Korean Journal of Community Nutrition

Original Articles

[English]
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015: Youngnam Kim; Korean J Community Nutr 2017;22(4):279-288. Published online August 31, 2017; DOI: https://doi.org/10.5720/kjcn.2017.22.4.279

OBJECTIVES
Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in â€˜DRI for Koreans 2015â€™ were analyzed to verify whether such expectation was fulfilled.
METHODS
Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in â€˜DRI for Koreansâ€™. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the â€˜DRI for Koreans 2015â€™.
RESULTS
Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were â‰¥ 40% by food groups were as follows: grain group in energy and carbohydrate; meatÂ·fishÂ·eggÂ·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milkÂ·dairy products group in calcium.
CONCLUSIONS
RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fatÂ·sugar food group assigned in Target Pattern and condiment.

Citations

Citations to this article as recorded by

A Causal Relationship between Vitamin C Intake with Hyperglycemia and Metabolic Syndrome Risk: A Two-Sample Mendelian Randomization Study
Meiling Liu, Sunmin Park
Antioxidants.2022; 11(5): 857. CrossRef
Inverse association of a traditional Korean diet composed of a multigrain rice-containing meal with fruits and nuts with metabolic syndrome risk: The KoGES
Min Jung Kim, Haeng Jeon Hur, Dai Ja Jang, Myung-Sunny Kim, Sunmin Park, Hye Jeong Yang
Frontiers in Nutrition.2022;[Epub] CrossRef

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[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

Abstract PDF PubReader

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

Citations to this article as recorded by

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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