Document Detail

Nutrient intake among female shift workers in a computer factory in Japan.
MedLine Citation:
PMID:  11474902     Owner:  NLM     Status:  MEDLINE    
Based on a 4-day questionnaire survey for all meals and snacks consumed by female workers in a computer factory in Japan, consisting of 44 daytime workers and 93 weekly-rotating shift workers (of whom 47 and 46 were engaged in, respectively, early-shift work and late-shift work during the survey week), the present study aimed to clarify the effects of shift work on their nutrient intakes in association with food consumption patterns. Their dietary intakes for 3 working days and an off day were assessed by self-registered food consumption records with the aid of a photographic method, and intakes of energy, protein, fat, carbohydrate, calcium and iron were estimated. The inter-group differences were prominent in the working days. The shift workers, particularly the late-shift workers, took smaller amounts of energy and nutrients than the daytime workers, implying that the former group's nutritional status has been worsened, judged from the recommended dietary allowance for Japanese. Their inadequate nutrient intake was due to lower meal frequency and poor meal quality, both of which were conditioned by shift work.
N Sudo; R Ohtsuka
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  52     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2001 Jul 
Date Detail:
Created Date:  2001-07-27     Completed Date:  2001-08-09     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  367-78     Citation Subset:  IM    
Department of Nutrition and Biochemistry, National Institute of Public Health, 4-6-1, Shirokanedai, Minato-ku, Tokyo 108-8638, Japan.
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MeSH Terms
Circadian Rhythm / physiology*
Diet Surveys
Energy Intake
Food Habits*
Nutritional Status*
Occupational Health*
Personnel Staffing and Scheduling*

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