Dietary nutrition survey among mobile forces of People's Armed Police
ZHAO Yue1, GAO Yang2, LI Jia3, LIU Wei4
1. Department of Intensive Medicine, 2. Department of Medical Service, 3. Department of Health and Epidemic Prevention, 4. Hospital Office,the First Mobile Corps Hospital of Chinese People's Armed Police, Dingzhou 073000, China
Abstract：Objective To investigate the dietary pattern and nutritional status of mobile forces of People's Armed Police (PAP) so as to provide reference for healthy diet and improve the capability of logistic support. Methods A total of 514 officers and soldiers of PAP were included in this survey. The intakes of energy and nutrients were calculated based on the data collected from weighing foods for four consecutive days.Nutritional deficiency was also investigated.Physical examination and a questionnaire survey were conducted to assess the dietary pattern and nutritional status of these servicemen. Results The daily per capita energy intake of servicemen who were eligible for meals of Grade One and Grade Two met the military standard, unlike those who were entitled to meals of Grade Three. The intakes of meat, fish, shrimp, soybean, sucrose, dried vegetables, sodium and vitamin D from meals of Grade One were lower than the military standard. The intakes of fish, shrimp, soybean, sucrose, edible fungi, dried vegetables, beverages, phosphorus, zinc, selenium, vitamin D, E, B1, B2, B6, C and niacin from meals of Grade Two were lower than the military standard, so were the intakes of fruits, fish, shrimp, milk, beans, potassium, calcium, phosphorus, iron, zinc, selenium and vitamins A, B1, B2, B6 and C from meals of Grade Three.Physical examination results showed that 44.45% of the consumers of meals of Grade Two had abnormal body mass index and body fat. The questionnaire survey showed that 45.04% of the subjects complained about fatigue and poor sleep after training. Conclusions The dietary structure and proportion of energy supply are not desirable in mobile forces of PAP. It is recommended that the intakes of a variety of fruits and vegetables, fish and shrimp be increased while reducing the intake of animal fats.
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2021, Vol. 32 
