods@#The participants were 738 industrial workers in Gwangju. Their dietary information was analyzed using a questionnaire of NQ-A, which consisted of 21 checklist items and the general characteristics of the subjects. The scores of NQ-A and its 4 factors (balance, moderation, diversity, and dietary behavior) were calculated according to the general characteristics of subjects. The data were analyzed using a χ2 test, t-test, correlation, and multiple regression using SPSS 21.0 program. @*Results@#The mean NQ-A score was 45.3 for the total subjects, indicating a low grade. Non-shift workers showed significantly higher scores for balance, diversity, and moderation factors than shift workers. Forty-three (8.7%) shift workers and 123 (50.8%) non-shift workers had good NQ-A scores, whereas 453 (91.3%) shift workers and 119 (49.2%) non-shift workers required monitoring for nutrition. The significant influencing factors of NQ-A were the working pattern (p < 0.001), gender (p < 0.001), family composition (p < 0.001), age (p < 0.001), and household income (p < 0.001). As a result of multiple regression analysis, there was a significant difference in the NQ-A score for moderation (F = 141.930, p < 0.001), diversity (F = 98.998, p < 0.001), balance (F = 52.329, p < 0.001), and dietary behavior (F = 12.895, p < 0.001). As a result, shift work and gender had the greatest influence on the balance (β = −0.372, p < 0.001), diversity (β = −0.316, p < 0.001), and moderation (β = −0.507, p < 0.001) factors in NQ-A. Gender had the most influence on the dietary behavior in NQ-A. @*Conclusion@#Shift work and gender were significant factors affecting NQ-A. To manage workers' health better, it will be necessary to prepare a nutrition education program according to the type of working pattern and gender.