Association between frequency of convenience foods use at convenience stores and dietary quality among high school students in Incheon / 한국영양학회지

PURPOSE: This study investigated an association between dietary quality and use of convenience foods at convenience stores among high school students. METHODS: A total of 474 high school students (225 boys and 249 girls) residing in Incheon participated in this questionnaire survey in June 2018. The subjects were divided into three groups according to the frequency of consumption of convenience foods at convenience stores; less than once a week, 1 ~ 2 times a week, and more than 3 times a week. Dietary quality was assessed using a nutrient quotient for adolescents (NA-Q). Logistic regression was used to investigate an association between dietary quality and use of convenience foods at convenience stores among high school students. RESULTS: For boys and girls, higher monthly allowance was significantly associated with the higher frequency of consumption of convenience foods at convenience stores, whereas school grade, mother's occupational status, family size, extracurricular study, and eating speed were not significantly associated with the frequency of consumption of convenience foods. Higher intake frequency of cookies or sweet and greasy bread, processed beverage, Ramyon, night-time snack, and street food was significantly associated with the higher frequency of consumption of convenience foods for boys or girls. Boys and girls, who had a higher frequency of consumption of convenience foods at convenience stores had significantly greater odds for being in the low grade of dietary quality, especially in the moderation factor. CONCLUSION: The students who used convenience stores more often appeared to have more monthly allowance and to consume undesirable foods more often. Higher frequency of using convenience foods at convenience stores among high school students was associated with lower dietary quality. These study results can support efforts to provide nutrition education programs and guidelines to students who frequently use convenience foods at convenience stores.

The concept of cooking skills: A review with contributions to the scientific debate / O conceito de habilidades culinárias. uma revisão com contribuições ao debate científico

ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

RESUMO O objetivo do artigo foi realizar uma revisão de literatura sobre o conceito de habilidades culinárias, a fim de contribuir para o debate científico sobre o tema. Foi realizada busca sistemática de artigos nas bases de dados Scopus, PubMed/MedLine, Web of Science e portal de periódicos da Coordenação de Aperfeiçoamento de Pessoal do Ensino Superior, utilizando os seguintes descritores em português e inglês: habilidades culinárias, culinária, preparo dos alimentos/das refeições. Consultaram-se ainda referências citadas por esses artigos, dicionários eletrônicos (nos idiomas português, inglês e francês), documentos técnicos capturados em sites institucionais públicos ou privados, bem como livros. Identificaram-se definições para culinária denominadas como básicas, etimológicas/vernáculas e sistemáticas, incluindo um resgate histórico da culinária no contexto mundial e no Brasil. Para conceituar habilidades culinárias, foram estabelecidas categorias relacionadas aos alimentos e aos indivíduos, propondo-se um modelo conceitual. A categoria relacionada aos alimentos refere-se ao uso de alimentos in natura/minimamente processados (que requerem procedimentos prévios ao seu preparo), e/ou processados/ultraprocessados (que requerem pouco ou nenhum preparo, como reaquecimento). A categoria relacionada aos indivíduos envolveu dimensões como confiança, atitude, comportamento e conhecimentos individuais empregados para preparar os alimentos. As definições históricas de culinária permitiram elucidar o conceito de habilidades culinárias. Considerando o contexto mundial de valorização e resgate da culinária na promoção da alimentação saudável, essa revisão pode contribuir para o debate científico em torno do conceito de habilidades culinárias. O modelo conceitual proposto possibilita estabelecer parâmetros para avaliação em futuras investigações, permitindo direcionar intervenções culinárias para promoção da alimentação saudável.

Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS: Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P < 0.01), but not in the proportion of daily calories (27% to 28%) from 2001 to 2011. The most frequent food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P < 0.001) and from 4% to 7% (P < 0.001), respectively, during the same period. Males aged 30-49 years (34%) and females aged 19-29 years (35%) consumed the highest proportion of daily calories from commercially-prepared meals in 2011. CONCLUSIONS: Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs.

The Nutritional Content of Main Course Ready-meals Aimed at Children Aged 12 Months to 3 Years.

Background: Rapid changes to dietary and lifestyle patterns have transformed the home and food environment with an increased trend towards convenience in home food preparation and ready-meal availability [1]. Despite the widespread use of convenience foods, there is a lack of research into the nutritional quality of convenience foods for young children. This study examined the nutritional content of ready-meals for children aged 12 months to 3 years. The objectives of this study were to (i) investigate the nutritional quality of ready-meals, on sale in the UK market for children aged 12 months to 3 years, comparing their nutrition labelling information to dietary standards, (ii) identify the nutrition claims on the packaging of ready-meals for this age group and (iii) determine whether the nutrition claims identified met European Union legislation. Methods: A sample of main course ready-meals (n=38) marketed to children aged 12 months to 3 years from five brands, available in the UK was assessed. One ready-meal represents only a proportion of energy and nutrients consumed per day, therefore dietary standards were obtained taking 30% of age-appropriate dietary reference values (DRVs). The energy, protein and sodium content of these ready-meals were compared to the calculated dietary standards using one sample t-tests. Descriptive analysis was performed on all nutritional information (energy, carbohydrate, sugars, protein, fat, saturated fat, fibre, sodium and iron) collected. Nutrition claims were validated against legislative requirements [2,3,4]. Results: All ready-meals examined were significantly lower in energy (p=0.000) and higher in protein (p=0.000) compared to the dietary standards. Sodium was significantly higher than the dietary standard in three brands; brand 1 (p=0.000), 3 (p=0.004) and 5 (p=0.03), with brand 5 containing only 65mg less than the DRV (500mg) for total daily allowance. Four of the nutrition claims made across the brands were assessed - “no added salt”, “no added sugar”, “low salt” and “source of iron”. Only brand 1 and 5 did not meet legislation for “no added salt” as the ready-meals contained more than the amount of sodium per 100g permitted. All other nutrition claims conformed to legislative requirements; however the majority of ready-meals from brand 1 did contain ingredients with added salt and/or sugar e.g. mustard or sun-dried tomato, despite claims of “no added salt/sugar” and this could misinform consumers. Discussion: The ready-meals investigated did not meet calculated dietary standards and although the majority of nutrition claims displayed on the packaging did meet legislation, some claims did not and there were claims that could mislead consumers. There is paucity in research into the nutritional quality of convenience foods for young children and therefore comparisons between this study and other work cannot be drawn. Furthermore, since comprehensive dietary standards are unavailable for this age group, it is difficult to fully assess the nutritional adequacy of these ready-meals. Conclusion: The development of nutritional standards and transparent nutrition claim legislation would enable practitioners to fully assess the adequacy of children’s diets and enable consumers to make healthier food choices.

