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Original Articles
[English]
Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean J Community Nutr 2018;23(5):411-423.   Published online October 31, 2018
DOI: https://doi.org/10.5720/kjcn.2018.23.5.411
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet.
METHODS
Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association.
RESULTS
The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 ‘whole grains’, 3 ‘refined grains’, 2 ‘sugars’, 9 ‘vegetables’, 3 ‘starchy vegetables’, 2 ‘fruits’ and 1 ‘high sugar fruits’. The protein food group includes 3 ‘plant protein foods’, 3 ‘animal protein foods (low-fat)’, and 1 ‘animal protein foods (high-fat)’. The fat food group consists of 2 ‘oils and nuts’ and 1 ‘solid fats’. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber.
CONCLUSIONS
The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.

Citations

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  • Development and validation of a nutrition literacy assessment tool for young adults
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    Journal of Digital Contents Society.2020; 21(2): 357.     CrossRef
  • 145 View
  • 2 Download
  • 4 Crossref
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[English]
Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students
Hyung Sook Kim, Eun Young Lee, Kyungmin Kim, Kyung Won Kim, Jinwon Pyun, Sang Jin Chung, Young Hye Kwon, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean J Community Nutr 2013;18(4):365-371.   Published online August 31, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.4.365
AbstractAbstract PDFPubReader
High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878 mg/day with salt, kimchi, soy sauce, fermented soybean paste and Ramyeon being the five main sources of sodium. In order to identify solutions to reduce the intake of sodium, we investigated the intake patterns and eating behaviors of Ramyeon among 347 college students (male 146, female 201) using survey questionnaires. The average age of study subjects was 23.7 years for males and 20.5 years for females. The average Body Mass Index (kg/m2) was 21.9 for males and 20.1 for females. The average frequency of Ramyeon intake was 2.0 times/week. The main reason for eating Ramyeon was convenience (56%), followed by good taste (27%), low price (11%) and other reasons (9%). The criteria for choosing Ramyeon were taste (72%), convenience (14%), price (7%), nutrition (1%), and the other factors (2%). Males' average intake of Ramyeon soup (61%) was higher than that of the females (36%). The estimated intake of Ramyeon soup by survey showed a positive correlation with the measured intake of Ramyeon soup. Sodium contents of Ramyeon were measured separately for the noodles and the soup, which were 1,185 mg/serving and 1,148 mg/serving each. Therefore, the amount of sodium intake can be reduced if students eat less Ramyeon soup. Also, we observed that dietary behaviors and soup intakes of Ramyeon between the sexes were different. Appropriate nutritional education for proper eating habits may help decrease the intake of sodium.

Citations

Citations to this article as recorded by  
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    Geum-Bi Ryu, Young-Ran Heo
    Journal of Nutrition and Health.2023; 56(3): 277.     CrossRef
  • Effects from the Use of Nutrition Labels and the Levels of Sodium-related Nutrition Knowledge on the Consumption of Instant Noodles (Ramyeon) by Middle School Students in the Incheon Area
    Yang-Hee Kwon, Hyung-Sook Kim
    Korean Journal of Community Nutrition.2022; 27(5): 397.     CrossRef
  • A Qualitative Study on the Dietary Experience with the Children’s Meal Card : Focused on College Students Living in Busan
    Soo Jin Lee, Ho Kyung Ryu
    The Korean Journal of Community Living Science.2022; 33(2): 205.     CrossRef
  • Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context
    Meng Li, Seo-Jin Chung
    Food Quality and Preference.2021; 93: 104293.     CrossRef
  • Comparison of Sodium-Related Dietary Behavior and Low-Salt Dietary Attitude Based on the Gender and Salty Taste Assessment of Chinese International Students in the Jeonbuk Area
    Qi Li, Ji Eun Lee, Jeong Ok Rho
    Journal of the East Asian Society of Dietary Life.2021; 31(2): 91.     CrossRef
  • A Cross-National Study on Selection Attributes of Instant Noodle between China and Korea
    Seong Soo Cha, Xiao-Wu Wang
    Journal of Food Products Marketing.2020; 26(1): 1.     CrossRef
  • Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul
    Yanghee Park, Jihyun Yoon, Sang-Jin Chung
    Journal of Nutrition and Health.2020; 53(6): 663.     CrossRef
  • Development of a database of capsaicinoid contents in foods commonly consumed in Korea
    Hoyoun Cho, Youngjoo Kwon
    Food Science & Nutrition.2020; 8(8): 4611.     CrossRef
  • Analysis of Sodium Content and Tastes of Ramyeon Cooked Using Different Recipes
    Chang-Hwan Oh, Chung Ha-Yull
    Korean Journal of Food and Cookery Science.2018; 34(5): 450.     CrossRef
  • Development and User Satisfaction of a Mobile Phone Application for Image-based Dietary Assessment
    Seo-Yoon Kim, Sang-Jin Chung
    Korean Journal of Community Nutrition.2017; 22(6): 485.     CrossRef
  • Association of instant noodle intake with metabolic factors in Korea: Based on 2013~2014 Korean National Health and Nutrition Examination Survey
    Jee-Young Yeon, Yun-Jung Bae
    Journal of Nutrition and Health.2016; 49(4): 247.     CrossRef
  • Differences in Sodium-Intake Related Dietary Behaviors and Correlation Analysis According to Salty Taste Preference of University Students in Busan Area
    Min-Ji Kang, Ki-Bo Choi, Eun-Soon Lyu
    Korean journal of food and cookery science.2015; 31(4): 477.     CrossRef
  • Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'
    Soon Myung Hong, Jee Hye Lee, Hye-Kyung Kim, Rina Yu, Jeong Hee Seo, Eun Jeong Huh, Seong Suk Cho, Jeongah Yang
    Journal of the Korean Dietetic Association.2014; 20(3): 174.     CrossRef
  • A Study on Food Habits and Nutrient Intakes according to BMI in Food and Nutrition Major and Non-major Female Students in Kyungnam University
    Eun-Hee Seo
    Korean Journal of Community Nutrition.2014; 19(4): 297.     CrossRef
  • Diet-Related Health Risk Appraisal for Cardiometabolic Diseases of the College Students in Gyunggi-do
    Hyung-Sook Kim
    The Korean Journal of Community Living Science.2014; 25(1): 89.     CrossRef
  • 144 View
  • 5 Download
  • 15 Crossref
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[English]
Effects of Dietary Protein and Calcium Levels on Iron and Zine Balance in Young Korean Women
Kisun Nam, Kyungwon Kim, Jaoeok Koo, Haymie Choi
Korean J Community Nutr 1998;3(2):218-227.   Published online May 31, 1998
AbstractAbstract PDF
No abstract available.
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