Comparison of the portion sizes of Korean adults across eating places:Korea National Health and Nutrition Examination Survey (2012–2016)
10.4163/jnh.2020.53.6.676
- Author:
Hye-Sook HONG
1
;
Seon-Joo PARK
;
Do-Kyung LEE
;
Hae-Jeung LEE
Author Information
1. Institute for Aging and Clinical Nutrition Research, Gachon University, Seongnam 13120, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2020;53(6):676-687
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:The purpose of this study was to investigate the differences in portion size of 11 types of foods that Korean adults frequently consume, based on the parameters of eating place, gender, and age using the Korea National Health and Nutrition Examination Survey (KNHANES) data.
Methods:The dietary survey data from 2012–2016 KNHANES was used. A total of 19,779 subjects (8,034 male [40.6%], 11,745 female [59.4%]) were classified based on gender, three age groups (19–29 years old [15.7%], 30–49 years old [46.9%], 50–64 years old [37.4%]) and three eating places (home, institution, and restaurants/convenient stores etc.).
Results:The portion sizes according to the eating places were calculated as per the median intake of Korean adults. Foods that showed the highest median intake in restaurants/ convenience stores were boiled rice and kimchi stew. The median intake quantity of kimchi stew was the highest in restaurants/convenience stores in men across most age groups.Women in 30–49 years age group also consumed a lot of kimchi stew in restaurants/ convenience stores. Men in the age groups 30–49 and 50–64 years consumed soybean paste stew the most in institutions compared to home and restaurants/convenient stores. Stir-fried pork was consumed the most at institutional meal places across all age groups.
Conclusion:The portion sizes of kimchi stew and boiled rice were the highest in restaurants/ convenience stores. As kimchi stew and soybean paste stew is high in sodium, the intake should be reduced in institutions and restaurants/convenience stores. Furthermore, it is necessary to reduce sodium intake through consumer nutrition education and the development of low-salt standard recipes for restaurants.
