Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

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

한국 성인의 국물 음식류 섭취에 따른 식생활 평가 : 2011~2014 국민건강영양조사 자료를 이용하여

  • Kwon, Yong-Suk (Research Institute of Natural Science, Sangmyung University) ;
  • Han, Gyusang (Department of Food and Nutrition, Honam University)
  • 권용석 (상명대학교 자연과학연구소) ;
  • 한규상 (호남대학교 식품영양학과)
  • Received : 2016.04.29
  • Accepted : 2016.09.26
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

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: $${\geq_-}212.24g$$. 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.

본 연구는 만 19세 이상의 성인 20,926명을 중심으로 한식 국물 음식에 섭취에 따른 식생활 평가에 대한 연구를 수행하였다. 국물 음식 섭취에 따른 식생활 평가를 수행하기 위해 전체 국물 음식 섭취량과 국/탕 및 찌개/전골 섭취량으로 분류하였으며, 전체 국물 음식 섭취량은 4 분위수로 분류하였다. 국물 음식의 섭취가 가장 높은 Q4군의 특징을 살펴보면 성별의 경우 남성의 비율이 여성 비율보다 높았고, 연령층은 만 30~49세 연령, 기혼자이며, 가구 소득과 교육 수준이 높은 것으로 나타났다. 식생활 관련 요인들을 살펴보면 Q4군으로 갈수록 아침식사 결식의 비율이 낮아지며, 하루 1회 이상 외식하는 대상자의 비율이 높아지는 경향을 보였다. 또한, 국물 음식 섭취 4분위수 범위에 따른 영양소 섭취량에 대한 결과 지방을 제외한 모든 영양소 섭취량과 에너지 기여도의 비율 (지방의 에너지 기여된 비율 제외)이 Q1에서 Q4군으로 갈수록 유의적으로 증가하는 추이를 보였다. 식사가 제공된 조리 장소별 국물 음식 섭취량 역시 전체 국물 음식, 국/탕 및 찌개/전골 섭취량 모두 가정, 상업적 외식 및 단체 급식에서 Q1~Q4군으로 갈수록 섭취량이 유의적으로 증가하는 추이를 보였다. 마지막으로 국물 음식 섭취 4분위수 범위에 따른 식품 섭취량의 결과에서는 곡류, 서류, 두류, 견과류, 체소류, 버섯류, 과일류, 육류, 어패류, 우유/유제품류, 오일류 및 조미료류가 Q1 군에서 Q4 군까지 증가하는 추이를 보였다. 마지막으로 국물음식 섭취에 영향을 미치는 요인을 다중회귀분석을 통해 살펴본 결과 남성, 높은 연령, 기혼자와, 아침식사를 하는 경우, 간식을 섭취하는 경우, 가정식과 단체급식에서 제공된 식사를 하는 경우 및 주 당 평균외식 빈도와 에너지 및 나트륨 섭취가 증가할수록 전체적으로 국물음식 섭취에 정(+)의 방향으로 영향력을 보였다. 전체적으로 국물 음식 섭취가 증가함에 따라 영양소나 식품의 섭취량이 증가하는 것으로 보이는데 특히 나트륨의 섭취량은 각종 만성질환의 위험도와 관련이 높으므로 이에 대한 주의가 필요할 것으로 사료된다.

