Comparison of Employees’ Food Consumption with Recommended Dietary Intake Levels
- VernacularTitle:Ажиллагсдын хоол хүнсний хэрэглээг зөвлөмж хэмжээтэй харьцуулан судалсан дүн
- Author:
Tuul N
1
;
Munkhjin S
2
;
Amarlin D
2
;
Oyunbileg B
2
;
Zesemdorj O
3
;
Khosbayar T
3
Author Information
1. Department of Nutrition, School of Public Health, Mongolian National University of Medical Sciences
2. School of Medicine, Mongolian National University of Medical Sciences
3. Department of Clinical Laboratory, Mongolian National University of Medical Sciences
- Publication Type:Journal Article
- Keywords:
Dietary patterns;
food groups;
ultra-processed foods;
eating behavior
- From:
Mongolian Journal of Health Sciences
2026;93(3):114-121
- CountryMongolia
- Language:Mongolian
-
Abstract:
Background:In recent years, the prevalence of overweight, obesity, and non-communicable diseases has been increasing worldwide, particularly in developing countries. These conditions are closely associated with unhealthy dietary patterns, physical inactivity, and high consumption of ultra-processed foods. In Mongolia, national nutrition surveys indicate insufficient intake of fruits, vegetables, and dairy products, while consumption of meat and fats remains relatively high. Although healthcare workers possess higher health literacy, they are considered a high-risk group for unhealthy dietary behaviors due to workload and occupational factors. Therefore, assessing their dietary intake is essential.
Aim:To evaluate and compare the dietary intake of healthcare workers with the recommended dietary intake levels for the Mongolian population.
Materials and Methods:A total of 335 employees (82.1% female, 17.9% male; aged 22–69 years) from nine healthcare institutions in Ulaanbaatar were included in the study. Data were collected using a general questionnaire consisting of 5 sections and 35 questions, and a food frequency questionnaire comprising 19 sections and 182 questions. Dietary intake was assessed using standardized portion size estimation methods and household measures (e.g., cups, spoons). Data were analyzed using SPSS and Microsoft Excel.
Result:Among participants, 85.4% did not engage in regular physical activity, and 54.6% reported gastrointestinal discomfort. Irregular eating patterns were observed, with 63.3% not consuming dinner at a regular time. The average intake of meat and meat products was 307.81 g, which was 1.5 times higher than the recommended level. In contrast, intake of dairy products (159.77 g), vegetables (162.47 g), and fruits (175.84 g) was 1.1–2.2 times lower than recommended. Intake of cereals (470.17 g) and fats (23.42 g) was approximately within the recommended range. Overall, 91.6% of participants had insufficient dairy intake, 95.5% had insufficient vegetable intake, and 81.5% had insufficient fruit intake. The average consumption of ultra-processed foods was 256.1 g and showed a moderate positive correlation with fat intake (r=0.506, p<0.001). Approximately 60% of participants exceeded the recommended daily energy intake, with excessive intake observed for protein (66.3%), fat (50.1%), and carbohydrates (41.8%).
Conclusion:The dietary patterns of healthcare workers deviated from recommended intake levels, characterized by excessive energy intake, imbalance in macronutrients, and high consumption of ultra-processed foods. There is a need to increase the intake of fruits, vegetables, and dairy products, reduce meat and processed food consumption, and promote a supportive environment for healthy eating in the workplace.
- Full text:202609270141127499015_114-121_Ажиллагсдын хоол хүнсний хэрэглээг зөвлөмж хэмжээтэй харьцуулан судалсан дүн.pdf
