Correlation between Vegetable Intake and Dishes among Male Workers

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  • Shimpo Misa
    Graduate School of Humanities and Sciences, Ochanomizu University
  • Akamatsu Rie
    Graduate School of Humanities and Sciences, Ochanomizu University
  • Tamaura Yuki
    Graduate School of Humanities and Sciences, Ochanomizu University (former affiliation) National Hospital Organization Zentsuji National Hospital

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Other Title
  • 男性勤労者における野菜摂取量と料理の関連
  • ダンセイ キンロウシャ ニ オケル ヤサイ セッシュリョウ ト リョウリ ノ カンレン

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Abstract

Objective: Practical advice on promoting increased vegetable intake is needed. We examined the diet of male workers who were divided into 3 groups according to vegetable intake in order to determine whether the content of their diet is associated with increased vegetable intake.<br>Methods: A self-reported, cross-sectional questionnaire was administered and 3-day dietary records collected for 160 employees at a transport office in February 2009. The questionnaire included items on demographics, anthropometrics, and physical activity. The average vegetable and energy intake per day, vegetable and energy intake per 1,000 kcal, servings based on the Japanese Food Guide Spinning Top guidelines, number of each dish, and proportion of each dish to the overall diet were calculated. Respondents were divided into 3 groups (G1, G2, and G3) according to the 25th and the 75th percentile of vegetable intake. Dietary intake and the proportion of each dish consumed were compared between groups.<br>Results: The mean (25, 75 percentile) age of 115 respondents was 35 (31, 39) years, and the mean vegetable intake was 194 (122, 256) g/day. G3 had a higher energy intake per day and higher vegetable intake per 1,000 kcal than the other groups. The relatively large proportions of the overall diet were fried chicken (11.1%) for G1 and grilled fish (6.4%) and natto (6.0%) for G3. Among vegetable dishes, the dishes with the relatively large proportion were fried potato (5.4%) among G1 and boiled vegetables (4.1%) and compound dishes including vegetables among G3.<br>Conclusion: We found that vegetable intake correlates with the dishes such as salad, boiled vegetables, or compound dishes including vegetables, which were eaten by male workers who consumed the highest amount of vegetables.

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