Korean Journal of Community Nutrition

Original Articles

[English]
Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea: Yeon Kyung Lee, Mi Kyeong Choi, Taisun Hyun, Eun Soon Lyu, Haeryun Park, Hee Kyong Ro, Young Ran Heo; Korean J Community Nutr 2020;25(1):32-47. Published online February 29, 2020; DOI: https://doi.org/10.5720/kjcn.2020.25.1.32

OBJECTIVES
Calcium (Ca) is an insufficiently consumed nutrient, whereas phosphorus (P) intake has exceeded the recommended intake level in Korea over the past decade. The purpose of this study was to analyze dietary Ca and P intakes and their contribution rate according to dish groups.
METHODS
A 24-hour dietary recall survey of 640 healthy adults (aged 19â€“69 years) was undertaken twice in four Korean provinces. Dietary Ca and P intakes and their rates of contribution from 31 major dish groups were analyzed and compared by gender, age group, and region.
RESULTS
The average Ca and P intakes of the subjects were 542.1 Â± 222.2 mg/d and 1,068.3 Â± 329.0 mg/d, respectively. The intakes of Ca and P as percentages of recommended nutrients intake (RNI%) were 71.7 Â± 29.8% and 152.6 Â± 47%, respectively, and the percentages under the estimated average requirement were 60.3% for Ca and 3.8% for P. The RNI% of Ca was not significantly different between males and females, but was significantly higher in subjects in the sixties age group than in other age groups and was significantly lower in the Korean capital than in other regions. The RNI% of P did not significantly differ by gender or age groups, but it was significantly higher in the capital than in Gyeong-sang. The five major dish groups contributing to Ca intake (contribution rate) were milks/dairy products 69.2 Â± 109.2 mg/d (12.6%), soups 55.6 Â± 69.6 mg/d (10.1%), stir-fried foods 53.1 Â± 70.7 mg/d (9.7%), stews 43.4 Â± 85.4 mg/d (7.9%), and kimchi 38.4 Â± 31.8 mg/d (7.0%). The five major dish group contributing to P intake (contribution rate) were cooked rice 160.7 Â± 107.1 mg/d (14.9%), stir-fried foods 88.5 Â± 89.4 mg/d (8.2%), soups 76.7 Â± 85.8 mg/d (7.1%), one-dish meals 63.3 Â± 94.4 mg/d (5.9%), and stews 62.6 Â± 89.3 mg/d (5.8%). The dish groups contributing to Ca and P intakes differed somewhat by gender, age group, and region.
CONCLUSIONS
Programs to improve the nutritional status of Ca and P intakes should consider the differences in Ca and P contribution rates by dish groups as well as by gender, age group, and region.

Citations

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Food Science of Animal Resources.2024;[Epub] CrossRef
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Longitudinal Effects of Serum Calcium and Phosphate Levels and Their Ratio on Incident Ischemic Heart Disease among Korean Adults
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[English]
Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan: Mi Jin Park, Youngnam Kim; Korean J Community Nutr 2015;20(1):21-29. Published online February 28, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.1.21

Abstract PDF PubReader

OBJECTIVES
Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals.
METHODS
Target pattern for Korean adolescents were revised based on the following: 1st, categorize dish groups, 2nd, calculate representative values of each dish based on the adolescent' intake amount. 3rd, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients.
RESULTS
The 11 dish groups categorized were bab; gook.tang.gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk.dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook.tang.gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. For girls, bab and gook.tang.gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk.dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were > or = 1.0 for all nutrients examined.
CONCLUSIONS
Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

Citations

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Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students
Gisun Lee, Youngnam Kim
Korean Journal of Community Nutrition.2018; 23(2): 93. CrossRef
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
Youngnam Kim
Korean Journal of Community Nutrition.2017; 22(4): 279. CrossRef
Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(2): 87. CrossRef
Validation of Nutrient Intake Estimation based on One Serving Size
Yi-Yeong Kim, Mi-Hyun Kim, Mi-Kyeong Choi
The Korean Journal of Food And Nutrition.2015; 28(5): 871. CrossRef

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