Investigation of variations in energy, macronutrients and sodium intake based on the places meals are provided: Using the Korea National Health and Nutrition Examination Survey (KNHANES, 1998-2009).
- Author:
Yong Seok KWON
1
;
Young Hee PARK
;
Jeong Sook CHOE
;
Yoon Kyoung YANG
Author Information
- Publication Type:Original Article
- Keywords: KNHANES (Korea National Health and Nutrition Examination Survey); serving place; daily meal; nutrient intake; sodium intake
- MeSH: Adult; Breakfast; Education; Humans; Korea*; Lunch; Meals*; Nutrition Surveys*; Snacks; Sodium*
- From:Nutrition Research and Practice 2014;8(1):81-93
- CountryRepublic of Korea
- Language:English
- Abstract: This study was conducted to investigate nutrient consumption by Korean adults in various places. To accomplish this, we used the 1998-2009 Korea National Health and Nutrition Examination Survey (KNHANES). Subjects of this investigation were over 19 years and the study included 37,160 people. The meals were categorized as breakfast, lunch, dinner, and snacks consumed at home, or while eating-out. Investigation of the rate of consumption at serving places based on daily meals and years showed that eating-out generally increased with time. The consumption of meals prepared at home was higher than that of meals consumed anyplace else in 1998, 2001, 2005, and 2007-2009. However, the rate of consumption of home meals decreased from 1998 to 2007-2009, while the rate of eating-out increased during this period. Annual nutrient intake according to serving places with respect to meals, energy, fat, and sodium were significantly lower in home meals than those consumed elsewhere in 2007-2009 relative to 1998. The sodium intake and energy distribution ratio of fat in meals consumed while eating-out increased significantly from 1998 to 2007-2009. The energy, fat and sodium intake and energy contribution ratio of fat consumed in meals at institutions was significantly higher in 2007-2009 than in 1998. Based on these results, additional research is required to develop guidelines for dietary life improvement at each serving place and to address education and policies for balanced nutrition intake.
