Table 6. Nutrient Adequacy Ratio and Mean Adequacy Ratio 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 occupation and education level.

¹⁾ Workers eating lunches served at the workplace food service

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

³⁾ By ANCOVA with occupation and education level as covariates

NAR, Nutrient Adequacy Ratio; MAR, Mean Adequacy Ratio