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KMID : 1011620170330030264
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 3 p.264 ~ p.274
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Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place : Using 2015 Korea National Health and Nutrition Examination Survey
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Choi Mi-Kyung
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Abstract
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Purpose: The purpose of this study was to analyze the meal types by cooking methods provided at different meal provision places using the 2015 Korea National Health and Nutrition Examination Survey.
Methods: A total of 42,441 meal data on adults from the 2015 Korea National Health and Nutrition Examination Survey were used for analysis. The data were analyzed by complex sample χ²-test of independence and complex sample logistic regression analysis using SPSS 23.0 for Windows.
Results: The meal provision place showing the highest frequency was home (60.2%), followed by commercial (32.5%) and institutional foodservices (7.3%). The meal types by cooking method most frequently consumed were rices (18.3%) and kimchis (16.6%). The results of the complex sample logistic regression analysis showed that breads & snacks, steamed or braised dishes, fried dishes, and fresh seasoned vegetables were more likely to be consumed at commercial or institutional foodservices than at home. In addition, noodles & dumplings were more likely to be consumed at commercial places, and Korean soups were consumed at institutional foodservices.
Conclusion: From the results of this study, it is suggested to develop recipes for substitution of fried dishes and to develop low sodium recipes at commercial and institutional foodservices. In addition, education of consumers of commercial foodservice is needed to reduce consumption of fried dishes, salted seafoods, and pickled vegetables and encourage consumers to choose meals from institutional foodservice managed by dietitians.
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KEYWORD
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meal provision place, cooking method, Korea National Health and Nutrition Examination Survey
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