Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey.
10.4163/jnh.2016.49.5.335
- Author:
Yong Suk KWON
1
;
Gyusang HAN
Author Information
1. Research Institute of Natural Science, Sangmyung University, Seoul 03016, Korea.
- Publication Type:Original Article
- Keywords:
KNHANES;
dietary assessment;
soup;
stew;
Korean adults
- MeSH:
Adult*;
Agaricales;
Breakfast;
Eating;
Education;
Fabaceae;
Fishes;
Fruit;
Humans;
Hypertension;
Korea*;
Male;
Meals;
Meat;
Nutrition Policy;
Nutrition Surveys*;
Seasons;
Snacks;
Sodium;
Vegetables
- From:Journal of Nutrition and Health
2016;49(5):335-346
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: This study was conducted to conduct dietary assessment of Korean adults according to intake of Korean soup and stew. METHODS: To accomplish this study, 20,926 adults aged 19 yr or higher who participated in the dietary intake survey (24 h recall method) were analyzed from the data of the 2011~2014 Korea National Health and Nutrition Examination Survey (KNHANES). The items included in the soup and stew were guk, tang, jjigae, jijimi, and jeongol. RESULTS: Intakes of soup and stew of subjects were divided into quartiles; intake range by quartile was Q1: < 22.96 g, Q2: 22.96~98.75 g, Q3: 98.75~212.23 g, and Q4: ≥ 212.24 g. In the case of the Q4 group, male, married, employed, higher educated, and high income subjects showed increased intakes of soup and stew. In addition, sodium intake among nutrient intakes increased from 3,849.04 mg in Q1 group to 5,363.57 mg in Q4 group. Intakes of cereals/grains, potatoes/starches, legumes, seeds/nuts, vegetables, mushrooms, fruits, meat, fishes/shell fishes, milks/dairy products, oils/fats, and seasonings among all foods significantly increased from Q1 group to Q4 group. Lastly, in the multivariable regression analysis, male, higher age, married, eating breakfast, consumption of snacks, prepared meals from home/institution, average eating-out frequency per week, energy consumption, and sodium intake related parameters increased intake of Korean soup and stew. CONCLUSION: Excessive intake of sodium was related to high blood pressure and metabolic syndrome. Thus, there are needs to improve dietary guidelines and nutrition education for balanced intake of soup and stew.
