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- Advanced statistical methods, such as factor analysis for dietary patterns, and complex indicators, such as the Healthy Eating Index (HEI) or Dietary Diversity (DD), are useful for analyzing the association between dietary intakes and non-communicable diseases in maritime settings.
- Dietary intakes in maritime settings are characterized by a higher amount of energy derived from fats, especially saturated fats, and a lower amount derived from carbohydrates, while failing to meet reference values for micro-nutrients and fiber.
- The systematic review identified 26 articles from an initial pool of 4449 studies regarding dietary intake in maritime settings.
- The study conducted a systematic review of dietary intake and assessment methods in maritime settings by searching PubMed, NLM Gateway (MEDLINE), Web of Science, and SCOPUS up to February 2020.
- To improve dietary data collection in maritime settings, researchers should use a combination of subjective dietary assessment methods, such as dietary records or multiple recalls, integrated with new technologies like mobile applications.
- Subjective dietary assessment methods that combine menu analysis with new technologies, such as mobile-based tools, are recommended as applicable methods for assessing dietary intake in maritime settings.
- The review study concluded that dietary intake and eating habits in maritime settings are unhealthy.
- The reviewed evidence indicates that dietary intake and eating habits in maritime settings are frequently unhealthy, leading to recommendations for future health intervention programs focused on healthy eating and proper food choice.
- Dietary intake in maritime settings is characterized by high consumption of meat, processed meat, eggs, frozen and canned food, sugary drinks, alcohol, and greasy and salty foods, while consumption of fruit, vegetables, dairy products, and cereals is lower than recommended.
- Commonly used tools for assessing dietary intake in maritime settings include menu analysis, plate composition, and the 24-hour dietary recall method.
Facts (10)
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Global overview of dietary outcomes and dietary intake assessment ... link.springer.com 10 facts
claimAdvanced statistical methods, such as factor analysis for dietary patterns, and complex indicators, such as the Healthy Eating Index (HEI) or Dietary Diversity (DD), are useful for analyzing the association between dietary intakes and non-communicable diseases in maritime settings.
claimDietary intakes in maritime settings are characterized by a higher amount of energy derived from fats, especially saturated fats, and a lower amount derived from carbohydrates, while failing to meet reference values for micro-nutrients and fiber.
measurementThe systematic review identified 26 articles from an initial pool of 4449 studies regarding dietary intake in maritime settings.
procedureThe study conducted a systematic review of dietary intake and assessment methods in maritime settings by searching PubMed, NLM Gateway (MEDLINE), Web of Science, and SCOPUS up to February 2020.
procedureTo improve dietary data collection in maritime settings, researchers should use a combination of subjective dietary assessment methods, such as dietary records or multiple recalls, integrated with new technologies like mobile applications.
claimSubjective dietary assessment methods that combine menu analysis with new technologies, such as mobile-based tools, are recommended as applicable methods for assessing dietary intake in maritime settings.
claimThe review study concluded that dietary intake and eating habits in maritime settings are unhealthy.
claimThe reviewed evidence indicates that dietary intake and eating habits in maritime settings are frequently unhealthy, leading to recommendations for future health intervention programs focused on healthy eating and proper food choice.
claimDietary intake in maritime settings is characterized by high consumption of meat, processed meat, eggs, frozen and canned food, sugary drinks, alcohol, and greasy and salty foods, while consumption of fruit, vegetables, dairy products, and cereals is lower than recommended.
claimCommonly used tools for assessing dietary intake in maritime settings include menu analysis, plate composition, and the 24-hour dietary recall method.