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Zhonghua Yu Fang Yi Xue Za Zhi. 2012 Mar;46(3):220-4.

[Measuring diet quality of labor workers in Shenzhen using Chinese diet balance index].

[Article in Chinese]

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Department of Nutrition and Food Safety, Shenzhen Center for Disease Control and Prevention, Shenzhen 518055, China.



To evaluate the overall diet quality and diet model of labor workers in Shenzhen using Chinese Diet Balance Index (DBI).


In May 2009, 14 canteens from Baoan, Longgang and Nanshan districts were selected by stratified random sampling and 60 workers were randomly selected from each canteen by using random number method. Diet measurements were carried out among the 840 labor workers. Diet quality was evaluated by using DBI scoring and evaluating system.


The median values of labor workers' food intakes of cereal and meat & poultry were 483.8 and 121.7 g/d, which were more than the recommended amounts of their intakes of Chinese residents (cereal: 250 - 400 g/d, meat & poultry: 50 -70 g/d). The median values of the labor workers' intakes of fruit, dairy and eggs were 37.3, 20.6 and 23.5 g/d,which were less than recommended amounts in fruits (200 - 400 g/d), dairy (300 g/d) and eggs (25 - 50 g/d). The DBI-HBS scores of males and females in Shenzhen migrant workers were 24.4 +/- 6.1 and 22.6 +/- 6.3, respectively with a statistically significant difference (t = 4.21, P < 0.01). DBI-HBS scores of < 20 age group, 20 - 29 age group, 30 - 39 age group and > or = 40 age group in labor workers were 12.7 +/- 5.9, 11.3 +/- 6.3, 12.8 +/- 6.4 and 11.2 +/- 5.6 respectively (F = 3.67, P = 0.01). There were 7 dietary patterns among labor workers in this survey. Nearly 8.2% (68/830) of them belonged to Pattern A. Pattern B and E were the main dietary patterns, which accounted for 37.3% (310/830) and 31.0% (257/830) of the total population.


DBI can describe and evaluate the overall dietary quality and the major problem of the dietary patterns in labor workers. It is necessary to strength nutritional education to increase the intake of fruits, milk and eggs to improve nutritional status in labor workers in Shenzhen.

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