論文

査読有り 国際誌
2018年9月

Variation in Men's Dietary Intake Between Occupations, Based on Data From the Japan Environment and Children's Study.

American journal of men's health
  • Rie Tanaka
  • ,
  • Mayumi Tsuji
  • ,
  • Keiko Asakura
  • ,
  • Ayako Senju
  • ,
  • Eiji Shibata
  • ,
  • Koichi Kusuhara
  • ,
  • Seiichi Morokuma
  • ,
  • Masafumi Sanefuji
  • ,
  • Toshihiro Kawamoto

12
5
開始ページ
1621
終了ページ
1634
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1177/1557988318780847

There has been increasing interest in dietary health promotion in the workplace. Although many previous studies have focused on dietary habits in specific occupations, variation between occupational groups requires clarification. The present study aimed to examine differences in food and nutrient intake between occupational groups, using detailed classification. A cross-sectional study was conducted using data from the Japan Environment and Children's Study. The study included 38,721 employed Japanese expectant fathers aged between 20 and 65 years. Dietary intake was assessed using a food frequency questionnaire. Occupations were categorized into 11 categories according to the Japan Standard Occupational Classification. Analysis of variance and analysis of covariance were performed to compare dietary intake of occupational groups. Logistic regression analysis was performed to examine the differences in adherence to dietary recommendations across occupations. Dietary intake differed significantly between occupations. Specific dietary intake was observed in security and agricultural workers, who tended to exhibit higher consumption levels for numerous foods and nutrients. In addition, relative to other workers, security workers showed higher intake of dairy products and calcium, and agricultural workers consumed larger amounts of pickles and salt. The study categorized occupations into detailed categories using the Japan Standard Occupational Classification, which facilitated the clarification of overall dietary trends across occupations and identification of specific dietary characteristics in individual occupations. The findings could aid in workplace health promotion.

リンク情報
DOI
https://doi.org/10.1177/1557988318780847
PubMed
https://www.ncbi.nlm.nih.gov/pubmed/29890875
PubMed Central
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6142127
ID情報
  • DOI : 10.1177/1557988318780847
  • ISSN : 1557-9883
  • PubMed ID : 29890875
  • PubMed Central 記事ID : PMC6142127

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