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Frequent Consumption of Meals Prepared Outside Home Influence Dietary Adequacy and Diversity in Korean Adults
Author(s) -
Lee Kyung Won,
Song Won O.,
Cho Mi Sook
Publication year - 2015
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.29.1_supplement.597.11
Subject(s) - medicine , meal , environmental health , dietary fiber , consumption (sociology) , food group , food science , diversity (politics) , cooking methods , gerontology , biology , social science , sociology , anthropology , pathology
Frequent consumption of foods prepared outside home has become a common lifestyle in Korea. We aimed to identify sociodemographic characteristics of and dishes consumed most often by those who eat >2 meals/day prepared outside home (“eat‐out group”) and their dietary adequacy and diversity in comparison with those who ate home prepared meals (“eat‐in group”). Data are from 24‐h recalls of 4,915 Korean adults, aged 20‐65 years and participated in the KNHANES 2007‐2009. Eat‐out group tended to be men, single, employed, more educated and from higher income group (all, p<0.01) than eat‐in group. Frequently selected meals prepared outside home were fried and grilled, and accompanied by alcohol, carbonated beverages, and coffee, while home prepared meals were boiled and steamed. Compared to eat‐in group, eat‐out group consumed more one‐dish meals such as ramen , udon , and bibimbap , and noodle dishes; had higher energy intakes (2076 vs. 2358 Kcal in men only) with higher % of energy from protein (15 vs. 23%) and fat (14 vs.16%) and lower intake of dietary fiber, potassium, and vitamin C. Overall, DVS and DDS were higher in eat‐out group, more prominently in men than in women. Differences were recognized in lifestyles, sociodemographic characteristics and long‐term health outcomes associated with consuming home‐made meals vs. > 2 meals prepared outside home. Nutritional education on the effect of cooking methods, diet quality and health status may need to be addressed with eat‐out lifestyles. Supported by the Globalization of Korean Foods R&D program, the Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea (911046‐1).