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KMID : 0381319680070020025
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Korean Journal of Occupational Health
1968 Volume.7 No. 2 p.25 ~ p.33
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A Sruvey on the Status of Nutrition Consumption Among the Plants´ Employee
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Abstract
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This intensive survey was conducted during a 36 day (except sunday) from August to September 1967 for the purpose of evaluating the status of nutritional consumption, food composition and calories intake among the plants´ employee. Used in the sample were 4,036 persons (male; 658, female;3,378) who were working in 10 sample plants. The findings and results thus obtained can be summarized as follow;
1) The Cost-range of Main dishes and the Method of Purchase;
The cost for main dishes ranged from 18 Won to 35 Won and averaged 24.4 Won. In the purchase for main dishes, six of the sample plants purchased directly from the markets, the others would be tender for daily foods.
2) The types of Menu and Kinds of Foods consumed;
The menu for main dishes were found to be of 9 different varieties, of which the menu consisting of rice combined with barley constituted 17.7 per cent and Ja-Jang Myun (Chinese spaghetti) 17.6 per cent, only rice combined with soybean 7.5 per cent, and the major source ofcalorie supply for employee in sample plants was found with grains.
On the other hand, the side dishes being served at the plants could be broken down into 7 types, of which Korean Kimchis (pickled vegetables), Tchige ( a thin stew of vegetables and meats) and roasting food were occupying substantial proportions; Kimchis 30.9％, Tchige 21.3％, and roasting foods 21.7％.
3) The kinds of repeated Menu and the Frequency of Overlaping;
At the 7 plants, Baek Ban and Roast rice for lunch were used to supply to the employee, this was rice combined with barley. The other plants were supplied with rice only, rice combined with soybean or wheat products for lunch.
In the frequency of overlaping with same menu, 3 plants were used to repeat the same menu through 6 times for a week, 2 plants were used 5 times, 3 plants were used 5 times, 3 plants were used 4 times and the others two to three times.
4) Intaked amount of Seasonings;
The employees in the sample plants were consuming 21.2 grams of soy-sause per lunch per capita on the average, which constituted 52.6 percent, as largest proportion, of the total quantity of seasonings consumed. Daily consumption per capita of soybean paste amounted to 13.2 grams (32.8 per cent), and pepper paste was 3 grams(7.5 per cent),stone-leek was 1.4grams (3.5％), pepper powder, garlic and sesame seed was weighted at 0.5grams (1.2％).
5) Intake of Nutritions:
a) Calorie intake,
The calorie intake by a capita per lunch has been estimated at 828.88±228.1. By nutrient, most of the total calories or 88.9 per cent were being taken from carbohydrates contained in food grains and vegetables. Although protein (7.8 per cent) and fat (6 per cent) also were found to be serving as a source of calories supply.
b) Supply of Protein, Fat and Carbohydrate,
Protein supply was weighted 31.98±11.3 grams, and 59.1 per cent of the total amount of protein actually supplied came from sources of vegetable food, while animal protein constituted only less than 12.5 per cent.
On the other hand, fat supply was 6.06±2.5 grams, carbohydrate supply was found to be of 166.08±44.3 grams.
c) Minerals and Vitamins,
The calcium intake per lunch per capita in the plants averaged 244.60±49.5㎎., and iron intake has been found to be 5.87±3.8㎎. These were supplied mainly from food grains and seasonings.
Vitamin A ingestion per lunch per capita was estimated at 689.99±194.4 I.U. and was found to be deficient by 1/3 of the "Recommended". The Vitamin B₁ and B₂ appeared to be suficient; 0.56±0.2㎎ and 0.56±0.3㎎. as against the 1/3 of "REcommended", also niacin was not deficit as 9.79±2.2㎎. per capita, but ingestion of ascorbic acid(vitamin C) turned out to be somewhat insufficient as 3.78±4.8㎎ than the "Recommended".
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