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Nutrition, nutritional behavior, and obesity.

M Koleva1, A Kadiiska, V Markovska

  • 1Department of Hygiene Ecology and Occupational Health, Medical University, Sofia, Bulgaria.

Central European Journal of Public Health
|April 13, 2000
PubMed
Summary

Dietary habits significantly impact obesity. This study found hyper-energetic diets, high in fat and protein with low fiber, contribute to overweight and obesity in fertilizer plant workers.

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Area of Science:

  • Nutrition Science
  • Occupational Health
  • Public Health

Background:

  • Obesity is a growing public health concern with multifactorial causes.
  • Dietary patterns play a crucial role in energy balance and body weight regulation.
  • Understanding nutritional factors in occupational settings is vital for targeted interventions.

Purpose of the Study:

  • To investigate the influence of dietary factors, nutritional habits, and personal preferences on obesity prevalence.
  • To analyze the relationship between specific food intake patterns and body mass index (BMI) in industrial workers.

Main Methods:

  • A cross-sectional study involving 264 fertilizer plant workers (203 men, 61 women) aged over and under 30.
  • Food Frequency Questionnaires (FFQ) were used to collect data on daily nutrition.

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  • Nutritional status was assessed using Body Mass Index (BMI), categorizing participants into normal weight, overweight, and obese groups.

    • Main Results:

    • 67% of workers consumed hyper-energetic diets, primarily due to excessive fat intake (over 30 E%).
    • Prevalence of overweight was 43.9% and obesity was 23.1%.
    • Significant findings included hyper-protein nutrition, low fiber intake, high sodium consumption, mineral imbalance, and deficits in vitamins A, B1, and PP.

    Conclusions:

    • Hyper-energetic and imbalanced nutrition are key determinants of overweight and obesity in this worker population.
    • Incorrect nutritional behaviors contribute significantly to the observed prevalence of obesity.
    • Findings highlight the need for nutritional education and interventions in occupational environments.