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- [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
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Abstract
PDF
PubReader - 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
Citations to this article as recorded by
- The association between COVID-19 and changes in food consumption in Korea: analyzing the microdata of household income and expenditure from Statistics Korea 2019–2022
Haram Eom, Kyounghee Kim, Seonghwan Cho, Junghoon Moon
Journal of Nutrition and Health.2024; 57(1): 153. CrossRef - Development of a food exchange atlas for Sri Lankan adults
Ranil Jayawardena, Dhanushya T. Jeyakumar, Manoja Gamage
Journal of Food Composition and Analysis.2023; 118: 105154. CrossRef - Development and validation of a nutrition literacy assessment tool for young adults
Seokyoung Ahn, Bogyeong Kim, Mihyang Um, Yookyung Park, Seunghee Kye
Journal of Nutrition and Health.2020; 53(2): 175. CrossRef - A Study on Decision Making by Visualization with Food Nutrition Information
Sang-heon Oh, Sung-Hee Kim
Journal of Digital Contents Society.2020; 21(2): 357. CrossRef
- The association between COVID-19 and changes in food consumption in Korea: analyzing the microdata of household income and expenditure from Statistics Korea 2019–2022
- 49 View
- 1 Download
- 4 Crossref
- [English]
- Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students
- Ha Yeon Lee, Youngnam Kim
- Korean J Community Nutr 2014;19(3):274-282. Published online June 30, 2014
- DOI: https://doi.org/10.5720/kjcn.2014.19.3.274
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Abstract
PDFPubReader
- OBJECTIVES
The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning.
METHODS
The food groups in the target pattern were divided into detailed food items, and intake number were assigned to each food items based on the revised standard food composition table. The validity of revised target pattern was examined. Menu planning according to the revised target pattern was made available to 305 male and female middle school students and the nutritional assessment of the menu plan were carried out using SPSS WIN 12.0.
RESULTS
The energy contents, energy contribution ratios of carbohydrate, fat, and protein, and 4 minerals' and 6 vitamins' contents of the revised target pattern were adequate. The average energy contents of the menu planned according to revised target pattern were 400~500 kcal higher than that of the revised target pattern when the revised standard food composition was applied. The energy contribution ratios of fat were 28.9%, close to maximum of acceptable macronutrient distribution range (AMDR) (30%), and that of carbohydrate were 54.5%, lower than minimum of AMDR (55%). The nutrient adequacy ratios (NARs) of calcium and vitamin C were less than 1.0. According to index of nutritional quality (INQ) of food items, kimchi, milkdairy products, and soybean curd were energy efficient source for calcium, kimchi, fruit, vegetable and seaweed were energy efficient source for vitamin C, with INQ of food items were higher or close to 2.0. Kimchi was the best energy efficient source of calcium and vitamin C.
CONCLUSIONS
Revised target pattern based on the adolescent's foods intake was not good enough for balanced menu planning by adolescents, because what they ate and what they wanted to eat were very much different. Detailed guidance for food selection is necessary in each food items. -
Citations
Citations to this article as recorded by- Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean Journal of Community Nutrition.2018; 23(5): 411. CrossRef - Designing optimized food intake patterns for Korean adults using linear programming (I): analysis of data from the 2010~2014 Korea National Health and Nutrition Examination Survey
Kana Asano, Hongsuk Yang, Youngmi Lee, Jihyun Yoon
Journal of Nutrition and Health.2018; 51(1): 73. 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 - Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(1): 21. CrossRef
- Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
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- 5 Crossref
- [English]
- Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size
- Jung Ok Kim, Youngnam Kim
- Korean J Community Nutr 2013;18(4):333-343. Published online August 31, 2013
- DOI: https://doi.org/10.5720/kjcn.2013.18.4.333
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Abstract
PDFPubReader
- It is important to prepare and execute the menu plan for proper and balanced intake of nutrients in the adolescence. This study investigated the new approach for planning menu by ordinary meal pattern based on cooked foods groups. The amounts of cooked foods in the menu plan assumed to be single serving size. The middle school second graders participated for the study. A total of 313 questionnaires were analyzed using CAN-pro 3.0 and SPSS WIN 12.0 program. The average content of energy in the menu plan was 2,453 kcal, the average ratios of energy contribution by carbohydrate, protein and fat were 54.3%, 17.9%, 27.8%, respectively. A total of 56.9% menu plans (94.9% of male and 8.7% of female students') were below the lowest limit of optimum carbohydrate energy ratio of 55%. A total of 29.1% menu plans (33.1% of male and 23.9% of female students') were exceed the highest limit of optimum fat energy ratio of 30%. The NAR of minerals and vitamins were all 1.0 except for calcium (0.92) and folate (0.88). When INQ of the individual cooked food groups were calculated, kimch was the highest in all minerals and vitamins examined, suggesting that kimch may be the best source for all minerals and vitamins, including calcium and folate with the minimum change in energy content. In conclusion, the menu plan by ordinary meal pattern in this study was low in carbohydrate, high in fat, and contained enough minerals and vitamins except for calcium and folate for middle school students.