Keywords

References

  1. Chung HK, Oh SY, Kim MH, Ahn HJ. Food and culture. Paju: Gyomunsa; 2013.
  2. Cho HY. The historical background and characteristics of Korean food. Korean J Diet Cult 1998; 13(1): 1-8.
  3. Jung HO. A study on developing Korean food brands. Korean Stud 2006; 8: 161-191.
  4. Lee KW, Cho MS. The development and validation of the Korean dietary pattern score (KDPS). Korean J Food Cult 2010; 25(6): 652-660.
  5. Kang JH, Kim KA, Han JS. Korean diet and obesity. J Korean Soc Study Obes 2004; 13(1): 34-41.
  6. Lee SU. Culture history of Korean cuisine. Seoul: Gyomunsa; 1985.
  7. Gang IH. Taste of Korean food. Seoul; Daehangyogwaseojusik-hoesa: 1987.
  8. Hwang HS, Han BR, Han BJ, Chung LN. Korean traditional food. Paju: Gyomunsa; 2010.
  9. Ryu KL, Kim TH. The historical study of beef cooking: I. cookery of soup based on beef. Korean J Diet Cult 1992; 7(3): 223-235.
  10. Lee YK, Chun HJ, Lee HG. A bibliographical study on the Gooumguk in Korea. Korean J Diet Cult 1992; 7(4): 339-362.
  11. Lee YK, Chun HJ, Lee HG. A bibliographical study on the Tojangguk in Korea. Korean J Diet Cult 1992; 7(1): 81-90.
  12. Kim KJ, Kwak YJ, Kim MJ, Kang SH. A study on 'Tang', traditional soup originated in Kyoung-Nam province. Korean J Soc Food Sci 1990; 6(3): 67-83.
  13. Kim KJ, Kang JH. A study of retort-pouch soybean paste pot stew. Korean J Soc Food Sci 1996; 12(4): 541-546.
  14. Yi OS, Hong DK, Koo MS, Shin DB, Chung KS. Changes in the quality characteristics of freeze-dried Chungkook-jang soup. Korean J Food Sci Technol 1994; 26(3): 250-254.
  15. Joo KJ, Shin MR. Flavor components generated from thermally processed soybean paste (Doenjang and Soondoenjang) soups and characteristics of sensory evaluation. Korean J Food Sci Technol 2004; 36(2): 202-210.
  16. Kang HJ, Kim EH. A study on the development of standardized recipe and the microbiological assessment and sensory evaluation of various soups for steam convection oven and cook/chill system for kindergarten foodservice operations: for the focus on Miyuck-gook, soup of beef and radish and Chige of beef and soybean paste. Korean J Soc Food Sci 2000; 16(6): 584-592.
  17. Kim MY, Lee BR, Lee YS, Lee YH. A study on the attitude, perception, and preference of jjigae HMR (home meal replacement) for Americans in L.A. area. Korean J Food Cookery Sci 2014; 30(6): 704-715. https://doi.org/10.9724/kfcs.2014.30.6.704
  18. Kye SH, Moon HK, Yum CA, Song TH, Lee SH. Standardization of recipe for the preparation of Korean foods (II): for the focus on Chigae(stew). Korean J Soc Food Sci 1995; 11(3): 220-225.
  19. Kim JY, Park SR, Shin JA, Chun JY, Lee J, Yeon JY, Lee WY, Lee KT. ${\beta}$-carotene and retinol contents in Bap, Guk (Tang) and Jjigae of eat-out Korean foods. J Korean Soc Food Sci Nutr 2013; 42(12): 1958-1965. https://doi.org/10.3746/jkfn.2013.42.12.1958
  20. Lee KJ, Song MR. Salinity of Kimchi and soups/stews, and the acceptability and attitudes of restaurant owners toward salt in the Jeonju area. Korean J Food Cult 2009; 24(3): 279-285.
  21. Song MR, Lee KJ. Salinity and consumption patterns of Kimchi and soup stew in Jeonju area. Korean J Food Cookery Sci 2008; 24(1): 84-91.
  22. Lee KW, Cho MS. The traditional Korean dietary pattern is associated with decreased risk of metabolic syndrome: findings from the Korean national health and nutrition examination survey, 1998-2009. J Med Food 2014; 17(1): 43-56. https://doi.org/10.1089/jmf.2013.3049
  23. Lee KW. Understanding the cognitive structures of the Koreans toward Korean food and Korean-style dietary patterns [dissertation]. Seoul: Ewha Womans University; 2013.
  24. Yon M, Lee Y, Kim D, Lee J, Koh E, Nam E, Shin H, Kang BW, Kim JW, Heo S, Cho HY, Kim CI. Major sources of sodium intake of the Korean population at prepared dish level: based on the KNHANES 2008 & 2009. Korean J Community Nutr 2011; 16(4): 473-487. https://doi.org/10.5720/kjcn.2011.16.4.473
