A-Rom Kim; Mi-Jeong Kim; Youngnam Kim

doi:10.5720/kjcn.2011.16.3.375

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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 Journal of Community Nutrition 2011;16(3):375-385.
DOI: https://doi.org/10.5720/kjcn.2011.16.3.375
Published online: June 30, 2011

Home Economics Education, Graduate School of Korea National University of Education, Chungbuk, Korea.

¹Sinmuk Primary School, Seoul, Korea.

²Department of Home Economics Education, Korea National University of Education, Chungbuk, Korea.

Corresponding author: Youngnam Kim, Department of Home Economics Education, Korea National University of Education, 363-791 Darak-ri, Gangnae-myeon, Chungwon-gun, Chungbuk, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: February 14, 2011 • Revised: April 8, 2011 • Accepted: June 2, 2011

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Abstract
REFERENCES

Abstract

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.
Keywords: target pattern; menu plan; nutrient adequacy ratio; mean adequacy ratio; dietary variety score

REFERENCES

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Table 1

Suggested serving of each food group in the target pattern of 1,900kcal and 2,000kcal for woman1)

1) Fat, nuts and sugar group(4 servings) is excluded in menu planning because of substitution in the process of cooking(Dietary Reference Intakes for Koreans, 2010)

Table 2

General characteristics of the teachers participated 81 (100.0)

Table 3

Knowledge on the concepts related to the menu planning

1) The 10 teachers were excluded whom no experience on teaching of manu planning and target pattern

1 = don't know at all ~ 5 = know very well

^***: p < 0.001

Table 4

Easy to teach, easy to learn and benefit to daily life of menu planning by target pattern

1) The 10 teachers were excluded whom no experience on teaching of manu planning and target pattern

1 = not at all ~ 5 = very much so

^**: p < 0.01, ^***: p < 0.001

Table 5

Practice of menu planning in the past & present, and intention of menu planning in the future

1) N (%)

Table 6

Energy content of the menu plan prepared by the target pattern and the percent difference of energy content to references

Mean ± SD = 2,104 ± 185 kcal (teacher); 2,293 ± 245l kcal (student)

Range: 1,549~2,454 kcal (teacher); 1,738~3,098 kcal (student)

Table 7

Energy contribution ratio and adequacy evaluation of carbohydrate and protein contribution to energy in the menu plan prepared by the target pattern

1) Dietary Reference Intakes for Koreans, 2005, 2) Mean ± SD, 3) N (%)

Table 8

Energy contribution ratio and adequacy evaluation of fat contribution to energy in the menu plan prepared by the target pattern

1) Mean ± SD

Table 9

The NAR of protein, mineral and vitamin in the menu plan prepared by the target pattern

1) N (%), 2) Non applicable, ^***: p < 0.001

Table 10

The MAR of the menu plan prepared by the target pattern

1) N (%)

^***: p < 0.001

Table 11

The DVS of the menu plan prepared by the target pattern

1) N (%)

Figure & Data

REFERENCES

Citations

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Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls

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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Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls

Table 1

Suggested serving of each food group in the target pattern of 1,900kcal and 2,000kcal for woman1)

1) Fat, nuts and sugar group(4 servings) is excluded in menu planning because of substitution in the process of cooking(Dietary Reference Intakes for Koreans, 2010)

Table 2

General characteristics of the teachers participated 81 (100.0)

Table 3

Knowledge on the concepts related to the menu planning

1) The 10 teachers were excluded whom no experience on teaching of manu planning and target pattern

1 = don't know at all ~ 5 = know very well

^***: p < 0.001

Table 4

Easy to teach, easy to learn and benefit to daily life of menu planning by target pattern

1) The 10 teachers were excluded whom no experience on teaching of manu planning and target pattern

1 = not at all ~ 5 = very much so

^**: p < 0.01, ^***: p < 0.001

Table 5

Practice of menu planning in the past & present, and intention of menu planning in the future

1) N (%)

Table 6

Energy content of the menu plan prepared by the target pattern and the percent difference of energy content to references

Mean ± SD = 2,104 ± 185 kcal (teacher); 2,293 ± 245l kcal (student)

Range: 1,549~2,454 kcal (teacher); 1,738~3,098 kcal (student)

Table 7

Energy contribution ratio and adequacy evaluation of carbohydrate and protein contribution to energy in the menu plan prepared by the target pattern

1) Dietary Reference Intakes for Koreans, 2005, 2) Mean ± SD, 3) N (%)

Table 8

Energy contribution ratio and adequacy evaluation of fat contribution to energy in the menu plan prepared by the target pattern

1) Mean ± SD

Table 9

The NAR of protein, mineral and vitamin in the menu plan prepared by the target pattern

1) N (%), 2) Non applicable, ^***: p < 0.001

Table 10

The MAR of the menu plan prepared by the target pattern

1) N (%)

^***: p < 0.001

Table 11

The DVS of the menu plan prepared by the target pattern

1) N (%)

Table 1 Suggested serving of each food group in the target pattern of 1,900kcal and 2,000kcal for woman1)

1) Fat, nuts and sugar group(4 servings) is excluded in menu planning because of substitution in the process of cooking(Dietary Reference Intakes for Koreans, 2010)

Table 2 General characteristics of the teachers participated 81 (100.0)

Table 3 Knowledge on the concepts related to the menu planning

1) The 10 teachers were excluded whom no experience on teaching of manu planning and target pattern

1 = don't know at all ~ 5 = know very well

^***: p < 0.001

Table 4 Easy to teach, easy to learn and benefit to daily life of menu planning by target pattern

1) The 10 teachers were excluded whom no experience on teaching of manu planning and target pattern

1 = not at all ~ 5 = very much so

^**: p < 0.01, ^***: p < 0.001

Table 5 Practice of menu planning in the past & present, and intention of menu planning in the future

1) N (%)

Table 6 Energy content of the menu plan prepared by the target pattern and the percent difference of energy content to references

Mean ± SD = 2,104 ± 185 kcal (teacher); 2,293 ± 245l kcal (student)

Range: 1,549~2,454 kcal (teacher); 1,738~3,098 kcal (student)

Table 7 Energy contribution ratio and adequacy evaluation of carbohydrate and protein contribution to energy in the menu plan prepared by the target pattern

1) Dietary Reference Intakes for Koreans, 2005, 2) Mean ± SD, 3) N (%)

Table 8 Energy contribution ratio and adequacy evaluation of fat contribution to energy in the menu plan prepared by the target pattern

1) Mean ± SD

Table 9 The NAR of protein, mineral and vitamin in the menu plan prepared by the target pattern