Evaluation of Dietary Quality of Aircrew by Military Diet Balance Index

Objective—To evaluate the dietary quality of aircrew by using military diet balance index (DBI) and provide basis for their dietary guidance and nutritional intervention. Methods—Dietary survey was carried out by weighing method. The dietary quality of aircrew was evaluated by using military DBI. Results—The intakes of red meat and egg met the standard, the intake of vegetable oil was over the standard, the intakes of other kind of food did not meet the standard. The intakes of calcium, iodine, vitamin A, vitamin B1 and vitamin B2 did not meet the standard. The energy supply ratio of protein, fat and carbohydrate was 16%, 46% and 38%, respectively, showing a “high protein, high fat and low carbohydrate” pattern. The food quantitative results were basically consistent with the military DBI scores, showing a slight nutritional imbalance. Conclusions—The dietary pattern of the investigated aircrew was unreasonable; part of the food and nutrients intake was insufficient; the military DBI score showed that the dietary pattern was slightly unbalanced. The dietary pattern should be further adjusted.