  25. Song DY, Park JE, Shim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J Nutr 2013; 46(1): 72-85. https://doi.org/10.4163/kjn.2013.46.1.72
  26. Park YH, Kang M, Baik HW, Oh SW, Park SJ, Paik HY, Choe JS, Lee JY, Kang MS, Joung H. A study on the perception as HANSIK (Korean food) for the common dishes in Korean adults residing in Seoul and metropolitan area. Korean J Community Nutr 2012; 17(5): 555-578. https://doi.org/10.5720/kjcn.2012.17.5.555
  27. Lee SE, Kang M, Park YH, Joung H, Yang YK, Paik HY. Perception of common Korean dishes and foods among professionals in related fields. Korean J Nutr 2012; 45(6): 562-576. https://doi.org/10.4163/kjn.2012.45.6.562
  28. Rural Development Administration (KR). Korean traditional local food 1-10. Paju: Gyomunsa; 2008.
  29. Rural Development Administration (KR). Consumer friendly food composition table. 2nd revision. Suwon: Rural Development Administration; 2012.
  30. Chung SJ, Kang SH, Song SM, Ryu SH, Yoon J. Nutritional quality of Korean adults' consumption of lunch prepared at home, commercial places, and institutions: analysis of the data from the 2001 National Health and Nutrition Survey. Korean J Nutr 2006; 39(8): 841-849.
  31. Shim JS, Oh K, Nam CM. Association of household food security with dietary intake: based on the third (2005) Korea National Health and Nutrition Examination Survey (KNHANES III). Korean J Nutr 2008; 41(2): 174-183.
  32. Lee S, Lee KW, Oh JE, Cho MS. Nutritional and health consequences are associated with food insecurity among Korean elderly: based on the fifth (2010) Korea National Health and Nutrition Examination Survey (KNHANES V-1). J Nutr Health 2015; 48(6): 519-529. https://doi.org/10.4163/jnh.2015.48.6.519
  33. Ministry of Health and Welfare (KR); The Korean Nutrition Society. Dietary reference intakes for Koreans 2015. Sejong: Ministry of Health and Welfare; 2016.
  34. Seo JS, Cho SH. Rice-based traditional meal and prevention of chronic diseases. Food Ind Nutr 2008; 13(2): 27-33.
  35. World Health Organization. Diet, nutrition and prevention of chronic diseases: report of a joint WHO/FAO expert consultation. Geneva: World Health Organization; 2003.
  36. Anderson CA, Appel LJ, Okuda N, Brown IJ, Chan Q, Zhao L, Ueshima H, Kesteloot H, Miura K, Curb JD, Yoshita K, Elliott P, Yamamoto ME, Stamler J. Dietary sources of sodium in China, Japan, the United Kingdom, and the United States, women and men aged 40 to 59 years: the INTERMAP study. J Am Diet Assoc 2010; 110(5): 736-745. https://doi.org/10.1016/j.jada.2010.02.007
  37. Son SM, Park YS, Lim HJ, Kim SB, Jeong YS. Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J Community Nutr 2007; 12(5): 545-558.
  38. Karppanen H, Mervaala E. Sodium intake and hypertension. Prog Cardiovasc Dis 2006; 49(2): 59-75. https://doi.org/10.1016/j.pcad.2006.07.001
  39. Cutler JA, Follmann D, Allender PS. Randomized trials of sodium reduction: an overview. Am J Clin Nutr 1997; 65(2 Suppl): 643S-651S. https://doi.org/10.1093/ajcn/65.2.643S
  40. Hoffmann IS, Cubeddu LX. Salt and the metabolic syndrome. Nutr Metab Cardiovasc Dis 2009; 19(2): 123-128. https://doi.org/10.1016/j.numecd.2008.02.011
  41. Shin EK, Lee HJ, Jun SY, Park EJ, Jung YY, Ahn MY, Lee YK. Development and evaluation of nutrition education program for sodium reduction in foodservice operations. Korean J Community Nutr 2008; 13(2): 216-227.
  42. Lee J, Shin A. Vegetable and fruit intake in one person household: the Korean National Health and Nutrition Examination Survey (2010-2012). J Nutr Health 2015; 48(3): 269-276. https://doi.org/10.4163/jnh.2015.48.3.269
  43. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2012: Korea National Health and Nutrition Examination Survey (KNHANES V-3). Cheongwon: Korea Centers for Disease Control and Prevention; 2013.

Cited by

  1. 나트륨 섭취 인지수준에 따른 식사 장소별 식행동 및 식이 자아효능감 vol.30, pp.1, 2017, https://doi.org/10.9799/ksfan.2017.30.1.166
  2. 가정간편식-국·탕·찌개류의 인분표시 및 영양표시 실태와 1인분 제공량 당 열량 및 영양성분 함량 평가 vol.54, pp.5, 2016, https://doi.org/10.4163/jnh.2021.54.5.560