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Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students


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Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students

Article information

Korean J Community Nutr. 2014;19(3):274-282
Publication date (electronic) : 2014 June 30
doi : https://doi.org/10.5720/kjcn.2014.19.3.274
Ha Yeon Lee, Youngnam Kim
Department of Home Economics, Korea National University of Education, Chungwon-gun, Korea.
Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250 Taeseongtabyeon-ro, Gangnaemyeon, Cheongwon-gun, Chungcheongbuk-do 363-791, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr
Received 2014 May 27; Revised 2014 June 27; Accepted 2014 June 27.

Abstract

Objectives

The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning.

Methods

The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0.

Results

The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milk⋅dairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C.

Conclusions

Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items.

Keywords: revised target pattern; revised standard food composition table; adolescent's menu plan; nutritional assessment

Notes

This research was supported by a 2014 grant from the Korea National University of Education (2014-0079)

References

1. Gibson RS. Principles of nutritional assessment New York, Oxford: Oxford University Press; 1990. p. 143–145.
2. Han SS, Kim HY, Kim WK, Oh SY, Won HS, Lee HS, Jang YA, Kim SH. The relationships among household characteristics, nutrient intake status and academic achievements of primary, middle and high school students. Korean J Nutr 1999;32(6):691–704.
3. Kim AR, Kim MJ, Kim YN. Nutritional assessment of menu plan prepared according to the target pattern: Menu prepared by home economics teachers and middle-school girls. Korean J Community Nutr 2011;16(3):375–385.
4. Kim JO, Kim YN. Assessment of menu plan prepared by middle school students according to ordinary meal pattern and single serving size. Korean J Community Nutr 2013;18(4):333–343.
5. Kim SH, Kang BN. Worldwide dietary life and food culture Seoul: Daewnagsa; 2007. p. 166–169.
6. Kim YS, Kim BR. A study on nutrition knowledge, dietary behaviors and evaluation of nutrient intakes of high school female students in Chuncheon area by frequency of breakfast. J Korean Home Econ Educ Assoc 2012;24(4):91–104.
7. Koo JO, Lim HS, Yoon JS, Lee AR, Lee JH. Understanding basic nutrition Seoul: Powerbook; 2012. p. 17–30. p. 210–212.
8. Lee SC. Relationship between the dietary habits of middle school girls and their personality and school grades Korea National University of Education; 2004. 73–74. Dissertation.
9. Ministry of Health & Welfare, Korea Centers for Desease Control & Prevention. Korea Health Statistics 2011: Korea National Health and Nutrition Examination Survey (KNHANES V-2) Cheongwon: 2012. cited May 1, 2013. Available from https://knhanes.cdc.go.kr/knhanes/index.do.
10. The Korean Nutrition Society. Dietary refernce intakes for Koreans 1st revisionth ed. Seoul: 2010. p. 4–6. p. 524–535.

Article information Continued

Copyright © 2014 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Funded by : Korea National University of Education
Award ID : 2014-0079

Fig. 1

Fig. 1

The processing steps of revising the target pattern.

Table 1

The revised standard food composition table for the design of revised target pattern in food guidance system

Table 1

1) Amount per single serving size

Energy and nutrients content of fruit and milk⋅dairy products in revised standard food composition table were not shown because those are same as standard food composition table

Table 2

Assignment of serving number for the revised target pattern

Table 2

1) The Korean Nutrition Society (2010)

Table 3

The energy contribution ratio of carbohydrate, protein, and fat in revised target pattern by the revised standard food composition table

Table 3

1) The Korean Nutrition Society (2010)

Table 4

The energy contents and NAR of calcium and phosphorous in revised target pattern and target pattern

Table 4

1) Calculation based on the standard food composition table (The Korean Nutrition Society 2010)

2) Calculation based on the revised standard food composition table (Table 1)

Table 1

The revised standard food composition table for the design of revised target pattern in food guidance system

NARs of other nutrients analyzed(Fe, Zn, vitamin A, vitamin C, thiamin, riboflavin, niacin, vitamin B6) are all ≥ 1.0.

Table 5

The energy content of menu planned according to the revised target pattern

Table 5

1) Male: 2,400 kcal; Female: 2,000 kcal

2) N (%)

Table 6

The energy distribution ratio of carbohydrate, protein and fat in the menu planned according to the revised target pattern

Table 6

1) N (%)

***: p<0.001

Table 7

NAR of the nutrients with less than 1 and ranges of their RNI multiple in the menu planned according to the revised target pattern

Table 7

1) Mean ± SD

*: p < 0.05, ***: p < 0.001

NARs of other nutrients analyzed (P, Fe, Zn, vitamin A, thiamin, riboflavin, niacin, vitamin B6) are all ≥ 1.0.

Table 8

INQ of calcium and vitamin C of the menu planned according to the revised target pattern

Table 8

1) Mean ± SD

2) Values were calculated based on the nutrient contents of male students dividing by 2 (because of 2 servings assignment for male)

*: p < 0.05, ***: p < 0.001