한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제26권4호
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  • Pages.745-752
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  • 2013
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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2010년 국민건강영양조사 자료를 이용한 우리나라 성인 상용 음식의 1인 1회 섭취분량(Portion Size) 설정과 2005년 국민건강영양조사를 기반으로 한 설정량과의 비교 - 밥류, 면·만두류, 국·탕류 및 찌개류를 중심으로 -

Establishment of One Portion Size of Dishes Frequently Consumed by Korean Adults using 2010 KNHANES and Its Comparison with the One Portion Size using 2005 KNHANES - Focusing on Rice, Noodles, Soups, and Stews -

  • 김숙배 (전북대학교 식품영양학과) ;
  • 김순경 (순천향대학교 식품영양학과) ;
  • 김세나 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 조영숙 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김미현 (한국교통대학교 식품영양학과)
  • Kim, Sook-Bae (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University) ;
  • Kim, Soon-Kyung (Dept. of Food Sciences and Nutrition, Soonchunhyang University) ;
  • Kim, Se-Na (Dept. of Agrofood Resources, NAAS, RDA) ;
  • Cho, Young-Sook (Dept. of Agrofood Resources, NAAS, RDA) ;
  • Kim, Mi-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 투고 : 2013.10.24
  • 심사 : 2013.11.20
  • 발행 : 2013.12.31
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초록

The purpose of this study was to define a portion size for dishes frequently consumed by Korean adults especially focusing on main dishes like rice, noodles, soups, and stews. From the original 8,019 people who took part in the Korea National Health and Nutrition Examination Survey (KNHANES) 2010, we analyzed the data for 4,556 persons aged 19 to 64 years and selected dish items consumed based on an intake frequency of 30 or more by all participants. The portion size of each dish item was set on the basis of the median amount ($50^{th}$ percentile) in a single intake by a single person. In the rice category, 15 items were selected, of which the most frequently consumed item was steamed rice with a portion size of 250ml. Among noodles and dumplings, the most frequently consumed dish was ramyeon with a portion size of 500ml. As for soups, the portion size was $250m{\ell}$ for kongnamul guk and $300m{\ell}$ for miyeoguk. In stews, the most frequently consumed items were kimchi jjigae followed by doenjang jjigae with a portion size of $200m{\ell}$ and $125m{\ell}$, respectively. In a comparison of portion sizes between the KNHANES 2010 and KNHANES 2005, the portion size of some noodles, soups, and stews tended to decrease from 2005 to 2010. Portion sizes established in this study for dish items consumed regularly by adults may be conveniently and effectively used in dietary planning, in nutritional education programs, and in assessing the dietary intake status of Korean adults.

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