https://www.selleckchem.com/pr....oducts/sb-415286.htm
This study analyzed the quality of lunches provided in senior leisure service (SLS) facilities and compared institutional foodservice (IF) and non-institutional foodservice (non-IF). Data of 390 adults aged 65 years or older who ate lunches in SLS facilities were analyzed using the information from the 2013-2017 Korea National Health and Nutrition Examination Survey. The participants were classified into IF (n = 129) and non-IF (n = 261) groups according to meal type provided. The intake of major food groups, energy and nutrients, and
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