ツジ マユミ   Tsuji Mayumi
  辻 真弓
   所属   医学部医学科  基礎医学系 衛生学
   職種   教授
論文種別 原著
言語種別 英語
査読の有無 査読あり
表題 Dietary Differences in Male Workers among Smaller Occupational Groups within Large Occupational Categories: Findings from the Japan Environment and Children's Study (JECS).
掲載誌名 正式名:International journal of environmental research and public health
略  称:Int J Environ Res Public Health
ISSNコード:16604601/16604601
掲載区分国外
巻・号・頁 15(5),10.3390/ijerph15050961頁
著者・共著者 ◎Tanaka Rie, Tsuji Mayumi, Senju Ayako, Kusuhara Koichi, Kawamoto Toshihiro
発行年月 2018/05
概要 Studies examining workers' diet according to smaller occupational groups within "large occupational categories" are sparse. The aim of this study was to examine the potential differences in workers' diets based on the classification of workers into smaller occupational groups that comprise "large occupational categories". The subjects of this study were working fathers who had participated in the Japan Environment and Children's Study (N = 38,656). Energy and nutrient intake were calculated based on data collected from the Food Frequency Questionnaire. Occupations were classified according to the Japanese Standard Occupational Classification. Logistic regression analyses were performed to examine the adherence to current dietary recommendations within smaller occupational groups. In particular, significant differences were observed among the categorical groups of "professional and engineering workers", "service workers", and "agricultural, forestry, and fishery workers". In "professional and engineering workers", teachers showed higher odds of adherence to calcium intake recommendations compared with nurses (OR, 2.54; 95% CI, 2.02⁻3.14; p < 0.001). In "agricultural, forestry, and fishery workers", agriculture workers showed higher odds of adherence to calcium (OR, 2.15; 95% CI, 1.46⁻3.15; p < 0.001) and vitamin C (OR 1.90, 95% CI 1.31⁻2.74, p = 0.001) intake recommendations compared with forestry and fishery workers. These findings may be beneficial from a research perspective as well as in the development of more effective techniques to improve workers' diet and health.
DOI 10.3390/ijerph15050961
PMID 29751622