Mi Jin Park; Youngnam Kim

doi:10.5720/kjcn.2015.20.1.21

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Research Article
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):21-29.
DOI: https://doi.org/10.5720/kjcn.2015.20.1.21
Published online: February 28, 2015

Department 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, 250 Taeseongtabyeon-ro, Cheongju, Chungbuk 361-892, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: January 8, 2015 • Revised: February 18, 2015 • Accepted: February 18, 2015

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.

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Abstract
REFERENCES

Abstract

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: 1^st, categorize dish groups, 2^nd, calculate representative values of each dish based on the adolescent' intake amount. 3^rd, 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 ≥ 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.
Keywords: target pattern; dish group; Korean adolescent meal plan; representative nutritional value; validity

REFERENCES

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Table 1

Substitution of representative dish¹⁾ to CAN Pro 4.0 dish

1) Select from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

Table 2

Dish group in target pattern for Korean adolescent meal plan

Table 3

Intake quantity and weighed value of dish in target pattern for Korean adolescent meal plan

1) dish with weighed value of ≥ 0.05

2) Data from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

3) Number of dishes listed/Total number of dishes included for weighed value calculation

Table 4

Representative nutritional value of each dish in target pattern for Korean adolescent meal plan

Table 5

Comparison of caloric contents of meat·fish·egg·legumes dish in target pattern and target pattern for Korean adolescent meal plan

1) multiples of 1 serving size

2) Representative energy value of meat·fish·egg·legume: 94 kcal/serving size

3) Representative energy value: meat dish, 214 kcal; fish dish, 125 kcal; egg dish, 95 kcal; legume dish, 130 kcal

Table 6

Serving assignment of food and dish groups in target pattern and target pattern for Korean meal plan

1) Multiples of 1 serving size

2) Excluded 6 servings of fat·sugar as condiment (230 kcal)

3) Excluded 4 servings of fat·sugar as condiment (153 kcal)

Table 7

Energy content and energy contribution ratio of carbohydrate, protein, and fat1) in target pattern for Korean meal plan

1) Calculation by representative nutrition value for dish groups and assigned numbers of serving

2) Applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

Table 8

Nutritional adequacy of minerals and vitamins¹⁾

1) Calculation by representative nutrition value for dish group and assigned number of serving

2) Calculation by applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

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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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. Published online February 28, 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.1.21

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Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan

Table 1

Substitution of representative dish¹⁾ to CAN Pro 4.0 dish

1) Select from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

Table 2

Dish group in target pattern for Korean adolescent meal plan

Table 3

Intake quantity and weighed value of dish in target pattern for Korean adolescent meal plan

1) dish with weighed value of ≥ 0.05

2) Data from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

3) Number of dishes listed/Total number of dishes included for weighed value calculation

Table 4

Representative nutritional value of each dish in target pattern for Korean adolescent meal plan

Table 5

Comparison of caloric contents of meat·fish·egg·legumes dish in target pattern and target pattern for Korean adolescent meal plan

1) multiples of 1 serving size

2) Representative energy value of meat·fish·egg·legume: 94 kcal/serving size

3) Representative energy value: meat dish, 214 kcal; fish dish, 125 kcal; egg dish, 95 kcal; legume dish, 130 kcal

Table 6

Serving assignment of food and dish groups in target pattern and target pattern for Korean meal plan

1) Multiples of 1 serving size

2) Excluded 6 servings of fat·sugar as condiment (230 kcal)

3) Excluded 4 servings of fat·sugar as condiment (153 kcal)

Table 7

Energy content and energy contribution ratio of carbohydrate, protein, and fat1) in target pattern for Korean meal plan

1) Calculation by representative nutrition value for dish groups and assigned numbers of serving

2) Applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

Table 8

Nutritional adequacy of minerals and vitamins¹⁾

1) Calculation by representative nutrition value for dish group and assigned number of serving

2) Calculation by applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

Table 1 Substitution of representative dish1) to CAN Pro 4.0 dish

1) Select from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

Table 2 Dish group in target pattern for Korean adolescent meal plan

Table 3 Intake quantity and weighed value of dish in target pattern for Korean adolescent meal plan

1) dish with weighed value of ≥ 0.05

2) Data from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

3) Number of dishes listed/Total number of dishes included for weighed value calculation

Table 4 Representative nutritional value of each dish in target pattern for Korean adolescent meal plan

Table 5 Comparison of caloric contents of meat·fish·egg·legumes dish in target pattern and target pattern for Korean adolescent meal plan

1) multiples of 1 serving size

2) Representative energy value of meat·fish·egg·legume: 94 kcal/serving size

3) Representative energy value: meat dish, 214 kcal; fish dish, 125 kcal; egg dish, 95 kcal; legume dish, 130 kcal

Table 6 Serving assignment of food and dish groups in target pattern and target pattern for Korean meal plan

1) Multiples of 1 serving size

2) Excluded 6 servings of fat·sugar as condiment (230 kcal)

3) Excluded 4 servings of fat·sugar as condiment (153 kcal)

Table 7 Energy content and energy contribution ratio of carbohydrate, protein, and fat1) in target pattern for Korean meal plan

1) Calculation by representative nutrition value for dish groups and assigned numbers of serving

2) Applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

Table 8 Nutritional adequacy of minerals and vitamins1)

1) Calculation by representative nutrition value for dish group and assigned number of serving

2) Calculation by applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)