270030 Are U.S. Workers Eating Well according to the Healthy Eating Index?

Monday, October 29, 2012

John E. Lewis, PhD , Department of Psychiatry & Behavioral Sciences, University of Miami Miller School of Medicine, Miami, FL
William G. LeBlanc, PhD , Department of Epidemiology & Public Health, University of Miami Miller School of Medicine - NIOSH Research Group, Miami, FL
Stacey L. Tannenbaum, PhD, RD, LD/N , Department of Epidemiology & Public Health, University of Miami Miller School of Medicine, Miami, FL
Kristopher L. Arheart, EdD , Department of Epidemiology & Public Health, University of Miami Miller School of Medicine - NIOSH Research Group, Miami, FL
Manuel A. Ocasio, BA , Department of Epidemiology & Public Health, University of Miami Miller School of Medicine, Miami, FL
Lora E. Fleming, MD, PhD , European Centre for Environment and Human Health, University of Exeter Medical School, Truro, United Kingdom
Alberto J. Caban-Martinez, PhD, DO, MPH, CPH , Department of Epidemiology & Public Health, University of Miami, Miller School of Medicine - NIOSH Research Group, Miami, FL
Cristina A. Fernandez, MSEd , Department of Epidemiology & Public Health, University of Miami Miller School of Medicine, Miami, FL
Tainya C. Clarke, MPH, MS , Department of Epidemiology & Public Health, University of Miami, Miller School of Medicine, Miami, FL
David J. Lee, PhD , Department of Epidemiology & Public Health, University of Miami Miller School of Medicine, Miami, FL
Background and Objective: Overall adherence to federal dietary guidelines among U.S. workers has not been evaluated. We calculated the Healthy Eating Index (HEI)-2005 total score by occupational group. Methods: We pooled employed adults from the 1999-2004 NHANES and calculated their HEI-2005 total scores (based on the intake of fruits, vegetables, beans, grains, milk, meat, oils, sodium, alcohol, and added sugar; 100 is the possible maximum score; and 80≥ is considered "good") and confidence intervals (CI). Occupational groups were classified into the thirteen NHIS categories. Results: Similar to the general U.S. population HEI-2005 total score of 57.2, the scores of farming, forestry, and fishing (51.7; 95% CI: 47.3, 56.1), technicians (53.2; 46.6, 59.9), protective services (53.8; 48.3, 59.3), service occupations (54.3; 51.7, 57.0), sales (55.2; 52.0, 58.4), administrative support (56.9; 54.8, 58.9), executives (57.6; 55.4, 59.8), household services (58.1; 46.5, 69.8), and professionals (63.5; 61.6, 65.3) were categorized as "needs improvement" (score of 51-80). Precision production (47.7; 45.0, 50.4), equipment handlers (48.7; 46.0, 51.4), machine operators (49.2; 45.8, 52.5), and transportation (49.5; 45.2, 53.8) were classified as "poor" (score <51). Conclusions: Our findings show that no U.S. worker groups are consuming a diet consistent with the federal dietary guidelines, and some occupational groups scored poorly. Given the links between improper dietary habits and largely preventable chronic disease (e.g., heart disease and diabetes), the HEI-2005 total scores portend an unfavorable future for many U.S. workers. Worksite wellness should emphasize the benefits of eating well for good health.

Learning Areas:
Epidemiology
Occupational health and safety

Learning Objectives:
1. Describe the calculation, interpretation, and importance of the Healthy Eating Index (HEI)-2005 total score. 2. Discuss the range of HEI-2005 total scores among U.S. workers. 3. Estimate the problems associated with the failure among U.S. workers to be adherent to federal dietary guidelines.

Keywords: Dietary Assessment, Nutrition

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am a co-investigator on a federally-funded grant on surveillance of morbidity and mortality of U.S. workers.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.

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