Korean Journal of Community Nutrition

bok Seon Bae

2 Articles

[English]
Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls: Eon Kyoung Lee, Young Sun Choi, Bok Seon Bae; Korean J Community Nutr 2011;16(2):265-277. Published online April 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.2.265

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.

Citations

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Study on Necessity of Updating Nutritional Standards for School Lunch Programs in Korea
Meeyoung Kim, So-young Kim, Jihyun Yoon
Journal of the East Asian Society of Dietary Life.2017; 27(2): 137. CrossRef
Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus
Ji-Hye Seong, Mi Jeong Kim
Journal of the East Asian Society of Dietary Life.2017; 27(4): 387. CrossRef
Calcium and Milk Intake of Elementary School Students from School Foodservices - Focus on the Gyeongsangbukdo Province -
Sun-Hee Park, Kyeung-Soon Lee, Soo-Kyong Choi, Jung-Sook Seo
Journal of the Korean Dietetic Association.2014; 20(1): 12. CrossRef
Characteristics of School Menus from the Daegu and Gyeongbuk Area
Seon Woo Ahn, Mi-Kyung Choi
Journal of the Korean Society of Food Science and Nutrition.2013; 42(6): 983. CrossRef

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[English]
Plasma Carotenoid Levels in Healthy men and Acute Cardiovascular Disease Patients in Taegu: Sung Hee Cho, Nan Hee Lee, Suna Im, Jung Gyo Im, bok Seon Bae, Young Sun Choi; Korean J Community Nutr 1997;2(5):728-734. Published online December 31, 1997

Abstract PDF: Plasma carotenoid levels were compared among 64 healthy male subjects (control) and 38 patients of ischemic heart disease(IHD) and 20 ones of cerebral infarction(CI) all of whom were over 50years of age. Another 98 healthy male subjects aged 23 to 58 were selected to compare their plasma carotenoid levels by age groups, Levels of lutein, zeaxanthin and crpytoxanthin were lower in IHD(34+/-2, 13+/-1 and 62+/-7 microgram/dl)and CI(36+/-3, 12+/-2 and 41+/-6 microgram/dl)patient groups than in control group (84+/-5, 16+/-2 and 69+/-3 microgram/dl) while those of lycopene, alpha-and beta-carotene varied little among the three groups. The sum of the six carotenoid levels were levels were, therefore,highest(205+/-14 microgram/dl) in the control group followed by IHD(155+/-15 microgram/dl) and CI(128+/-17 microgram/dl) patient groups, Among the 98 healthy male subject for the age group study, levels of the three major carotenoids increased with age from the twenties to the fifities ; lutein, from 64+/-6 to 89+/-8 microgram/dl, cryptoxanthin, 57+/-8 to 73+/-4 microgram/dl and beta-carotene were more significantly correlated(r=0.30 to 0.61, p<0.01), whereas levels of lycopene and alpha-caroteme were significantly(r=0.21 - 0.23, p<0.05) correlated.

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