[논문]가정간편식-국·탕·찌개류의 인분표시 및 영양표시 실태와 1인분 제공량 당 열량 및 영양성분 함량 평가

김미현; 최인영; 연지영

doi:10.4163/jnh.2021.54.5.560

가정간편식-국·탕·찌개류의 인분표시 및 영양표시 실태와 1인분 제공량 당 열량 및 영양성분 함량 평가
Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving 원문보기

Journal of nutrition and health, v.54 no.5, 2021년, pp.560 - 572

김미현 (공주대학교 식품영양학과) , 최인영 (공주대학교 식품영양학과) , 연지영 (서원대학교 식품영양학과)

초록
AI-Helper

본 연구에서는 시판되고 있는 가정간편식-국·탕·찌개류의 1인분 제공량 실태와 1인분 제공량당 영양평가를 실시하여 가공식품의 1회 섭취참고량 설정을 위한 기초자료를 마련하고자 하였다. 시장조사는 식품산업통계에서 국·탕·찌개류의 매출액이 많은 상위브랜드를 포함하여 인터넷, 편의점, 슈퍼, 대형마트에서 판매되는 제품을 대상으로 2021년 3월부터 8월까지 실시하였다. 총 370개의 제품을 조사하였으며, 유형별로 국 (129개), 탕 (132개), 찌개 (109개)의 총 3개의 유형으로 분류하였다. 실태 조사결과 국류의 72.9%, 탕류의 71.2%, 찌개류의 79.8%가 인분표시가 되어있었고, 국류의 89.2%, 탕류의 91.7%, 찌개류의 99.1%가 영양성분 표시가 되어있었다. 가정간편식-국·탕·찌개류의 1인분 제공량 당 영양평가는 인분표시와 영양성분이 모두 표시되어 있는 259개 (국 87개, 탕 86개, 찌개 86개)의 제품에 대하여 실시하였다. 1인분 제공량은 탕류가 평균 367.6 g으로 국류 (325.3 g)과 찌개류 (305.1 g)에 비하여 유의적으로 높았다 (p < 0.001). 1인분 제공량 당 열량은 찌개류 (171.4 kcal)와 탕류 (162.3 kcal)가 국류 (90.8 kcal)에 비하여 유의적으로 높았고 (p < 0.001), 단백질 함량은 탕류 (16.3 g), 찌개류 (11.2 g), 국류 (8.1 g)의 순으로 나타났다 (p < 0.001). 1인분 제공량 당 나트륨 함량은 찌개류가 1,479.0 mg으로 국류 (1,073.3 mg)와 탕류 (959.8 mg)에 비하여 유의적으로 높았다 (p < 0.001). 1인분 제공량 당 1일 영양성분기준치에 대한 기여율은 열량의 경우 3종 모두 평균 10% 미만, 단백질의 경우 15-30%의 범위로 나타난 반면, 나트륨의 경우 평균 50% 내외 (48-74%)의 높은 기여율을 보였다. 이상의 연구를 통해 조사된 가정간편식-국·탕·찌개류의 1인분 제공량과 1인분 제공량 당 영양평가는 가정간편식으로 제조되는 국·탕·찌개류의 유형별 1회 섭취참고량 설정의 필요성을 심도있게 논의하기 위한 기초자료로 활용될 수 있을 것이다.

Abstract ▼ AI-Helper

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

주제어

표/그림 (6)

표 Table 1. Status of serving labeling and nutrition labeling of HMR-soups and stews
표 Table 2. Amount per container of HMR-soups and stews according to serving labeling and nutrition labeling
표 Table 3. Distribution of servings per container and amount of serving of HMR-soups and stews
표 Table 4. Serving amount of HMR-soups/stews and their energy and nutrition contents per serving
표 Table 5. Contribution rate of energy nutrients per serving of HMR-soups andstews compared to the nutrition standard
표 Table 6. Contents of energy and nutrients per 100 g of HMR-soups and stews

참고문헌 (35)

Food Information Statistics System (KR). Research reports. Market segmentation of food processing: home meal replacement market [Internet]. Naju: Food Information Statistics System; 2019 [cited 2021 Aug 28]. Available from: https://www.atfis.or.kr/article/M001050000/view.do?articleId3260&page2&searchKey&searchString&searchCategory.
Kim TK, Choi HD, Kim YB, Jeon KH, Choi YS. Home meal replacement status and technology Trends. Food Ind Nutr 2017; 22(1): 1-7.
Seo YH. HMR consumption market status and prospect. Food Preserv Process Ind 2017; 16(2): 3-9.
Kim MH, Yeon JY. Change of dietary habits and the use of home meal replacement and delivered foods due to COVID-19 among college students in Chungcheong province, Korea. J Nutr Health 2021; 54(4): 383-397.

