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NTIS 바로가기대한지역사회영양학회지 = Korean journal of community nutrition, v.25 no.4, 2020년, pp.280 - 290
박진선 (충북대학교 식품영양학전공) , 한영희 (충북대학교 식품영양학과) , 현태선 (충북대학교 식품영양학과)
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 i...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
도시락이란 무엇인가? | 도시락이란 ‘집에서 만들어서 학교 또는 직장 등 집 밖으로 들고 가서 먹는 점심 또는 점심을 담는 그릇’을 의미하였으나 학교급식과 직장에서의 단체급식이 확대되면서 집에서 만드는 도시락은 점차 사라지게 되었고, 이제는 즉석섭취식품(ready-to-eat meals)의 하나로 각광받고 있다. 도시락을 만들어 배달하는 소규모의 업체는 1979년부터 등장하기 시작하였고[1], 1986년 아시안게임 조직위원회에서 운영위원과 자원봉사자들에게 도시락을 제공하면서 도시락 시장은 성장하기 시작하였다[2]. | |
편의점에서 판매되는 도시락을 1일 영양성분 기준치와 한국인 영양소 섭취기준의 권장사항과 비교하여 평가한 결과는 어떻게 되는가? | 도시락 93개의 평균 가격은 4,275원, 평균 열량은 736.6 kcal이었으며, 단백질, 지방, 포화지방은 1일 기준치의 40%이상이었고, 나트륨은 1일 기준치의 66.8%이었다. 식단형태별로는 정식류가 일품음식류보다 좀 더 다양한 식품과 조리방법으로 식단을 구성하고 있었으며, 가격, 내용량과 대부분의 영양성분 함량이 더 높았다. 정식류 도시락 중에서 총에너지 대비 각 영양성분이 제공하는 에너지 비율이 적절한 도시락 분율은 탄수화물의 경우 38.0%, 단백질 91.6%, 지방 47.9%이었으며, 일품음식류 도시락은 탄수화물 31.8%, 단백질 100.0%, 지방 59.1%이었다. 나트륨의 경우 정식류의 97.2%, 일품음식류의 90.9%가 1일 목표섭취량의 ⅓ 이상을 제공하고 있었다. | |
편의점 도시락 구매 시 가장 중요하게 고려하는 점은 무엇인가? | 이용 경험이 있는 사람 중 주 1회 이상 섭취한다고 응답한 사람은 22.9%이었으며, 편의점 도시락 구매 시 가장 중요하게 고려하는 점을 다중 응답으로 분석한 결과는 맛(58%), 가격(53%), 위생/안전성(42%) 순이었고, 영양성분 함량이라고 응답한 사람은 8.5%에 불과하였다[7]. |
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