Gisun Lee; Youngnam Kim

doi:10.5720/kjcn.2018.23.2.93

Articles

Page Path: HOME > Korean J Community Nutr > Volume 23(2); 2018 > Article

Research Article
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):93-101.
DOI: https://doi.org/10.5720/kjcn.2018.23.2.93
Published online: April 30, 2018

Department of Home Economics Education, Korea National University of Education, Cheongju 28173, Korea.

Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250 Taeseongtabyeon-ro, Gangnaemyeon, Heungdeok-gu, Cheongju, Chungbuk, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: March 29, 2018 • Revised: April 26, 2018 • Accepted: April 26, 2018

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

140 Views
1 Download

Full Article

Download PDF

Abstract
REFERENCES

Abstract

Objectives
With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal.
Methods
From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation.
Results
The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups.
Conclusions
The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.
Keywords: single-dish meal; representative energy content; representative nutrient content; energy contribution ratio; INQ

REFERENCES

1. Statistics Korea. Indicator of population and household [internet]. Korean Statistical Information Service; 2016; cited 2017 Mar 12]. Available from: http://kosis.kr/.
2. Kwon JE, Park HJ, Lim HS, Chyun JH. The relationships of dietary behavior, food intake, and life satisfaction with family meal frequency in middle school students. Korean J Food Cult 2013; 28(3): 272-281.Article
3. Lee KI, Hwang YJ, Ban HJ, Lim SJ, Jin HJ, Lee HS. Impact of the growth of single-person households on the food market and policy tasks. Korea Rural Economic Institute; 2015 10. Report No. 762.
4. Lee SL, Lee SJ. The effects of eating habit and food consumption lifestyles on dietary life satisfaction of one-person households. J Consum Cult 2016; 19(3): 115-133.Article
5. Doopedia T. Single dish meal [Internet]. Doosan corporation; 2017; cited 2017 Feb 21]. Available from: http://www.doopediat.com/.
6. The Korean Home Economics Association. Several recipes of food exhibits. Fam Environ Res 1960; 2(1): 321-327.
7. Ministry of Health and Welfare, The Korean Nutrition Society. Dietary reference intakes for Koreans 2015. Sejong: The Korean Nutrition Society; 2015. p. vii-xii. p. 950-954.
8. Kim SY, Kim Y. Nutritional adequacy of one-dish meals in the middle and high school technology & home economics textbooks cooking practice units. J Korean Home Econ Educ Assoc 2007; 19(4): 175-185.
9. Kim S. A study on food preference of airmen in Cheongjucentered around traditional dishes A La Carte [master's thesis]. Sookmyung Women's University; 2002.
10. Kim SH, Cha MH, Kim YK. High school students' preferences and food intake on menu items offered by school foodservice in Daegu. J Korean Soc Food Sci Nutr 2006; 35(7): 945-954.Article
11. Lee YJ, Chang KJ. Preliminary study on the establishment of proper portion using consumed size and food preference of frequently served meals in the elementary school lunch program in Inchon: I. A study on food preference of frequently served meals in the elementary school. J Korean Diet Assoc 1998; 4(2): 123-131.
12. Lee JH. A study on the satisfaction of food service and food preferences of middle school students [master's thesis]. Dankook University; 2003.
13. Yim KS, Lee TY. Menu analysis of the national school lunch program: The comparisons of the frequency of menu with the students' food preferences. J Korean Diet Assoc 1998; 4(2): 188-199.
14. Koh MS, Park HJ. A study on dietary habit, food preference and dietary intake of elementary school in Gwangju. J Hum Ecol 2003; 13: 1-24.
15. Seo KH, Yoon HH. Preference and utilization of instant foods of university students studying tourism science. J Korean Soc Food Sci Nutr 2004; 33(2): 356-364.
16. Cheong SH, Chang KJ. Regional differences in taste and food preferences of college students attending nutritional education via internet I. Main and side dishes. Korean J Community Nutr 2005; 10(6): 845-859.
17. Choi YS, Yoo YJ, Kim JG, Nam SM, Jung ME, Chung CK. Food preferences and nutrient intakes of college students in Kangwon province. J Korean Soc Food Sci Nutr 2001; 30(1): 175-182.
18. Kim SA. Development of recipes for family meals (600 kcal). Korean J Diet Cult 1994; 9(3): 277-288.
19. Kim SY, Min SO, Lee MW, Ryu SA. Combination preferences of side dishes and one-dish items to develop set menus for school food service. Korean J Nutr 2006; 39(3): 307-315.
20. The Korean Nutrition Society. CAN-Pro 4.0 for professional. The Korean Nutrition Society; 2011.
21. Lee HJ. Food culture of Korea. 6th revision. Seoul: Sinkwang; 2007. p. 167-186.
22. Park MJ, Kim Y. Revision of the target pattern based on single serving size of dishes for Korean adolescent meal plan. Korean J Community Nutr 2015; 20(1): 21-29.
23. Park MJ, Kim Y. Proposition and application of a dish-based target pattern for Korean adolescent girls. Korean J Community Nutr 2015; 20(2): 87-95.
24. Bae YK, Kim Y. A study on the kinds and characteristics of fast foods. J Korean Home Econ Educ Assoc 2016; 28(3): 79-88.
25. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea National Health and Nutrition Examination Survey (KNHANES IV-1). Seoul: Korea Centers for Disease Control and Prevention; 2008. p. 482-486.
26. Gibson RS. Principles of nutritional assessment. New York: Oxford University Press; 1990. p. 143-145.
27. Kim KA, Kim SJ, Jung LH, Jeon ER. A study on the kinds and characteristics of fast foods. Korean J Food Cookery Sci 2003; 19(2): 144-154.
28. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. The Korea Health Statistics 2015: Korea National Health and Nutrition Examination Survey (KNHANES VI-3). Sejong: Ministry of Health and Welfare; 2016. p. 36-43. p. 222. p. 232-233.
29. Kim Y. Recommended intake and dietary intake of vitamin A for Koreans by unit of retinol activity equivalent. Korean J Community Nutr 2016; 21(4): 344-353.

