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Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea


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Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea

Article information

Korean J Community Nutr. 2014;19(4):361-371
Publication date (electronic) : 2014 August 31
doi : https://doi.org/10.5720/kjcn.2014.19.4.361
Sang Eun Lee1, Jae Eun Shim2, Sooyoun Kwon3, Yoonjae Yeoh1,4, Jihyun Yoon1,4,5
1Department of Food and Nutrition, College of Human Ecology, Seoul National University, Seoul, Korea.
2Department of Food and Nutrition, College of Natural Science, Daejeon University, Daejeon, Korea.
3Department of Food and Nutrition, College of Health Science, Honam University, Gwangju, Korea.
4Geumcheon-gu Center for Children's Foodservice Management, Seoul, Korea.
5Research Institute of Human Ecology, College of Human Ecology, Seoul National University, Seoul, Korea.
Corresponding author: Jae Eun Shim. Department of Food and Nutrition, College of Natural Science, Daejeon University, 62 Daehak-ro, Dong-gu, Deajeon 300-716, Korea. Tel: (042) 280-2469, Fax: (042) 280-2468, jshim@dju.kr
Received 2014 July 20; Revised 2014 August 20; Accepted 2014 August 20.

Abstract

Objectives

This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea.

Methods

Considering the age and gender specific energy level at Target Patterns for children aged 6-18 years, which were suggested as a part of the 2010 Korean Food Guidance System (KFGS), we set three meal sizes. We reclassified the recommended daily servings of Grains, Meat·fish·eggs·beans and Vegetables group at Target Patterns into three meal sizes, and then calculated the recommended serving per meal. Each proposed amount of food per meal was calculated based on serving size of foods commonly eaten at KFGS, which was then allocated to five meal components; rice, soup?stew, protein and vegetable side-dishes and Kimchi. Each proposed amount of food per meal was applied to 173 menus' recipes from CANpro 3.0 as main ingredient's amounts. We cooked the 173 menus at the medium size and measured their weights after cooking.

Results

Each recommended serving per meal was 0.75, 0.9 and 1.2 for Grains; 1.2, 1.6 and 2.4 for Meat·fish·eggs·beans; 2, 2.4 and 2.8 for Vegetables by meal sizes. Among five meal components, the ratio of small and large to medium size was 1/5 less and 1/3 more for rice and 1/3 less and 1/3 more for soup·stew, protein side-dish and Kimchi, respectively. We suggested the same amount for a vegetable side-dish to encourage vegetable intake. Proper portion sizes per meal of medium were rice 190 g, soup·stew 210 g (solid ingredients 60 g), protein side-dish 100 g (meat·eggs·beans) and 70 g (fish), vegetable side-dish 80g and Kimchi 30 g.

Conclusions

Proper portion size per meal suggested in this study may be useful at the CCC where dietitians are not available and the approach could be applicable to the other types of meal services.

Keywords: Community Child Center; serving; meal size; portion size; meal service

Notes

This research was supported by grants from Korea Food & Drug Administration (11062 206).

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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 : Ministry of Food and Drug Safety

Fig. 1

Fig. 1

Flowchart of the study protocol

Fig. 2

Fig. 2

Examples of meals-medium meal size for Child Community Centers by seasons

Table 1

Proposed daily servings based on Target Patterns in Korean Food Guidance System for meal service in Community Child Centers by level of meal size

Table 1

1) Target Patterns in the 2010 Korean Food Guidance System were developed according to lifecycle in order to present how to plan meals using the Food Guidance System and achieve nutritional goals by the Korean Nutrition Society.

2) Energy levels in Target Patterns are the age group and gender specific energy levels based on Estimated Energy Requirement (EER).

3) Proposed daily servings are adopted from recommended daily servings of Target Patterns in the 2010 Korean Food Guidance System, but proposed daily serving for vegetables in meal size 'Medium' was selected from median 6 between recommended daily serving 5 for energy level 1800 kcal and 7 for 2000 kcal.

4) Meal size 'Small' is for male and female students in the 1th-3th grades (6~8 years) and female students in 4-6th grades (9~11 years) in elementary school; meal size 'Medium' is for female students in middle and high school (12~18 years) and male students in 4-6th grades in elementary school; meal size 'Large' is for male students in middle and high school.

Table 2

The proportion of each meal by food group among children aged 6 to 18 years in the 4th KNHANES

Table 2

All values are represented as Mean ± SE, which is calculated by proc survey procedure using SAS program to consider complex sampling design of the 4th Korean National Health and Nutrition Examination Survey (KNHANES).

1) Proportion of each meal by food group is a mean value of proportions of each meal by food group calculated by each person. Proportion of each meal by food group per person (%) = food consumption by each food group per meal (g) / food consumption by each food group per day (g)

Table 3

The proposed amount of foods as main ingredients of dishes according to proposed servings for meal service and serving size of Korean Food Guidance System by level of meal size

Table 3

1) Korean Food Guidance System (KFGS)

2) Proposed servings per meal for 'Grains' = proposed daily servings for 'Grains' × 0.3; Proposed servings per meal for 'Meat·fish·eggs·beans' = proposed daily servings for 'Meat·fish·eggs·beans' × 0.4; Proposed servings per meal for 'Vegetables' = proposed daily servings for 'Vegetables' × 0.4

3) Proposed amount of each food per meal = KFGS serving size of each food × proposed serving per meal

Table 4

The proposed amount of foods as main ingredients by food and dish group and level of meal size

Table 4

1) Korean Food Guidance System

Table 5

The proposed amount of medium-level meal size by dish group for meal service in Community Child Centers

Table 5