Journal List > J Nutr Health > v.49(5) > 1081457

J Nutr Health. 2016 Oct;49(5):335-346. Korean.
Published online October 31, 2016.  https://doi.org/10.4163/jnh.2016.49.5.335
© 2016 The Korean Nutrition Society
Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey
Yong-Suk Kwon,1 and Gyusang Han2
1Research Institute of Natural Science, Sangmyung University, Seoul 03016, Korea.
2Department of Food and Nutrition, Honam University, Gwangju 62399, Korea.

To whom correspondence should be addressed. tel: +82-62-940-5411, Email: kshan3@honam.ac.kr
Received April 29, 2016; Revised May 19, 2016; Accepted September 26, 2016.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.


Abstract

Purpose

This study was conducted to conduct dietary assessment of Korean adults according to intake of Korean soup and stew.

Methods

To accomplish this study, 20,926 adults aged 19 yr or higher who participated in the dietary intake survey (24 h recall method) were analyzed from the data of the 2011~2014 Korea National Health and Nutrition Examination Survey (KNHANES). The items included in the soup and stew were guk, tang, jjigae, jijimi, and jeongol.

Results

Intakes of soup and stew of subjects were divided into quartiles; intake range by quartile was Q1: < 22.96 g, Q2: 22.96~98.75 g, Q3: 98.75~212.23 g, and Q4: ≥ 212.24 g. In the case of the Q4 group, male, married, employed, higher educated, and high income subjects showed increased intakes of soup and stew. In addition, sodium intake among nutrient intakes increased from 3,849.04 mg in Q1 group to 5,363.57 mg in Q4 group. Intakes of cereals/grains, potatoes/starches, legumes, seeds/nuts, vegetables, mushrooms, fruits, meat, fishes/shell fishes, milks/dairy products, oils/fats, and seasonings among all foods significantly increased from Q1 group to Q4 group. Lastly, in the multivariable regression analysis, male, higher age, married, eating breakfast, consumption of snacks, prepared meals from home/institution, average eating-out frequency per week, energy consumption, and sodium intake related parameters increased intake of Korean soup and stew.

Conclusion

Excessive intake of sodium was related to high blood pressure and metabolic syndrome. Thus, there are needs to improve dietary guidelines and nutrition education for balanced intake of soup and stew.

Keywords: KNHANES; dietary assessment; soup; stew; Korean adults

Tables


Table 1
Classification of Korean soup and stew
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Table 2
Quartile by intake range of total soup and stew
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Table 3
General characteristics of study subjects by intake range of total Korean soup and stew
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Table 4
Dietary habits of study subjects by intake range of total Korean soup and stew
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Table 5
Nutrient intakes by intake range of total Korean soup and stew
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Table 6
Food intake by intake range of total Korean soup and stew
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Table 7
Intake of soup and stew in cooking place by intake range of total Korean soup and stew
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Table 8
Factors related to intake of total Korean soup and stew1)
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