Objective: To evaluate the dietary quality and find the dietary problems among heat-exposed steelworkers.
Methods: During May and June of 2015, 301 heat-exposed steelworkers were recruited using a cluster sampling method from three workshops in steel works of the Tangshan Iron & Steel Group. In the study, 3 day twentyfour hour(24 h) recall method was used to conduct the dietary survey. The adjusted diet balance index(DBI)-2007 was used to evaluate the dietary quality.
Results: The low bound score(LBS) and high bound score(HBS) of heat-exposed steelworkers were 26-39 and 14-20, their diet quality distance(DQD) was 49. 85±7. 3. About 159(52. 8%)and 131(43. 5%) workers were in moderate and high dietary imbalance status. The LBS and DQD of the workers at occupational exposure to heat stress level IV((33. 7±6. 3) and(51. 1±7. 1)) were higher than those of the workers at heat stress level Ⅱ((27. 7±6. 0)and(44. 9±7. 2)) and Ⅲ((28. 5 ± 5. 7) and(45. 1 ± 6. 1))(P < 0. 001). The main dietary pattern of 43. 5% workers was pattern E. The percentages of worker 's intake meeting to high temperature recommended amount(score 0-1) of vegetable, fruit, bean, salt and drinking water in working were respectively 9. 3%, 11. 0%, 43. 8%, 1. 7% and17. 3%. All(100%) workers ' intakes of milk and fish did not meet diet pagoda recommended amount. 278(92. 4%) and 254(84. 4%) workers' meat and egg intakes achieved or exceeded diet pagoda recommended amount.
Conclusion: nutritional structure of heat-exposed steelworkers was still unreasonable. The intakes of water during working, vegetables, fruits, milk, beans, fish and shrimp and salt were insufficient, while the intakes of grains and meat were excessive. The main dietary pattern of workers was pattern E, which reflect middle insufficient intake and excessive intake. No workers was pattern A, which reflect optimal dietary pattern with less insufficient intake and excessive intake.
Keywords: diet balance index; dietary quality; heat-exposed steelworkers.