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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.
Figures and Tables
Table 3
General characteristics of study subjects by intake range of total Korean soup and stew
1) Weighted % 2) P-value by chi-square 3) P-value by one-way ANOVA
a-c: Different superscript letters mean significantly different among groups at α = 0.05 level by bonferroni's multiple range comparison.
*Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: ≥ 212.24 g)
Table 4
Dietary habits of study subjects by intake range of total Korean soup and stew
1) Weighted % 2) P-value by chi-square 3) P-value by one-way ANOVA 4) Conversion factor regarding average frequency of Eating-out per week : ≥ 2/day- 17.5, 1/day- 7, 5 ~ 6 times a week- 5.5, 3 ~ 4 times a week- 3.5, 1 ~ 2 times a week- 1.5, 1 ~ 3 times a month- 0.47 (2/4.3), Rarely (< 1/month)- 0
a-c: Different superscript letters mean significantly different among groups at α = 0.05 level by bonferroni's multiple range comparison.
* Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: ≥ 212.24 g)
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