원문보기 상세보기
Choi JH, Moon HK. Dietary pattern by sex and age with menu analysis using 1998, 2001 National Health and Nutrition Survey of Korea. Korean J Community Nutr 2007; 12(6): 798-814.
Food Information Statistics System (KR). POS sales report by items [Internet]. Naju: Food Information Statistics System; 2021 [cited 2021 Aug 28]. Available from: https://www.atfis.or.kr/sales/M002020000/search.do?salesTopItemCD00000554&searchItemCD00000595&searchDivisionCD00000601&searchYear&searchQuarter&x83&y37.
Ministry of Food and Drug Safety (KR). Food labeling standard [Internet]. Cheongju: Ministry of Food and Drug Safety; 2021 [cited 2021 Aug 28]. Available from: https://www.law.go.kr/%ED%96%89%EC%A0%95%EA%B7%9C%EC%B9%99/%EC%8B%9D%ED%92%88%EB%93%B1%EC%9D%98%ED%91%9C%EC%8B%9C%EA%B8%B0%EC%A4%80.
Ministry of Food and Drug Safety (KR). Nutrition labeling guideline [Internet]. Cheongju: Ministry of Food and Drug Safety; 2020 [cited 2021 Aug 28]. Available from: https://www.mfds.go.kr/brd/m_1060/view.do?seq14738&srchFr&srchTo&srchWord&srchTp&itm_seq_10&itm_seq_20&multi_itm_seq0&company_cd&company_nm&page7.
Jang YA, Kim CI, Lee SS, Kim BH, Lee YN. Study on determination of reference amounts of food and serving size. Seoul: Ministry of Food and Drug Safety (KR); 2004.
Kim MH, Jang YA. Study on review and updating of reference amounts of food and serving size. Cheongju: Ministry of Food and Drug Safety (KR); 2014.
Krebs-Smith SM, Smiciklas-Wright H. Typical serving sizes: implications for food guidance. J Am Diet Assoc 1985; 85(9): 1139-1141.

상세보기
Achterberg C, McDonnell E, Bagby R. How to put the food guide pyramid into practice. J Am Diet Assoc 1994; 94(9): 1030-1035.

상세보기
Nestle M. Increasing portion sizes in American diets: more calories, more obesity. J Am Diet Assoc 2003; 103(1): 39-40.

상세보기
Orlet Fisher J, Rolls BJ, Birch LL. Children's bite size and intake of an entree are greater with large portions than with age-appropriate or self-selected portions. Am J Clin Nutr 2003; 77(5): 1164-1170.

상세보기
McConahy KL, Smiciklas-Wright H, Mitchell DC, Picciano MF. Portion size of common foods predicts energy intake among preschool-aged children. J Am Diet Assoc 2004; 104(6): 975-979.

상세보기
Fox MK, Devaney B, Reidy K, Razafindrakoto C, Ziegler P. Relationship between portion size and energy intake among infants and toddlers: evidence of self-regulation. J Am Diet Assoc 2006; 106(1 Suppl 1): S77-S83.
Young LR, Nestle M. Expanding portion sizes in the US marketplace: implications for nutrition counseling. J Am Diet Assoc 2003; 103(2): 231-234.

상세보기
Kwon YS, Han G. Dietary assessment according to intake of Korean soup and stew in Korean adults: based on the 2011~2014 Korea National Health and Nutrition Examination Survey. J Nutr Health 2016; 49(5): 335-346.

원문보기 상세보기
Kim JO, Kim Y. Assessment of menu plan prepared by middle school students according to ordinary menu pattern and single serving size. Korean J Community Nutr 2013; 18(4): 333-343.

원문보기 상세보기
Yon M, Lee Y, Kim D, Koh E, Nam E, Shin H, et al. Major sources of sodium Intake of the Korean population at prepared dish level - based on the KNHANES 2008 & 2009. Korean J Community Nutr 2011; 16(4): 473-487.

원문보기 상세보기
Kim S, Park M, Chung SJ. Sodium intakes from soup, stew and noodles in school lunch considering students' eating behaviors in a middle school. Korean J Food Nutr 2018; 31(6): 897-910.

원문보기 상세보기
Song DY, Park JE, Shin JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J Nutr 2013; 46(1): 72-85.

원문보기 상세보기
Ministry of Food and Drug Safety (KR). Food safety standards & regulations [Internet]. Cheongju: Ministry of Food and Drug Safety; 2021 [cited 2021 Aug 10]. Available from: http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx63.
Ministry of Food and Drug Safety (KR). The act on labeling and advertising of foods [Internet]. Cheongju: Ministry of Food and Drug Safety; 2021 [cited 2021 Sep 1]. Available from: https://www.law.go.kr/법령/식품등의표시.광고에관한법률시행규칙.
Ministry of Health and Welfare (KR); The Korean Nutrition Society. Dietary reference intakes for Koreans 2020. Sejong: Ministry of Health and Welfare; 2020.
Ministry of Health and Welfare (KR); The Korean Nutrition Society. Dietary reference intakes for Koreans 2015. Sejong: Ministry of Health and Welfare; 2015.
Rural Development Administration (KR). Consumer friendly food composition table for children. Suwon: Rural Development Administration; 2010.
Rural Development Administration (KR). Consumer friendly food composition table for elderly. Suwon: Rural Development Administration; 2010.
Rural Development Administration (KR). Food composition table for convenient use by general consumers. 2nd ed. Suwon: Rural Development Administration; 2012.
Kim SB, Kim SK, Kim SN, Cho YS, Kim MH. 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. Korean J Food Nutr 2013; 26(4): 745-752.

원문보기 상세보기
Rural Development Administration (KR). Food composition table for convenient use by general consumers. 1st ed. Suwon: Rural Development Administration; 2009.
Kim YM, Park ES, Choi MK. Assessment of sodium content of home meal replacement products sold in Korea. Trace Elem Electrolytes 2020; 37(4): 173-179.

상세보기
Pae M. Dietary habits and perception toward food additives according to the frequency of consumption of convenience food at convenience stores among university students in Cheongju. Korean J Community Nutr 2016; 21(2): 140-151.

원문보기 상세보기
Shin GN, Kim YR, Kim MH. Nutritional evaluation of convenience meals in convenience stores near the universities. Korean J Community Nutr 2017; 22(5): 375-386.

원문보기 상세보기
Choi E, Kim BH. A comparison of the fat, sugar, and sodium contents in ready-to heat-type home meal replacement and restaurant foods in Korea. J Food Compos Anal 2020; 92: 103524.

상세보기

저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증