PURPOSE: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults.METHODS: The total of 3,708 people (aged 20 ~ 64) were selected from the data of the 2011 China Health and Nutrition Survey and divided into three groups: the home (HM, 2,845 people), institutional (IM, 579 people), and eating-out (EO, 284 people) meal groups. Dietary intakes of eight food groups, the frequency of eating certain foods, food group intake pattern, dietary diversity and the variety score of lunches were analyzed.RESULTS: The meat intake of IM and EO were higher than that of HM (p < 0.05), and the vegetable intake was the highest in HM, followed by IM and EO (p < 0.05). The intake of fruit and milk · dairy products were extremely low in all the groups. Compared with 1/3 daily recommended intake, the meat intake was above the standard in all the groups and the vegetable intake was insufficient only in EO. The most frequently consumed food in all the groups was rice, followed by pork. The relatively desirable food group pattern, “grain + meat + vegetable”, was highest in IM (66.0%) and lowest in EO (48.2%). The “grain + vegetable” pattern in HM and the “grain + meat” pattern in EO were relatively higher than that in the other groups. The dietary diversity score (p < 0.001) and dietary variety score (p < 0.001) were significantly higher in IM than that in the HM or EO.CONCLUSION: The lunches of Chinese adults had common problems in excess meat intake and a severe lack of fruit and milk · dairy products. Even institutional meals were not ideal as single meals for Chinese adults, although they were better in food diversity. Customized dietary educational programs based on balanced meal plans need to be established, especially for those Chinese people having lunch at home or eating out. In addition, a systematic food service program should be developed and firmly implemented.
Adult ; Asian Continental Ancestry Group ; China ; Dairy Products ; Eating ; Food Services ; Fruit ; Humans ; Lunch ; Meals ; Meat ; Milk ; Nutrition Surveys ; Recommended Dietary Allowances ; Red Meat ; Restaurants ; Vegetables

PURPOSE: This study aimed to investigate the current status of food service management in elementary care classes. METHODS: A focus group interview with seven care class managers and a survey with 101 care class managers using a self-administered questionnaire in Gyeonggi province were conducted. RESULTS: In the focus group interview, purchased meals and snacks were evaluated as low quality by the care class managers. Frequent use of frozen or processed food and products with low prices were also reported as problems. Care class managers were in charge of meal and snack planning without any guidelines or expert advices. The results of the survey show that most schools serve purchased snacks and meals. The average unit costs of one meal and snack were 4,062 and 1,463 Won, respectively. The average unit costs of snacks during semester (p = 0.015) and vacation (p = 0.039) were significantly lower in rural than urban areas. The percentages of schools that prepared nutrition standards for meal and snack planning in elementary care classes were only 7.4% and 10.9%, respectively. The meal menus were mostly provided by catering service companies, and the snack menus were planned mostly by the care class managers. Menu planning by the care class managers was more usual in rural than urban areas (p = 0.054 for meal planning and p = 0.008 for snack planning). Just 33.7% of schools introduced safety standards for food service in elementary care classes, and more than half of the respondents (56.4%) did not do a regular medical check-up. Only 33.7% of the respondents received education for food safety. CONCLUSION: These results show the necessity for establishment of detailed guidelines for food service in elementary care classes and for the introduction of a food safety and nutrition education program customized for care class managers.
Education ; Focus Groups ; Food Safety ; Food Services ; Gyeonggi-do* ; Humans ; Meals* ; Menu Planning ; Snacks* ; Surveys and Questionnaires