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Hye-Jong Yoo 3 Articles
[Korean]
Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price
Changgyu Cho, Youngmin Nam, Youngmin Nam, Hye-Jong Yoo, Hye-Jong Yoo
Korean J Community Nutr 2022;27(2):105-120.   Published online April 30, 2022
DOI: https://doi.org/10.5720/kjcn.2022.27.2.105
AbstractAbstract PDF
Objectives
This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price.
Methods
In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups ( ≤4,200 won, ≥4,300 and ≤4,500 won, ≥4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant.
Results
DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). “Company” was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. “Price” was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower.
Conclusions
There were significant differences in the nutritional quality of meal boxes according to “company”. Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

Citations

Citations to this article as recorded by  
  • The impact of long working hours on daily sodium intake
    Kyungho Ju, Yangwoo Kim, Seung Hee Woo, Juhyeong Kim, Inah Kim, Jaechul Song, Soo-Jin Lee, Jeehee Min
    Annals of Occupational and Environmental Medicine.2024;[Epub]     CrossRef
  • Folate intake in Korean adults: analysis of the 2016–2018 Korea National Health and Nutrition Examination Survey with newly established folate database
    Eun-Ji Park, Inhwa Han, Kyoung Hye Yu, Sun Yung Ly
    Journal of Nutrition and Health.2024; 57(4): 418.     CrossRef
  • Diet status of college students evaluated by applying the photographic analysis method
    Chae Hong Lee, Kyung A Lee
    Journal of Nutrition and Health.2023; 56(4): 439.     CrossRef
  • 45 View
  • 1 Download
  • 3 Crossref
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[Korean]
Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price
Changgyu Cho, Youngmin Nam, Youngmin Nam, Hye-Jong Yoo, Hye-Jong Yoo
Korean J Community Nutr 2022;27(2):105-120.   Published online April 30, 2022
DOI: https://doi.org/10.5720/kjcn.2022.27.2.105
AbstractAbstract PDF
Objectives
This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price.
Methods
In May 2020, 71 meal boxes from five major convenience store companies were collected. Respective weights of all dishes and food ingredients included in each meal box were measured with a digital scale. Information on nutritional contents was collected from nutrition fact panels on packages. Food group patterns, dietary diversity scores (DDS), and dietary variety scores (DVS) were analyzed. Nutritional contents, i.e., amounts of energy, protein, and sodium, and percentages of energy from carbohydrate, sugar, fat, and saturated fat were compared with respective standards based on the 2020 Dietary Reference Intakes for Koreans. Comparison was made among five companies (Company A, B, C, D, E) and three price groups ( ≤4,200 won, ≥4,300 and ≤4,500 won, ≥4,600 won). Multiple regression analyses were conducted to examine the difference of nutritional contents according to company and price, respectively while holding the other variable constant.
Results
DDS, but not DVS, significantly differed among companies. The percentages of meal boxes meeting the nutritional standards of sodium significantly differed among companies; the percentage was highest in companies B (75.0%) and C (73.3%). “Company” was associated with amount of energy, protein, and sodium, and percentage of energy from saturated fat. “Price” was associated with the amount of energy and percentage of energy from carbohydrate. The average number of satisfied standards was highest in companies B (5.0) and C (4.0). About two-thirds of the meal boxes provided less amount of energy than the standard; the percentage of such meal boxes was highest in meal boxes with price of 4,200 won or lower.
Conclusions
There were significant differences in the nutritional quality of meal boxes according to “company”. Meanwhile, higher-priced meal boxes did not necessarily ensure better nutritional quality.

Citations

Citations to this article as recorded by  
  • The impact of long working hours on daily sodium intake
    Kyungho Ju, Yangwoo Kim, Seung Hee Woo, Juhyeong Kim, Inah Kim, Jaechul Song, Soo-Jin Lee, Jeehee Min
    Annals of Occupational and Environmental Medicine.2024;[Epub]     CrossRef
  • Folate intake in Korean adults: analysis of the 2016–2018 Korea National Health and Nutrition Examination Survey with newly established folate database
    Eun-Ji Park, Inhwa Han, Kyoung Hye Yu, Sun Yung Ly
    Journal of Nutrition and Health.2024; 57(4): 418.     CrossRef
  • Diet status of college students evaluated by applying the photographic analysis method
    Chae Hong Lee, Kyung A Lee
    Journal of Nutrition and Health.2023; 56(4): 439.     CrossRef
  • 45 View
  • 1 Download
  • 3 Crossref
Close layer
[English]
Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon
Korean J Community Nutr 2020;25(4):291-302.   Published online August 31, 2020
DOI: https://doi.org/10.5720/kjcn.2020.25.4.291
AbstractAbstract PDF

Objective
This study investigated the current use of university foodservice among Chinese international students in Korea, focusing on the relationship between the frequency of university foodservice use and their dietary life.
Methods
An online survey was conducted on 452 Chinese international students from February 6 to 12, 2020. The respondents were classified into “the Low-frequency group” (< one time/week; n=144), “the Mid-frequency group” (one-two times/week; n=133), and “the High-frequency group” (≥three times/week; n=175) according to their frequency of using university foodservice. The dietary life was compared among the three groups. Binominal logistic regression models were constructed to determine the associations between the frequency of university foodservice use and the changes in dietary life.
Results
More than 2/3 (68.1%) of the respondents used the university foodservice at least once per week. Chinese international students who were males and Han Chinese people, lived on campus, had stayed longer in Korea, and had no cooking facilities tended to use the university foodservice more often. The level of satisfaction with the university foodservice was not high (3.52 out of 5-points). Only 20% ate meals three times per day, and only 22% ate breakfast almost every day. The frequencies of overeating and skipping meals increased after studying in Korea. The frequency of university foodservice use, along with the length of residence in Korea, was associated with these negative changes in dietary life. Overeating (OR=2.11) and skipping meals (OR=1.79) were more likely to increase after studying in Korea in the Mid-frequency group than in the High-frequency group.
Conclusions
The frequency of university foodservice use was associated with the dietary life of Chinese international students in Korea. A high frequency (i.e. ≥three times/week) of using university foodservice may positively affect the dietary life of Chinese international students in Korea.

Citations

Citations to this article as recorded by  
  • Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
    Qi Li, Ji Eun Lee, Jeong Ok Rho
    Journal of the East Asian Society of Dietary Life.2021; 31(2): 91.     CrossRef
  • 35 View
  • 0 Download
  • 1 Crossref
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