Table 1

Food item grouping of single dish meal analyzed

1) Total No. of food items engaged

Table 2

Study subject

Table 3

Question items covered in survey questionnaire

1) Delicious, easy to cook, fast preparation, low price, nutritious, low calorie

Table 4

Intake frequency calculation

Table 5

Approval score of single dish meal's merits

1) Mean ± SD, 1 (not at all) ~ 7 (very much so)

^*: p<0.05, ^**: P<0.01

Table 6

Preference score and intake frequency of single dish meal

1) 1 (dislike very much) ~ 7(like very much)

2) N/week

3) Mean ± SD

Table 7

Representative energy content of single dish meal

1) M ± SD

2) The average of bibimbab 394, fried rice 433, topped rice 462, & rolled rice 450 kcal

3) The average of warm noodle 380. cold noodle 424, seasoned noodle 445, & dukgook 389 kcal

4) The average of sandwich 424 & burger 435 kcal

Table 8

Energy contribution ratio of carbohydrate, fat, and protein of single dish meal

Table 9

INQ of single dish meal

1) Boy/Girl

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students

Korean J Community Nutr. 2018;23(2):93-101. Published online April 30, 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.2.93

XML Download

We recommend

Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students

Table 1

Food item grouping of single dish meal analyzed

1) Total No. of food items engaged

Table 2

Study subject

Table 3

Question items covered in survey questionnaire

1) Delicious, easy to cook, fast preparation, low price, nutritious, low calorie

Table 4

Intake frequency calculation

Table 5

Approval score of single dish meal's merits

1) Mean ± SD, 1 (not at all) ~ 7 (very much so)

^*: p<0.05, ^**: P<0.01

Table 6

Preference score and intake frequency of single dish meal

1) 1 (dislike very much) ~ 7(like very much)

2) N/week

3) Mean ± SD

Table 7

Representative energy content of single dish meal

1) M ± SD

2) The average of bibimbab 394, fried rice 433, topped rice 462, & rolled rice 450 kcal

3) The average of warm noodle 380. cold noodle 424, seasoned noodle 445, & dukgook 389 kcal

4) The average of sandwich 424 & burger 435 kcal

Table 8

Energy contribution ratio of carbohydrate, fat, and protein of single dish meal

Table 9

INQ of single dish meal

1) Boy/Girl

Table 1 Food item grouping of single dish meal analyzed

1) Total No. of food items engaged

Table 2 Study subject

Table 3 Question items covered in survey questionnaire

1) Delicious, easy to cook, fast preparation, low price, nutritious, low calorie

Table 4 Intake frequency calculation

Table 5 Approval score of single dish meal's merits

1) Mean ± SD, 1 (not at all) ~ 7 (very much so)

^*: p<0.05, ^**: P<0.01

Table 6 Preference score and intake frequency of single dish meal

1) 1 (dislike very much) ~ 7(like very much)

2) N/week

3) Mean ± SD

Table 7 Representative energy content of single dish meal

1) M ± SD

2) The average of bibimbab 394, fried rice 433, topped rice 462, & rolled rice 450 kcal

3) The average of warm noodle 380. cold noodle 424, seasoned noodle 445, & dukgook 389 kcal

4) The average of sandwich 424 & burger 435 kcal

Table 8 Energy contribution ratio of carbohydrate, fat, and protein of single dish meal