Dietary and nutritional survey among submarine crew / 第二军医大学学报

ABSTRACT

Objective To investigate the dietary and nutritional status of submarine crew, and to provide guides for reasonable diet and reference for seting new food standards for military personal. Methods During submarine docking, 100 submarine crew were selected as subjects. A total of 100 questionnaires were sent out and 96 valid questionnaires were collected, with an effective rate of 96.0%. The dietary survey was carried out for 4 consecutive days by weighing method. The daily energy consumption of the crew was measured by 24-hour life observation method, meanwhile the body mass index (BMI) and body fat rate were also measured. The common nutritional deficiency symptoms and suggestions on food supply were evaluated by the questionnaire. Results The survey showed that the food intakes, such as cereals, soybean, vegetables, poultry, milk, fish and shrimp, were insufficient, while the intakes of livestock meat and vegetable oil were above the military standard. Their daily energy intakes were higher than the military standard requirements and could meet the energy consumption; the protein and fat energy supply ratios were too high, while that of carbohydrate was too low. The intakes of sodium, iron, phosphorus and vitamin E were all over the standard, while the intakes of iodine, vitamin A and B vitamins were insufficient. Physical investigation showed that overweight and obesity was 46.8% (36/77), and slightly higher and high body fat rate was 48.1% (37/77). In addition, the incidences of nutritional deficiency symptoms, such as dry eyes, bleeding gums, and mouth and tongue ulcers were 26.0% (25/96), 22.9% (22/96) and 19.8% (19/96), respectively. Fruits, dairy products, beef and mutton were the top three recommended food to be increased for the crew's food supply. Conclusion The submarine crew have an unreasonable dietary structure, inappropriate energy supply of the three major nutrients, and unbalanced nutrient intakes. It is necessary to adjust the dietary structure and improve the diet pattern so as to promote the crew's health..