Table 4. Food group intake of Korean workers' lunches 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.

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