Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Analysis of Consumption Status of Cooked Rice with Different Grains and Related Factors in a Korean Population: Based on Data from 2011 Korean National Health and Nutritional Examination Survey (KNHANES)

한국인의 잡곡밥 섭취 실태 및 관련 요인 분석 - 2011년 국민건강영양조사 자료를 이용하여 -

  • Han, Gyusang (Dept. of Global Korean Culinary Arts, Woosong University) ;
  • Lee, Youngmi (Dept. of Food and Nutrition, Myongji University)
  • 한규상 (우송대학교 글로벌한식조리학과) ;
  • 이영미 (명지대학교 식품영양학과)
  • Received : 2014.11.11
  • Accepted : 2014.12.20
  • Published : 2014.12.31
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Abstract

This study aimed to investigate consumption status of cooked rice with different grains as well as examine related factors of Koreans. Based on the Korea National Health and Nutrition Examination Survey of the second year (2011) in the fifth stage, we extracted data on 7,190 people aged 1 year and higher who consumed cooked rice with one or more grains and legumes for at least one meal per day. A total of 15,250 meals were analyzed. Approximately 67.6% of subjects consumed cooked rice with different grains for more than one meal. Age was the strongest influencing factor for consuming cooked rice with different grains. Compared with people in their 40s, those aged 19~29 and in their 30s showed lower probabilities (0.5 and 0.6, respectively) of intake of cooked rice with different grains, whereas those in their 50s and 60s showed relatively higher probabilities (1.9 and 5.0, respectively). The intake ratio of cooked rice with different grains was higher in subjects who were females (64.5%), aged 1~18, over 50s, and residing in a metropolis (62.0%). Breakfast (69.6%) showed a higher intake ratio of cooked rice with different grains compared to lunch (49.1%) and dinner (57.9%). Intake of cooked rice with different grains was highest at home (71.2%), whereas it was lowest in restaurants (11.2%). The findings of the current study may be useful in planning dietary guidelines for intake of cooked rice with different grains.

본 연구는 제 5기 2차년도(2011년) 국민건강영양조사 자료를 이용하여 우리나라 국민의 잡곡밥 섭취 현황과 관련 요인을 분석하였다. 이를 위해 백미밥 또는 잡곡밥을 하루 한끼 이상 섭취한 7,190명의 자료와 이들이 섭취한 백미밥 또는 잡곡밥 총 15,250끼니를 분석하였다. 주요 연구결과를 요약하면 다음과 같다. 1. 일일 잡곡밥 섭취횟수를 분석한 결과, 연구대상자의 28.9%가 하루 한 끼의 잡곡밥을 섭취하였고, 24.3%는 하루 두 끼, 14.4%는 하루 세 끼의 잡곡밥을 섭취하였다. 잡곡밥을 한 끼도 섭취하지 않은 사람은 32.4%였다. 2. 잡곡밥 섭취 여부에 영향을 미치는 관련 요인을 분석한 결과, 전체적으로는 성별, 거주지역, 결혼 여부, 가구소득 수준에 따라 유의적인 차이를 보이지 않았다. 그러나 연령군에 따라서는 40대에 비해 19~29세, 30대에서는 잡곡밥을 하루 한 끼 이상 섭취할 확률이 각각 0.5배, 0.6배로 낮았다. 이와는 달리 40대에 비해 50대와 60대는 잡곡밥을 하루 한 끼 이상 섭취할 확률이 각각 1.9배, 5.0배로 높았다. 3. 백미밥과 잡곡밥의 섭취 비율을 분석한 결과, 남자(53.6%)보다는 여자(64.5%)에서 잡곡밥 섭취 비율이 더 높았다. 연령에 따라서는 1~18세, 60대 이상의 연령군에서 잡곡밥 섭취 비율이 60% 이상으로 높았다. 거주지역에 따라서는 농어촌(54.8%)보다 중소도시(57.5%), 대도시(62.0%)로 갈수록 잡곡밥의 섭취 비율이 높았다. 4. 밥류 종류별 섭취 빈도를 분석한 결과, 백미밥이 41.1%로 가장 많았으며, 그 다음으로 백미에 백미 이외의 곡류 및 두류를 두 가지 이상 혼합하여 지은 잡곡밥, 보리밥, 혼합곡 상품을 이용한 잡곡밥, 흑미밥 등의 순으로 나타났다. 곡류 종류별 섭취 빈도를 분석한 결과, 백미의 섭취 빈도가 37.5%로 가장 많았으며, 그 다음으로 보리, 흑미, 검은콩, 찹쌀현미 등의 순이었다.

Keywords

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