Comparison of preference for convenience and dietary attitude in college students by sex in Seoul and Kyunggi-do area

This study was conducted to investigate preference for convenience food and dietary attitude in college students in Seoul and Kyunggi-do area. This study used a questionnaires as instrument tool. Thequestionnaire consisted of socio-demographic characteristics of the subjects, the valuation of preference for convenience, the concern of nutrition, and the dietary attitude. The subject were 199 males and 137 females. The mean age of subjects was 22.4+/-2.3year. The results have been summarized as follows Male students preferred more convenience food than females. Male students liked chicken, ice cream, ramyeon, pizza.hamburgerandfemalestudentslikedchicken,pizza, ice cream, ramyeon.hamburger. The kinds of convenience foods for a substitute meal were ramyeon, hamburger, bread, potato in male group and female group had frequently ramyeon, hamburger, bread, rice cake for a substitute meal. Male students were more likely to eat ramyeon (p<0.01) and purchased sabalmyeon The subjects used to purchase sabalmyeon as main convenience food at convenient store The score of preference for convenience food in male group was higher than female group. The score of attitude toward balanced diet in female group was higher than male group(p<0.01). In scores of concern for nutrition information, balanced diet, and nutrition knowledge, Female group had higher scores of concern for nutrition information, balanced diet, and nutrition knowledge than that of male group (p<0.01).There was no significant difference in the degree of preference for packing types, however, Male group tended to prefer more micro wave type than female group. The persons to affect the consumption of convenience food were friends. There was no significant difference in the time of purchase convenience food, however, Male tended to purchase convenience food at the time of snack than female group. As a results, proper nutritional education and qualitative development of convenience food are required in order to improve the consuming attitude of consumers and their preference for convenience food.

Assessments of Utilization and Management Practices of Frozen Convenience Foods in Elementary School Foodservice Operations in Inchon

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chiken, chikenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

Assessments of Utilization and Management Practices of Frozen Convenience Foods in Elementary School Foodservice Operations in Inchon

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chiken, chikenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

A Study of the Dietary Habits, the Nutritional Knowledge and the Consumption Patterns of Convenience Foods of University Students in the Gwangju Area / 대한지역사회영양학회지

The purpose of this study was to investigate the dietary habits, the nutritional knowledge and the consumption patterns of convenience foods of 618 university students located in the Gwangju area, from November twentieth to November thirtieth, 2002. The subjects included 301 males (48.7%) and 317 females (51.3%). This survey was conducted using a self-administered questionnaire. The percentage of students who were underweight, normal and overweight based on their body mass index (BMI) was 3.7, 88.0 and 8.3 for the males, and 29, 71 and 0 for the females, respectively. Most students (73.8%) skipped breakfast. This was because of lack of time (65.1%) of the cases. Self-reported eating habit problems were eating irregular meal (52.4%), overeating (21%), prejudiced meal (12.4%) and skipping meal (7.4%). The type of favorite snack was biscuit (31.9%) and cup Ramyon (31.9%). The rates of alcohol drinking in male and female students were 88.0% and 85.8% respectively, and the rates of smoking were 35.9% and 2.8% respectively. Males ate frequently cup Ramyon (2.08 +/- 2.95), fries (pork cutlet, fried potato)(1.91 +/- 2.58), Ramyon (1.81 +/- 3.00) and kimbab (1.70 +/- 3.17) more frequently, while females ate kimbab (2.25 +/- 3.26), cup Ramyon (1.89 +/- 2.09), fries (pork cutlet, fried potato)(1.77 +/- 2.67), Ramyon (1.46 +/- 1.1.95) and fish paste 1.45 +/- 2.22) more frequently. The nutritional knowledge score was higher in females than in males. The mean consumption patterns of convenience foods of students living in home were lower than that of students living in dormitory and boarding w/cooking. When the amount of pocket money available and the body mass index increased and the nutritional knowledge level was low, the mean consumption of convenience foods increased. The mean consumption of convenience foods correlated negatively with nutritional knowledge (p < 0.01). Therefore, nutritional education for university students is needed so as to improve their health and nutritional education program should be developed to meet the various needs of these students.