concept

maritime settings

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Global overview of dietary outcomes and dietary intake assessment ... link.springer.com Springer Aug 21, 2021 30 facts

claimIn maritime settings, access to meat, processed meat, eggs, frozen and canned food items, sugary drinks, alcohol, and greasy and salty food is high, while consumption of fruit, vegetables, dairy products, and cereals is lower than recommended dietary guidelines.

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.

measurementAmong studies on diet in maritime settings, 12 were cross-sectional, 3 were qualitative, 3 were pre-and post/interventional, 1 was retrospective with existing data, and 7 did not report a study design.

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.

procedureQualitative data on eating habits in maritime settings were gathered using in-depth individual or group interviews, participant observations, and phone-based chats.

claimThe authors of the systematic review suggest that the primary reason for using simple questionnaires in maritime settings is that they are the simplest method for reaching this population, as they can be completed independently without training.

claimThere have been very few studies assessing the relationship between diet and non-communicable diseases in maritime settings.

measurementBetween 1970 and 2019, researchers in the United States conducted the highest number of studies on diet in maritime settings compared to other countries.

measurementStudies on diet in maritime settings were conducted in the UK, Germany, Denmark, Iran, India, China, Croatia, Italy, Brazil, the Philippines, Lithuania, and Poland, in addition to the United States.

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.

perspectiveThe authors of the systematic review suggest that future dietary assessment in maritime settings should combine valid dietary habits questionnaires with anthropometric measurements to improve accuracy and reliability.

claimThe review study titled 'Global overview of dietary outcomes and dietary intake assessment' is the first to provide an overview of dietary outcomes and dietary intake assessment methods specifically used in maritime settings.

claimThe dietary habits questionnaire is the most frequently used tool to assess dietary outcomes in maritime settings.

referenceThe article 'Global overview of dietary outcomes and dietary intake assessment methods in maritime settings: a systematic review' by Baygi, F., Mohammadi-Nasrabadi, F., Zyriax, BC. et al. was published in BMC Public Health in 2021.

procedureQuantitative dietary intake in maritime settings was assessed using menu analysis, 24-hour dietary recall, food diaries/diet records, dietary habits questionnaires, and analysis of ship food stores and food waste.

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.

claimSome studies on diet in maritime settings from Germany, Denmark, Iran, and the United States were sub-projects conducted within the framework of larger, more comprehensive programs.

claimThe development of on-site, easy-to-use sampling and analysis of biomedical parameters may enable future studies on the relationship between dietary habits and health outcomes for individuals in maritime settings.

claimStudies on diet in maritime settings often fail to use advanced nutritional analysis techniques that are common in general population or land-based job studies, partly because maritime employees are difficult to reach and the logistics of ships make data collection (such as BIA, blood samples, and 24-h urine collections) staff-intensive and costly.

claimThe risk of poor food choices and overeating in maritime settings increases with the duration of a seafarer's employment at sea.

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.

claimSince the 1970s, studies conducted in maritime settings have focused on general aspects of diet, specifically macro and micronutrient intake, with a particular emphasis on vitamin C intake among sailors.

claimMost studies regarding diet in maritime settings have utilized a descriptive cross-sectional design, whereas well-designed cohort or interventional studies are required.

measurementThe sample size for studies on diet in maritime settings ranged from 12 participants in a qualitative study to 2060 participants in a quantitative survey.

claimValidation studies for dietary habits questionnaires used in maritime settings are rarely performed, which may impact the accuracy of research results.

claimCommonly used tools for assessing dietary intake in maritime settings include menu analysis, plate composition, and the 24-hour dietary recall method.