Energy intakes through homemade and dining-out meals in the Korea National Health and Nutrition Examination Survey (KNHANES)

Kweon Sanghui, Yang Jieun, Oh Kyungwon
Division of Health and Nutrition Survey, Center for Disease Prevention, KCDC

The purpose of this work was to show the change of energy intakes through homemade and dining-out meals in the Korea National Health and Nutrition Examination Survey (KNHANES).
Using KNHANES microdata from 2005 to 2017, the energy intakes were estimated for 4 types of meals, such as homemade, restaurant-served, cafeteria-served, and food with convenience food. There were no major differences in the total energy intake in both men (2,215 kcal in 2005 and 2,239 kcal in 2017) and women (1,743 kcal in 2005 and 1,639 kcal in 2017). Although the intake of homemade meal was the highest among the 4 types of meals, it decreased from 54.8% to 35.5% in men and from 62.5% to 41.3% in women during 2005-2017. The energy intakes of restaurant-served meal and food with convenience food increased, and the portion of cafeteria-served meal decreased slightly. The energy intakes of restaurant-served meal was relatively higher in men than women, and homemade meal was the highest in the group aged 65 years old and above. The increase in restaurant-served meal and decrease in homemade meal was observed in both men and women, which could last for a while. As the meal types could affect the energy and nutrient intakes, continuous monitoring of dietary intake considering types of meals is required for the evaluation of nutritional status.

Keywords: Energy intake, Homemade meal, Dining-out meal, Korea National Health and Nutrition Examination Survey (KNHANES)