Dietary Assessment and Frequency of Home Meals according to the Socio-economic Characteristics of Korean Adults: Data from the Korea National Health and Nutrition Examination Survey 2013~2015

Han, Gyusang

doi:10.7856/kjcls.2018.29.2.169

Cited by 5 publications

(7 citation statements)

References 13 publications

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“…When considering the absolute sodium intake level alone, IF might be considered less healthy than RM, however, this is not the case when considering the overall quality of the diet. Many studies have found that IF have better nutritional quality than RM in Korea [ 12 14 18 ]. A lower index of nutritional quality (INQ) scores was reported for people who ate lunch provided by workplace food service, which reflects better nutritional quality, compared to those eating out or eating home-made meals ( P < 0.05) [ 12 ].…”

Section: Discussionmentioning

confidence: 99%

“…A lower index of nutritional quality (INQ) scores was reported for people who ate lunch provided by workplace food service, which reflects better nutritional quality, compared to those eating out or eating home-made meals ( P < 0.05) [ 12 ]. Eating-out showed an association with poor nutritional quality, including more energy, fat, and sodium than institutional meals [ 18 ] or meals prepared at home [ 15 ]. Several studies conducted in Korea have reported an association between eating out and obesity [ 16 30 ].…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have reported variation in the nutritional content of meals depending on the place where the meal is provided [ 12 13 14 15 16 17 ]. Korean workers consume meals with lower quality when eating out than when consuming institutional meals [ 14 18 ]. According to the findings of a study analyzing eating out behavior in Korean adults, the ratio of eating out to total food expenditures showed a significant increase from 1990–2016 [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

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Sodium intake trend and current intake level by meal provision place among the citizens of Seoul

2023

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BACKGROUND/OBJECTIVES The diversity of meal provision places has increased in recent years and sodium intake can vary depending on where meals are eaten, particularly in large cities. In this study, an analysis of the recent trends in sodium intake was performed and a comparison of sodium intake level according to meal provision place among citizens of Seoul was performed. SUBJECTS/METHODS Data from a 24-h recall dietary intake survey from the 2010–2019 Korea National Health and Nutrition Examination Survey (KNHANES) were used in order to determine the trends in sodium intake among citizens of Seoul, aged 3–74 years old. (n = 11,811). The trend of daily sodium intake was presented in absolute amount and proportion compared to the chronic disease risk reduction intake (CDRR) for each selected characteristic. A comparison of sodium intake level according to meal provision place by sex and age groups as a total amount per meal (mg), density per meal (mg/1,000 kcal), and proportion of the daily sodium intake was performed using the 2016–2019 KNHANES. RESULTS Sodium intake levels showed a downward trend from 2010–2019. The highest level of sodium intake was observed for subjects aged 30–49, and the level for males aged 30–49 was 202.8% higher than the CDRR. Results of the analysis of sodium intake per meal according to meal provision place showed that the highest sodium intake was in the order of restaurant meal (RM) > institutional foodservice (IF) > home meal (HM) > convenience food (CF). A higher sodium density (mg/1,000 kcal) was observed for IF compared with RM in most adults. Adults aged over 50 years old consumed more than half of the daily sodium in HM. CONCLUSION Significant variation in the level of sodium intake was observed according to sex and age groups, therefore, different approaches and nutrition policies based on meal provision place are needed.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Sodium intake trend and current intake level by meal provision place among the citizens of Seoul

2023

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“…Home-cooked meals have many benefits, such as reduction of excess energy, sugar, and fat intakes and increased vegetable and fruit ingestion compared to dining out [ 1 ]. Home-cooked meals can also increase ingestion of healthy and fresh foods and help prevent obesity [ 2 3 ]. Home-cooked meals are highly nutritional and are associated with a lower probability of overeating or unbalanced diet.…”

Section: Introductionmentioning

confidence: 99%

“…In Korea, there was a thesis written on the number of ingested home-cooked meals and dietary evaluation based on a national nutrition survey. The study concluded that more frequent consumption of home-cooked meals contributed to a healthier diet [ 3 ]. Other studies were mostly surveys and literature studies, and no study in Korea has addressed cooking behavior at home in a theoretical sense.…”

Section: Introductionmentioning

confidence: 99%

Factors affecting home cooking behavior of women with elementary school children applying the theory of planned behavior

Kim

2021

Nutr Res Pract

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BACKGROUND/OBJECTIVES The objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home. SUBJECTS/METHODS The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis. RESULTS The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation ( P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior ( P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions ( P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior ( P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention. CONCLUSIONS In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.

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EOSINOPHIL CATIONIC PROTEIN AND IRON STATUS IN PATIENTS INFECTED WITH Enterobius vermicularis

Wathah¹,

Al-Hadraawy²

2021

JEBAS

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The primary goal of this study was to determine the function of eosinophil cationic protein in iron status in patients infected with Enterobius vermicularis. For this, a total of 583 suspected patients and thirty healthy people of the same age who have visited the AL-Zahra maternity and pediatrics laboratory, AL-Hakeem hospital, AL-Sajad hospital AL-Fruit al-Awsat hospital, and AL-Munadira hospital in AL-Najaf province from July 2020 to June 2021 were screened. The presence of E. vermicularis eggs was estimated by using the saline wet mount technique from faeces samples of all respondents. Blood samples were collected from the 60 positive and 30 healthy control group and centrifuged at 3000 rpm for 5 minutes to separate serum, which was then collected in sterile tubes. Each serum sample was divided into three parts and stored in the deep freezer at -20°C until the serological test was performed. The level of ECP, iron and ferritin in enterobiasis patients was estimated from the isolated blood serum. According to the Manufacturer Company instructions, the concentration of two biomarkers (ECP, Ferritin) in serum samples was determined using the ELISA technique (Human reader, Germany). While the concentration of iron was evaluated using a colourimetric method. In comparison to the control group, the concentration of ECP was reported significantly higher (P<0.05) in the E. vermiculris infected patients while the concentration of serum iron and ferritin was significantly decreased. The results of the current study can be concluded that E. vermicularis infection changes the serum ECP, iron, and ferritin concentration.

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Dietary Assessment and Frequency of Home Meals according to the Socio-economic Characteristics of Korean Adults: Data from the Korea National Health and Nutrition Examination Survey 2013~2015

Cited by 5 publications

References 13 publications

Sodium intake trend and current intake level by meal provision place among the citizens of Seoul

Sodium intake trend and current intake level by meal provision place among the citizens of Seoul

Factors affecting home cooking behavior of women with elementary school children applying the theory of planned behavior

EOSINOPHIL CATIONIC PROTEIN AND IRON STATUS IN PATIENTS INFECTED WITH Enterobius vermicularis

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