Intervening effects of nutritional health education on high-temperature operation steel workers / 中国职业医学

ABSTRACT

OBJECTIVE: To evaluate the intervening effect of nutritional health education on the dietary intake on hightemperature operation steel workers.METHODS: A total of 301 workers engaged in high-temperature operation in a steel enterprise in Tangshan City were selected as study objects by cluster sampling method.They were randomly divided into control group(149 cases) and intervention group(152 cases) by random sampling method.After a baseline dietary intake survey,the intervention group received nutritional health education for 3 months,and no intervention was given to control group.RESULTS: Before the intervention,only the intake of egg,grease and energy were up to the standard.Most of the other foods,water intake during the work break and the intake of essential nutrients were not up to the standard.After the intervention,the intake of cereals,vegetables,fruits,dairy and milk,beans,livestock,fish and shrimp,salt,protein,Vit B1,Vit B2,Vit C,kalium,sodium and water intake during the work break were improved compared with control group(P<0.05).After intervention,the ratio of energy supply of meal during work in the intervention group was higher than that of control group(67.8% vs 55.0%,P<0.05).CONCLUSION: The intervention of nutritional health education can effectively improve the status of dietary intake in high-temperature operation steel workers.