Abstract: Objective To understand prevalence and related risk factors of overweight and obesity among the population of chefs. Methods Catering units were randomly sampled from Changping District restaurants and hotels, and a total of 758 chefs were enrolled and surveyed. Physical examination and biochemical tests were performed, and the relative risk factors of overweight and obesity were analyzed. Results The prevalence of overweight and obesity among the 758 chefs had a rising trend with age(age χ²=78.62, P=0.000);overweight and obesity rate was higher in male than in female(gender χ²=9.252, P=0.010);diabetes mellitus, hypertension and dyslipidemia are associated with obesity;diabetes mellitus, hypertension, overweight and obesity and blood lipid abnormalities are associated with age;the highest prevalence of hypertension and hyperlipidemia was found in the 40~49 age group of the chefs who had overweight and obesity. Conclusion The key of effectively reducing the prevalence of hypertension, diabetes and hyperlipidemia and other chronic diseases in chefs is controlling overweight and obesity in the population;the cooks who are above 40 years of age is the focus of the chronic disease prevention and control;health education method is feasible and effective to change unhealthy life style, improve the self health care.

Key words: cook, overweight and obesity, risk factors, investigation