Use of workplace foodservices is associated with reduced meal skipping in Korean adult workers: A nationwide cross-sectional study

Woo-young Shin and Jung-ha Kim

PLOS ONE, 2020, vol. 15, issue 12, 1-11

Abstract: Skipping meals is a poor eating behaviour known to result in poor diet quality and health outcomes. Nevertheless, it has become increasingly common over the past few decades in many countries. This study aimed to examine the potential association between the use of workplace foodservices and skipping meals among Korean adult workers using data from the Korea National Health and Nutrition Examination Survey 2016–2018, a nationwide cross-sectional survey of a representative Korean population. A total of 5,137 workers aged 20–64 years were included. Dietary assessment was conducted using a 24-hour dietary recall. In total, 41.2% participants skipped one meal or more per day. The percentage of workers who skipped meals was 43.1±1.0% among participants who did not use workplace foodservices compared to 31.8±1.9% among those who did (P

Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:plo:pone00:0243160

DOI: 10.1371/journal.pone.0243160

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