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KMID : 1134820190480050597
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 5 p.597 ~ p.604
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Analysis of Seaweed Consumption in Korean Adults Using the 2016 Korea National Health and Nutrition Examination Survey
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Choi Mi-Kyung
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Abstract
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This study was conducted to analyze the factors associated with seaweed consumption by Korean adults. A total of 200,278 food consumption data collected from a total of 5,432 adults who participated in the 2016 Korea National Health and Nutrition Examination Survey were used for the analysis. The consumption rate of grilled or roasted seaweed was significantly higher than that of other cooking methods (P<0.001). Home cooked meals had a relatively higher seaweed consumption rate than other vegetables, institutional foodservice meals, and commercial foodservice meals (P<0.001). The consumption rate by kind of seaweed differed significantly according to age (P<0.001), household income level (P=0.002), meal time (P=0.001), and meal type (P<0.001). The results of this study showed that the preferred recipes, meal time, and meal type of seaweed consumption varied according to the types of seaweed. Therefore, it is necessary to develop seaweed recipes considering appropriate cooking methods and meal situations according to the characteristics of seaweed.
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KEYWORD
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seaweed, meal procurement place, Korea National Health and Nutrition Examination Surveys
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