ArticleNutrition research and practice2022
Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study.
Article in Nutrition research and practice, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 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
- Impact of including weekend days on dietary intake patterns in Korean adults with metabolic syndrome: a secondary data analysis.Journal of Korean biological nursing science · 2026Article
- Comparison of nutritional status between adults with and without disabilities: a population-based cross-sectional study in South Korea.Nutrition research and practice · 2025Article
- Sodium intake trend and current intake level by meal provision place among the citizens of Seoul.Nutrition research and practice · 2023Article
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Authors and funding
3 authors.
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Abstract
BACKGROUND/
objectivesAdequate 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. SUBJECTS/
methodsWe used data from the Korea National Health and Nutrition Examination Survey, a nationwide cross-sectional survey on the health and nutritional status of the Korean population. Data from 6,845 workers aged 20-64 years were included. A survey on dietary behavior and nutrition was conducted using the 24-h dietary recall method. Nutritional quality was examined using the index of nutritional quality (INQ) score. Higher INQ scores reflected poorer nutritional quality, with insufficient intake of a higher number of nutrients. Multivariate linear regression was used to identify the association between the foodservices used and INQ scores after adjusting for other covariates.
resultsWe found that foodservice users exhibited a higher 1-day intake of total energy and macronutrients (all
conclusionsThe use of workplace foodservices contributed to higher dietary nutritional quality among workers. This study highlights the importance of expanding the scope of workplace foodservices to promote higher nutritional quality and healthy dietary habits among workers.
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