Mobilya Üretiminde Çalışan İşçilerin Beslenme Durumlarının ve Bazı Antropometrik Ölçümlerinin Saptanması
Özet
This study is conducted on 200 male workers, working in furniture manufacturing in Ankara, to determine the nutritional status and some anthropometrical measurements. Nutritional habits, dietary intakes, some anthropometric measurements, and physical activity levels of the workers were determined. Mean (±S) age of the workers was 34.8±9.15 years. Out of total, 34.5% of the workers were primary school, 27.5% secondary school, 25.5% high school and 12.5% university graduates. It was found that, 92.5% of the workers were having 3 main meals, 73.0% had snacks, 56.9% were skipping meals as they do not have appetite to eat and generally 65.4% of them were skipping the breakfast, and 83.7 % of them have their breakfast at home. It was determined that workers consume toasts–pastries (45.9%), bagels–biscuits (34.9 %), tea-coffee (26.7 %) as snack. According to the body mass index (BMI) values, 49.0% of the workers were normal (BMI=18.5–24.9 kg/m2), 42.5% were overweight (BMI=25–29.9 kg/m2) and 7.0% were obese (BMI: ≥30.0 kg/m2). Increase in obesity rate was determined statistically significant depending on age (p < 0.01). Daily mean intakes of energy and nutrients were as follows; energy 2461.3±288.7 kcal, protein 76.1±12.4 g (E%12.7±1.6), carbohydrate 327.3±42.1 g (E% 54.3±2.8), fat 91.6±13.1 g (E% 33.1±2.5), fiber 27.2±5.5 g, vitamin B1 1.1±0.2 mg, vitamin B2 1.4 ± 0.3 mg, vitamin B6 1.5 ± 0.3 mg, folate 390.8±91.8 mcg, vitamin B12 3.8±1.7 mcg, vitamin C 87.9±53.7 mg, vitamin A 1217.7±738.9 mcg, vitamin D 1.5±1.9 mcg, calcium 657.9±253.7 mg, phosphorous 1228.1±710.9 mg, iron 14.5±2.7 mg, magnesium 293.5±55.8 mg, zinc 11.1±1.2 mg, copper 1.7±0.3 mcg. According to the Dietary References Intakes (RDA), the energy and nutrients intake were adequate whereas 59.0% of calcium was inadequate. The furniture workers were found physically at moderate level (93.52% PAL: 1.70 – 1.99), and their mean energy expenditure was 3146.2±268.9 kcal. It could be concluded that the nutritional knowledge and the nutritional status of the workers should be improved.
