지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.8
- 수록면
- 280 - 290 (11page)
이용수
이 논문의 연구 히스토리 (2)
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Objectives: This study investigated the menu and nutritional contents of convenience store lunchboxes, and evaluated the nutritional content by meal type, price, and store brand.
Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range.
Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/ legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand.
Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.
Methods: In September 2019, 93 convenience store lunchboxes from the top five franchise stores were purchased. Relevant information on price, food weight, food ingredients, cooking methods, and nutrition labeling were subsequently collected. Nutritional content was evaluated based on the daily value (DV) and Index of Nutritional Quality (INQ), and energy contribution of carbohydrate, protein, fat, saturated fat and sugar was compared with the recommended range.
Results: Most lunchboxes included the food groups; grains/starches, meats/fish/eggs/ legumes, and vegetables. However, none provided fruits, and only a few lunchboxes provided milk/milk products. Stir-frying, deep-frying, and pan-frying were the most frequent methods of cooking. The average energy content of the lunchboxes was 736.6 kcal, whereas the average contents of protein, fat and saturated fat were higher than 40% of the DV, and sodium content was 66.8% of the DV. The contents of most nutrients in traditional type lunchboxes were higher, as compared to nutrients in onedish type lunchboxes. Considering pricing of lunchboxes, protein and sodium contents were higher in the higher-priced lunchboxes as compared to lower-priced lunchboxes, but there were no differences in the INQs. The contents of energy, protein, fat, saturated fat, and cholesterol significantly differed by brand.
Conclusions: Our results indicate that convenience store lunchboxes contain high levels of protein, fat, saturated fat, and sodium. The nutritional contents differed by meal type, price, and store brand, and higher price did not imply higher nutritional quality. We propose the need to educate consumers to check nutrition labels and purchase appropriate lunchboxes. Manufacturers also need to make efforts to reduce the amounts of fat, saturated fat, and sodium, and not provide protein in excess.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (32)
참고문헌 신청
Kang JM / 2008 / The history of Korean lunchbox: From ‘the lunchbox of Lee Wan-yong’ to ‘the lunchbox of Lee Myung-bak’ / Inmulgwasasang :173~207
Park HW / 1988 / Optimization of the Korean packaged meal(Dosirak)production facilities for food service delivered long distance / Korean J Dietary Culture 3(1):89~93
Ministry of Food and Drug Safety / Enforcement Decree of the Food Sanitation Act (Presidential Decree No. 12000, 1986November 11, whole amendment)
Ministry of Agriculture, Food and Rural Affairs / Status of processed food market segment: lunchbox market
Juhn SI / 2014 / Convenience store sociology / Minumsa :42
Park HW / 1988 / Optimization of the Korean packaged meal(Dosirak)production facilities for food service delivered long distance / Korean J Dietary Culture 3(1):89~93
Ministry of Food and Drug Safety / Enforcement Decree of the Food Sanitation Act (Presidential Decree No. 12000, 1986November 11, whole amendment)
Ministry of Agriculture, Food and Rural Affairs / Status of processed food market segment: lunchbox market
Juhn SI / 2014 / Convenience store sociology / Minumsa :42
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
보관시간과 온도에 따른 판매 도시락의 샐러드 미생물 품질 평가 - 편의점과 프랜차이즈 도시락 전문점 제품 -
한국식품조리과학회지
2016 .01
-
식생활라이프스타일에 따른 판매 도시락 이용 실태와 만족도에 관한 연구
대한지역사회영양학회지
2020 .08
-
편의점 기업과 도시락 가격에 따른 편의점 도시락의 영양학적 질 평가
대한지역사회영양학회지
2022 .04
-
영양균형식단 작성을 위한 식품교환표와 식사구성안 개발
대한지역사회영양학회지
2018 .10
-
Nutritional Assessment of Protein and Sodium Contents in Commercial Senior-Friendly Foods
Clinical Nutrition Research
2024 .07
-
Advancements in Sustainable Plant-Based Alternatives: Exploring Proteins, Fats, and Manufacturing Challenges in Alternative Meat Production
Journal of Microbiology and Biotechnology
2024 .05
-
한국에서 시판 중인 밀키트의 식품표시 특성과 영양표시를 통한 영양 함량 평가
동아시아식생활학회지
2022 .04
-
대학가 주변 편의점 식사대용 편의식의 영양 평가
대한지역사회영양학회지
2017 .10
-
[FAT] 무지방과 우리의 관계에 대한 고찰
BBC 사이언스
2022 .10
-
High maysin corn silk extract reduces body weight and fat deposition in C57BL/6J mice fed high-fat diets
Nutrition Research and Practice
2016 .12
-
High maysin corn silk extract reduces body weight and fat deposition in C57BL/6J mice fed high-fat diets
Nutrition Research and Practice
2016 .12
-
A study on the consumer behavior and attitude toward low-sodium convenience store foods
Nutrition Research and Practice
2024 .08
-
A study on the consumer behavior and attitude toward low-sodium convenience store foods
Nutrition Research and Practice
2024 .08
-
우리나라 성인의 총 지방 및 지방산 섭취량 평가: 2016–2017년 국민건강영양조사 자료를 활용하여
대한지역사회영양학회지
2019 .06
-
내 살은 스트레스 때문일까?
BBC 사이언스
2025 .02
-
한국 성인 여성의 비타민 D 영양상태와 비만지표와의 관계
Journal of Nutrition and Health
2016 .02
-
점포 이미지에 의한 백화점 점포 유형화와 이에 영향을 미치는 점포 이미지 속성에 관한 연구
복식
2018 .01
-
여자 청소년 음식 기반 권장식사패턴의 제안과 이를 적용하여 작성한 식단의 평가
대한지역사회영양학회지
2015 .04
-
남성 소비자의 점포 선호유형에 따른 의복소비가치와 점포속성중요도
패션 비즈니스
2018 .01
-
Relationship of sodium index with the obesity indicators of university students in Daegu, South Korea: a cross-sectional study
대한지역사회영양학회지
2024 .06
이 논문의 저자 정보
이 논문과 함께 이용한 논문
국민건강영양조사 제7기 (2016–2018년)에 서의 가구 유형에 따른 성인의 빈혈 유병율과 식이 섭취
김혜원
,
김지명
Journal of Nutrition and Health
2023
.10
확장된 기술수용모델(ETAM)을 적용한 유튜브 관광 콘텐츠의 품질, 매체 이용의도, 관광지 방문의도 간의 구조적 관계: 매체풍부성의 조절효과
김경욱
,
이계희
,
백규리
호텔관광연구
2023
.05
우리나라 성인의 식물성 대체우유 소비성향과 국내 시판 제품의 영양성분 함량 조사
하애화
,
이명희
,
김선효
한국식품영양과학회지
2023
.06
라벤더를 적용한 아로마 테라피 마스크 제안
한금화
,
이정순
,
노주현
한국생활과학회 학술대회논문집
2023
.05
우유 및 두유 섭취와 심혈관질환 위험도 연구 - 2012∼2016 국민건강영양조사 자료를 바탕으로 -
하애화
,
김우경
,
김선효
한국식품영양과학회지
2023
.05
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2020-594-001175812