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Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls


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Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls

Article information

Korean J Community Nutr. 2011;16(2):265-277
Publication date (electronic) : 2011 April 30
doi : https://doi.org/10.5720/kjcn.2011.16.2.265
Eon-Kyoung Lee, Young-Sun Choi1, Bok-Seon Bae
Department of Nutritional Education, Graduate School of Education, Daegu University, Gyeongsan, Korea.
1Department of Food and Nutrition, Daegu University, Gyeongsan, Korea.
Corresponding author: Bok-Seon Bae, Department of Nutritional Education, Graduate School of Education, Daegu University, Jilyang, Gyeongsan, Gyeongbuk 712-714, Korea. Tel: (053) 850-6830, Fax: (053) 850-6839, bbseon@hanmail.net
Received 2011 January 31; Revised 2011 February 22; Accepted 2011 March 03.

Abstract

This study was conducted to improve the nutritional status of high school girls via lunch menu intervention. Surveys were carried out twice to evaluate basal status and status after lunch menu intervention. In the first survey nutrient intakes of 24-hour and school lunch were each estimated by 24-hour recall dietary survey and self-recording, respectively. Calcium intake was the lowest among nutrients, and stir-frying was the most preferred cooking method. Five dishes of school lunch menus which were included in the first survey were replaced with recipes containing foods with higher calcium level; anchovy stir-fried with red pepper paste, anchovy stir-fried with almond, pork stir-fried with shredded kelp, crab meat soup, and tteokbokki with cheese. In the second survey calcium intake from school lunch was significantly (p < 0.001) increased from 45.5% to 50.2% of one thirds of recommended intake (RI) after calcium enriched lunch menu intervention. Intakes of vitamin A and E were also significantly increased, whereas those of energy, thiamin, and vitamin C were decreased. Index of nutritional quality values of nutrients of 24-hour intakes (except thiamin, vitamin B6, vitamin C) is increased by intervention; however, those of calcium, folic acid, iron are still very low. Even though this study shows a possibility of improving nutrient intakes of students through school lunch menu intervention, lunch intervention by itself is not enough action to improve nutritional status of micronutrient for adolescents.

Keywords: calcium enriched menu; school lunch menu intervention; Dietary Reference Intakes for Koreans; high school students

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Article information Continued

Copyright © 2011 The Korean Society of Community Nutrition

Fig. 1

Fig. 1

Degree of acceptance of calcium enriched menus. The numbers in the figure are percentages of subjects (N = 411).

Table 1

Comparison of nutrient contents of dishes manipulated with calcium rich foods and those of conventional dishes

Table 1

1) Before: Dish prepared without calcium rich food

2) After: Dish prepared with calcium rich food

Table 2

Physical measurements of subjects

Table 2

1) BMI (Body Mass Index) = Weight (kg) / Height (m)2

2) Mean ± SD

3) *: p < 0.05 by t-test

Table 3

Frequency of meals and snacking and reasons of skipping meals of the subjects

Table 3

1) N (%)

Table 4

Daily nutrient intakes of the subjects assessed by 24 hour recall (N = 411)

Table 4

1) Mean ± SD

2) Percentage value compared to RI (Recommended Intake) or AI (Adequate Intake)

Table 5

Twenty four-hour nutrient intakes and intakes from school lunch before and after calcium enriched menu intervention (N = 389)

Table 5

1) Mean ± SD

2) Percentages of 1/3RI (Recommended Intake) or 1/3AI (Adequate Intake)

3) Percentages of RI or AI

4) *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test

Table 6

INQ1) of 24-hour nutrient intakes before and after calcium enriched menu intervention (N = 389)

Table 6

1) INQ: Index of Nutritional Quality

2) Mean ± SD

3) *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test

Table 7

Distribution of subjects who consumed less than 75% of EER1) and nutrient intakes less than EAR2) before and after calcium enriched menu intervention (N = 389)

Table 7

1) EER: Estimated Energy Requirement

2) EAR: Estimated Average Requirement

3) N (%)

4) P value by McNemar test

5) Subjects consumed energy less than 75% of EER and 4 nutrients (calcium, iron, vitamin A, riboflavin) intakes less than EAR