Status of Meals at Workplaces of Korean Adults and Differences in Meal Characteristics according to Meal Procurement Places: Analysis of the 2015 Korea National Health and Nutrition Examination Survey
2018
Choi, M.K., Keimyung University, Daegu, Republic of Korea
The purpose of this study was to analyze the status of meals at workplaces of Korean adults and differences in food characteristics according to meal procurement place using data from the Korea National Health and Nutrition Examination Survey (2015). A total of 3,407 meal data from 520 adults were used for analysis. The frequency of meal procurement places was in the order of institutional foodservice meals, home meals, and Korean restaurant meals. There were significant differences according to gender (P=0.003), age (P less than 0.001), education level (P less than 0.001), household income level (P=0.003), and occupation (P less than 0.001). There was a significant difference in the food groups according to meal procurement place (P less than 0.001). The proportions of cereal and starch food intake were higher in home meals, fast food and Western restaurant meals, and instant foods, and meat, fish, eggs, and legumes were relatively abundant in home meals, Korean restaurant meals, and fast food and Western restaurant meals. Vegetables and fruits were relatively more consumed in institutional foodservice meals, Chinese restaurant meals, and snack bar meals. The proportion of vegetables was relatively high in home meals, purchased instant food, and bread & others, and the proportion of animal food was relatively abundant in fast food and Western restaurant meals and snack bar meals. These results suggested that meals from institutional foodservices can be recommended for meals at workplaces, and nutrition education is necessary for menu selection. In addition, education of foodservice managers should be carried out to improve the problems identified in this study associated with meal procurement places.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Korea Agricultural Science Digital Library