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Citations
Citations to this article as recorded by- Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving
Mi-Hyun Kim, In-Young Choi, Jee-Young Yeon
Journal of Nutrition and Health.2021; 54(5): 560. 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 - Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(1): 21. CrossRef - Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students
Ha Yeon Lee, Youngnam Kim
Korean Journal of Community Nutrition.2014; 19(3): 274. CrossRef
- Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving
- 51 View
- 0 Download
- 6 Crossref
- [English]
- Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls
- A Rom Kim, Mi Jeong Kim, Youngnam Kim
- Korean J Community Nutr 2011;16(3):375-385. Published online June 30, 2011
- DOI: https://doi.org/10.5720/kjcn.2011.16.3.375
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Abstract
PDFPubReader
- The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in Chungnam area participated. The data was collected by questionnaire and analyzed by using SPSS WIN 12.0. Although both teacher and student groups had fairly good knowledge on preparing menu plans related concepts, they rarely make use any menu planning currently. More than 85% of menu plans investigated exceeded their energy goal in the target pattern. The energy contribution ratios of carbohydrate: protein: fat were 56.1%: 17.4%: 26.5% in teachers' menu plan and 55.1%: 17.2%: 27.7% in students' menu plan. The NAR of the protein, phosphorous, iron, zinc, vitamin A and C, thiamin, riboflavin, niacin, B6 was 1 or near 1. But in case of calcium, 56.5% of the menu plan prepared by the students was less than 1, and in case of folate 75.3% of teachers', and 85.1% of students' were less than NAR 1. The MAR of the 12 nutrients examined were 0.98, 0.97, and the DVS were 51, 49 for menu plan prepared by teachers and students, respectively.
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Citations
Citations to this article as recorded by- 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 - Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan
Mi Jin Park, Youngnam Kim
Korean Journal of Community Nutrition.2015; 20(1): 21. CrossRef - Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students
Ha Yeon Lee, Youngnam Kim
Korean Journal of Community Nutrition.2014; 19(3): 274. CrossRef - Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size
Jung-Ok Kim, Youngnam Kim
Korean Journal of Community Nutrition.2013; 18(4): 333. CrossRef - Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety
Hye-Young Kim, Il-Sun Yang, In-Sook Chae, Bo-Sook Yi, Moon-Kyung Park, Ha-Young Kim, Tae-Seok Kang, Dong-Gil Leem, Jin-Ha Lee, Hae-Young Lee
Korean Journal of Community Nutrition.2013; 18(3): 243. CrossRef
- Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
- 55 View
- 1 Download
- 6 Crossref
- [English]
- Evaluation of Menus Using Antioxidant-Rich Foods at a Congregate Meal Program for the Korean Elderly
- Seon Joo Park, Hae Jeung Lee, Haymie Choi
- Korean J Community Nutr 2006;11(6):761-770. Published online December 31, 2006
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Abstract
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- The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A, vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons/day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber, calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.
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