Open AccessWorkplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
Author(s) -
Woo-Young Shin,
Soo Hyun Cho,
JungHa Kim
Publication year - 2022
Publication title -
nutrition research and practice
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.506
H-Index - 34
eISSN - 2005-6168
pISSN - 1976-1457
DOI - 10.4162/nrp.2022.16.2.248
Subject(s) - medicine , environmental health , national health and nutrition examination survey , cross sectional study , population , gerontology , pathology
Adequate nutritional intake is essential for good health and well-being. We aimed to compare the nutrient intake from homemade meals, meals sourced externally ("eating out"), and meals from workplace foodservices, as well as the potential association between foodservices used and nutritional quality among adult Korean workers.