ArticleNutrition research and practice2016
Nutritional quality of lunches consumed by Korean workers: Comparison between institutional and commercial lunches.
Article in Nutrition research and practice, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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Who cites it
5 citing papers in PubMed.
- Differences in lunch nutrient intake and nutritional adequacy among Korean older adults by meal site: a cross-sectional analysis of the 2018-2021 Korea National Health and Nutrition Examination Survey data.Korean journal of community nutrition · 2026Article
- Dietary Assessment and Trends Among Preschoolers in South Korea: Data from KNHANES 2012-2021.Nutrients · 2026Article
- Sodium intake trend and current intake level by meal provision place among the citizens of Seoul.Nutrition research and practice · 2023Article
- Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study.Nutrition research and practice · 2022Article
- Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
BACKGROUND/
objectivesThe nutritional quality of lunches is an important factor related to workers' health. This study examined the nutritional quality of Korean workers' lunches with a focus on comparing institutional and commercial lunches. SUBJECTS/
methodsThe data from a 1-day, 24-hour dietary recall from the 5
resultsThe NAR and MAR were significantly higher in the institutional lunches than in the commercial lunches, but more than half of workers in both groups obtained over 65% of their energy from carbohydrate. The average sodium intake from the lunches exceeded the daily intake goal (2,000 mg) in both groups. More than half of workers in both groups presented less than one-third of their respective recommended daily intake of riboflavin and calcium. With the exception of riboflavin, the nutrient intake from lunches accounted for more than 35% of the daily nutrient intake.
conclusionsThe overall nutritional quality of institutional lunches was higher than that of commercial lunches. However, institutional lunches had room for improvement in terms of nutritional quality.
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