Path:
Home >
MISC >
Page350 > WS/T 577-2017
Price & Delivery
US$279.00 · In stock · Download in 9 secondsWS/T 577-2017: Dietary guide for workers in hot environment
Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See
step-by-step procedureStatus: Valid
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| WS/T 577-2017 | English | 279 |
Add to Cart
|
3 days [Need to translate]
|
Dietary guide for workers in hot environment
|
Click to Preview a similar PDF
Basic data
| Standard ID | WS/T 577-2017 (WS/T577-2017) |
| Description (Translated English) | Dietary guide for workers in hot environment |
| Sector / Industry | Health Industry Standard (Recommended) |
| Classification of Chinese Standard | C55 |
| Word Count Estimation | 11,190 |
| Date of Issue | 2017-09-14 |
| Date of Implementation | 2018-04-01 |
| Regulation (derived from) | State-Health-Communication (2017) 16 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
WS/T 577-2017: Dietary guide for workers in hot environment
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Dietary guide for workers in hot environment
ICS 11.020
C 55
WS
People's Republic of China Health Industry Standard
Meal guidance for high temperature workers
2017-09-14 released
2018-04-01 implementation
Issued by the National Health and Family Planning Commission of the People's Republic of China
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was drafted by. North China University of Technology, China Center for Disease Control and Prevention, Institute of Nutrition and Health, National Safety Production Supervision and Administration
Bureau of Occupational Safety and Health Research Center.
The main drafters of this standard. Tang Yongmei, Feng Fumin, Wang Huijun, Ma Jun, Liu Haiyan, Ning Hongzhen, Zhou Ruihua, and Liu Hui.
Meal guidance for high temperature workers
1 Scope
This standard specifies the recommended intake of dietary energy and main nutrients for high temperature workers and dietary guidelines.
This standard is applicable to the dietary guidance for high temperature workers.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this document.
For undated references, the latest version (including all amendments) applies to this document.
GJB 1637-1993 Water and salt supply for military workers in thermal environment
3 Terms and definitions.
The following terms and definitions apply to this document.
3.1
Wet bulb black bulb temperature
WBGT index
A basic parameter for comprehensive evaluation of the thermal load of the work environment with human exposure, in degrees Celsius (°C).
3.2
Hot work
In the production process, the average WBGT index of the work site is equal to or greater than 25 ℃.
3.3
Sweat in working
The amount of water lost through the skin by the operator during work.
3.4
Meal during work
Meals for workers during work.
4 Recommended intake of energy and major nutrients
4.1 Energy
When the WBGT index of the working environment exceeds 25 ℃, every time the temperature of the working place increases by 1 ℃, the energy intake should increase by 0.5% compared with the general population;
The energy of Chinese food should reach 30% of the total energy.
4.2 Nutrients
The recommended intake of main nutrients is shown in Table 1.
5 Dietary guidelines
5.1 Reasonably add water
On the basis of the general population's balanced diet guidelines, employees working with high temperatures need to drink moderate amounts of water and drink small amounts for multiple times.
5.2 Eat more vegetables and fruits
Increase the intake of vegetables and fruits, and provide sufficient vitamins and minerals to supplement the loss in sweat.
5.3 Increase high-quality protein intake
Increase the intake of high-quality protein foods to supplement the consumption of high-temperature work.
5.4 Food choices
5.4.1 Water
Drink water in the workplace according to the working temperature and intensity (see Appendix A for details), or according to the amount of sweat. It is advisable to choose dilute brine for supplement;
When sweating > 3 L/d, electrolyte-carbohydrate drinks should be supplemented (see Appendix B for details). The temperature of the water or drink should be around 10 ℃. recommend
Drink small amounts for multiple times,.200 mL to 300 mL each time.
5.4.2 Vegetables and fruits
Daily intake of vegetables is not less than 500 g and fruits are not less than 400 g. It is advisable to choose varieties rich in potassium, vitamin C and B vitamins (see
See Appendix C, Appendix D, Appendix E).
5.4.3 High-quality protein food
Eat more high-quality protein foods such as fish, shrimp, eggs, milk, soybeans and lean meat in moderation. It is recommended that the daily milk intake is not less than 300 g, and the daily intake
Import soy products equivalent to 50 g of soybeans.
5.5 Reasonably match class Chinese meals
Class Chinese meals should be reasonably matched to meet the energy needs of the workplace. It is advisable to reduce the intake of fat; the food should be seasoned appropriately and used outside the high temperature environment
Meals to promote appetite and digestion and absorption.
AA
Appendix A
(Normative appendix)
Suitable drinking water for high temperature workers
The water consumption per hour for different WBGT indexes and labor intensity are shown in Table A.1.
Note. The data for moderate and severe labor comes from GJB 1637-1993.
BB
Appendix B
(Normative appendix)
Main ingredients of recommended beverages for hot workers
The main components of electrolyte-carbohydrate drinks are shown in Table B.1.
Appendix C
(Informative appendix)
Common potassium-rich foods
Common potassium-rich foods are shown in Table C.1.
Appendix D
(Informative appendix)
Common foods rich in vitamin C
Common foods rich in vitamin C are shown in Table D.1.
Note. The above data comes from "Food Composition Table.2002" and "Food Composition Table.2004".
Appendix E
(Informative appendix)
Common foods rich in B vitamins
Common foods rich in vitamin B1 are shown in Table E.1.
...
