Male Korean workers eating out at dinner

초록

Purpose - The purpose of this paper is to analyze the nutritional quality of dinnertime meals eaten out of home (OH) vs those eaten at home by male Korean workers. Design/methodology/approach - The study included 1,634 male Korean workers aged between 19 and 64 years among 15,508 individuals who participated in a 24-hour dietary recall through the Sixth Korea National Health and Nutrition Examination Survey from 2013 to 2014. The study participants were classified and analyzed according to the place where dinner had been prepared: out-of-home group (OHG) (n = 659) and at-home group (AHG) (n = 975). Findings - Young male white-collar workers who are unmarried with a higher level of education and income were more likely to eat OH at dinner. The OHG consumed more energy, fat, and sodium, but less carbohydrate at dinner than the AHG. The contribution of dinner to daily energy and macronutrient intakes, except for carbohydrate, was higher in the OHG. Additionally, the study results suggested that the OHG was less likely to consume a traditional Korean meal at dinner. Overall, the nutritional quality of dinnertime meals eaten OH had greater potential to lead to negative effects on nutrition and health. Originality/value - This study highlights OH eating among male Korean workers as an important arena in which strategies for healthier eating can be deployed when establishing worksite health promotion or related national nutrition policies.

키워드