Table 3. Number of servings consumed at lunch by Korean workers and percentages of Korean workers consuming less than one serving for food groups according to the type of food service.

The data were analyzed using the complex sample module.

The values were adjusted for gender, age, occupation, and education level.

One serving is the amount of foods providing 300 kcal for grains, 100 kcal for meats, 15 kcal for vegetables, 50 kcal for fruits, 125 kcal for dairy, and 45 kcal for oils/sweets.

¹⁾ Workers eating lunches served by workplace food service

²⁾ Workers eating commercially-prepared lunches, including lunch boxes and restaurant meals

³⁾ By ANCOVA with gender, age, occupation, and education level as covariates or χ² test

⁴⁾ The ratio of consumed food amount to one serving of each food group

⁵⁾ Includes meat, fish, eggs, and legumes