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Portion sizes of foods frequently consumed by the Korean adults: Data from the Korea National Health and Nutrition Examination Survey 2010
Author(s) -
Kim MiHyun,
Kim SookBae,
Kim SoonKyung,
Kim SeNa,
Cho YoungSook
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.848.5
Subject(s) - national health and nutrition examination survey , serving size , portion size , percentile , food group , environmental health , medicine , fish <actinopterygii> , whole grains , food science , demography , mathematics , biology , population , statistics , fishery , sociology
The purpose of this study was to define a one‐portion size of food frequently consumed by the Koreans adults. From the original 8,019 people who took part in the Korea National Health and Nutrition Examination Survey (KNHANES) 2010, we analyzed the data on 4,556 persons aged 19 to 64 years and selected food items consumed based on the intake frequency of 30 or more by all participants. A total of 385 varieties of food items use were selected. The portion size of food items was set on the basis of the median amount (50 percentile) in a single intake by a single person. In the cereals category, 47 items were selected, of which the most frequently consumed item was well‐polished rice with portion size of 75 g. Among the 16 food groups, the most varied food group (86 items) was vegetables, and among these the most frequently occurring item was garlic (10 g). The most frequently consumed meat was beef plate, with a portion size of 30 g. In fish and shellfish, the most frequently consumed item was dried and boiled large anchovy with a portion size of 2 g. Portion sizes for food items consumed regularly by the adults may be conveniently and effectively used in dietary planning and in nutritional education programs, and in assessing the diet intake status of the Korean adults.< This study was financially supported by the National Academy of Agricultutal Science of Rural Development Administration.>;