| Objective To evaluate lunch nutrition status and life quality of office workers, discover the true nutritional needs, and provide the scientific basis to reasonable food choice of lunch.Methods Questionnaire of nutritional KAP was self-designed.300 office workers in Xuhui District were pre-surveyed to test the reliability and validity of the questionnaire. Target companis' employees voluntarily participated in the formal survey. Office workers whose companies were random sampled from four commercial districts in Shanghai were invited to finish the questionnaire in the the company dining hall after lunch. For the 3 days lunch Questionnaire, the first day's lunch was investigated by investigators face to face, but intakes on the other two days were recorded by the workers themselves. Lunch Status and Satisfaction Questionnaire, Nutrition KAP Questionnaire, SF-36 Scale and Work Stress Questionnaire were also finished by the workers themselves. The investigators were responsible for reviewing and withdrawing the questionnaires. The brochures about nutrition knowledge were delivered in target companies in Zhangjiang commercial district, Pudong District as intervention during 5 months. As the same time, the website www.mylunch.org was set up and seminars were held in these companies. Surveys were conducted before and after the intervention.Results 29.3% of office workers chose company dining hall having their lunch, and it was the most preferred lunch source.20.1% of women workers brought their own lunch to companies, while 8.3% of men workers did this way (P<0.05). The proportion of men workers chose company dining hall, company lounge and restaurants as lunch place were higher than women, however the proportion in office were lower than women. The proportion of elder workers having lunch in company dining hall was higher than the younger, as well as the workers with higher education degree and income. Compared with the other workers, office workers with higher income preferred to have lunch in company dining hall and restaurant.95% of office workers had lunch between 11am and lpm, and men was more than women (P<0.05). The proportion of workers having lunch at this time increased with age and education degree.69.1% of workers waited less than 10 minutes for lunch, and 20.7% waited between 10 and 29 minutes. There was higher proportion with higher education degree in<10 minutes group, and lower proportion in 10～29 minutes group.56% of office workers'daily lunch expenditure was 5～9 RMB, and 36.4% was 10～19 RMB. The proportion of workers whose education degree was high school or below choosing less than 10 RMB as daily lunch expenditure was 74.2%, and this proportion was much higher than that of other education degree groups.61.3% of office workers chose 5～9 RMB as accepted lunch price, and 34.2% chose 10～19 RMB. The proportion of workers choosing 5～9 RMB as accepted lunch price decreased with age and income.30.3% of office workers felt satisfy or very satisfy with lunch hygiene status,20.8% with lunch nutrition and 23.2% with taste.The KMO of the Nutrition KAP Questionnaire was 0.722, and Bartlett's test of sphericity was P<0.01. By factor analysis, six factors were extracted when the eigenvalue>1 was defined as the inclusion criteria. The questionnaire's cumulative variance contribution rate reached 54.84%. The questionnaire's internal consistency reliability and test-retest reliability were greater than 0.7. In 48.2% (357/740) of office workers, the score of nutrition knowledge was defined as fair or poor.93.1% (689/740) of office workers'score of nutrition attitude was defined as good or very good. The women had a higher average score than men in knowledge, attitude and practice (P<0.05). The workers aged from 30 to 49 years old had a higher average score than those aged from 20 to 29 in knowledge and practice (P<0.05). Those with master degree or the average disposable income more than 5000 RMB had the highest score than others in nutrition knowledge and practice.The average intake of meat was (59.44±40.29) g. 6% of workers were meet the recommended amount, and 78.8% were excessive. Except meat, the intakes of other kind of food were few, especially dairy product, potatoes, whole grains and soy products. More than half of office workers whose food intake was less than the recommended amount. Women workers had more fruit and dairy product, while less grains and meat than men. The average vegetables intake and soy products intake in office workers aged from 40 to 49 years old were more than younger workers, while fruits intake and dairy products intake were less than the younger ones. Office workers whose education degree were master or above had more fruits and dairy products intake, however, the average egg intake were less than the other groups. Above differences were statistically significant (P<0.05). The intakes of dietary fiber, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C, calcium, magnesium and copper were not enough. The proportion of office workers whose intake of these nutrients was less than EAR or 80% of AI accounted for more than 60%. More than half of the workers had excessive cholesterol and fat intake compared recommended amount. The proportion of women workers whose iron intake was less than 80% of AI was 65.6%, while the proportion of men was 14.4%.Except energy, protein, Vitamin B2 and Zinc,18 kinds of nutrients correlated with lunch nutrition index, and the correlation coefficients were between 0.068 and 0.404. Energy, fat, cholesterol, niacin, sodium and selenium intake were negatively correlated with lunch nutrition index. The means of index of lunch nutrition for men was lower than women (P<0.05). Among the different education groups and age groups, the means of index of lunch nutrition was the highest in master group and aged 30 to 39 group. After the intervention, the average scores of nutrition knowledge, attitude and practice were increased (P<0.05). The average fruits intake and dietary fiber intake were increased too (P<0.05). The average food fat was decreased.The average scores of physical functioning and bodily pain in men were higher than women. Office workers aged from 20 to 29 had lowest average role-emotional score than the elder two groups, and the workers aged from 40 to 49 had the highest mental health score than the younger two groups (P<0.05). The scores of office workers whose education degree was high school or below were highest than the other three groups except in physical functioning and role-physical(P <0.05).25.9% of workers coped with working pressure perfectly,71.9% response well and 2.1% having problem.The results of Spearman correlation analysis suggested mental composition score (MCS) positively correlated with physical composition score (PCS) and the coefficient was 0.656. PCS and MCS correlated with nutrition KAP, and the coefficient were 0.132 and 0.141 respectively. PCS and MCS negatively correlated with working pressure, and the coefficient were -0.302 and-0.309 respectively. Nutrition KAP correlated with lunch nutrition index, and the coefficient was 0.170.Conclusion 1 The proportion of women workers bringing their own lunch to companies was higher than men. Actual lunch expenditure was different from acceptable price. The satisfaction with lunch hygiene, nutrition and taste was poor.2 The intakes of potatoes, whole-grain and soy product were not few, and dietary fiber, Vitamin A, Vitamin B1, Vitamin B2, Vitamin C and calcium were less than the recommended amounts. The intake of cholesterol and fat was excessive.3 Office workers'attitude and practice for nutrition were correct in some field, however the knowledge was inadequate. Sex, age, education and income had significant effect on the knowledge and practice, but the effect on attitude wasn't found.4 The intervention could improve nutrition knowledge, attitude and practice for office workers.5 The physical health of office workers was good and they coped with working pressure well. Office workers aged from 40 to 49 had better mental health than the younger ones.6 The nutrition knowledge might improve lunch nutrition. The nutrition knowledge, attitude and practice might correlate with quality of life. |
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