Jung-Ok Kim; Youngnam Kim

doi:10.5720/kjcn.2013.18.4.333

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Original Article
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):333-343.
DOI: https://doi.org/10.5720/kjcn.2013.18.4.333
Published online: August 31, 2013

Mooju Middle School, Jeonbuk, Korea.

¹Department of Home Economics Education, Korea National University of Education, Chungbuk, Korea.

Corresponding author: Youngnam Kim, 250 Taeseongtabyeon-ro, Gangnae-myeon, Cheongwon-gun, Chungcheongbuk-do, 363-891. Korea National University of Education. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: March 4, 2013 • Revised: May 23, 2013 • Accepted: August 21, 2013

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
NOTES
REFERENCES

Abstract

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.
Keywords: ordinary meal pattern; menu plan; nutrient adequacy ratio; index of nutritional quality

NOTES

This research was supported by 2012 KNUE research grants from Korea National University of Education.

REFERENCES

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Table 1

Dietary life related characteristics of the participants

1) N (%)

2) Multiple choice

Table 2

Evaluation of energy content in the menu plan based on the estimated energy requirement in the Dietary Reference Intakes for Koreans¹⁾

1) Ministry of Health & Welfare et al. 2010

2) Mean ± SD

3) N (%)

Table 3

Energy content and energy contribution ratio of the menu plan

1) Mean ± SD

2) CV (%) = (SD / Mean) × 100

^***: P < 0.001

Table 4

Evaluation of energy contribution ratio of carbohydrate, protein, and fat in the menu plan based on AMDR

1) N (%)

Table 5

The mineral and vitamin content of the menu plan

1) Mean ± SD

2) CV (%) = (SD / Mean) × 100

^*: P < 0.05, ^***: P < 0.001

Table 6

The mineral and vitamin content of the menu plan by the kind of dishes

1) Meat · fish · egg · bean

2) Mean ± SD

3) %

Table 7

NAR and percentage of recommended intake of calcium and folate in the menu plan

1) Mean ± SD

2) N (%)

^***: P < 0.001

Table 8

Index of nutrient quality(INQ) of the menu plan by the kind of dishes

1) Meat · fish · egg · bean

2) Mean ± SD

Figure & Data

REFERENCES

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Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size

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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Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size

Table 1

Dietary life related characteristics of the participants

1) N (%)

2) Multiple choice

Table 2

Evaluation of energy content in the menu plan based on the estimated energy requirement in the Dietary Reference Intakes for Koreans¹⁾

1) Ministry of Health & Welfare et al. 2010

2) Mean ± SD

3) N (%)

Table 3

Energy content and energy contribution ratio of the menu plan

1) Mean ± SD

2) CV (%) = (SD / Mean) × 100

^***: P < 0.001

Table 4

Evaluation of energy contribution ratio of carbohydrate, protein, and fat in the menu plan based on AMDR

1) N (%)

Table 5

The mineral and vitamin content of the menu plan

1) Mean ± SD

2) CV (%) = (SD / Mean) × 100

^*: P < 0.05, ^***: P < 0.001

Table 6

The mineral and vitamin content of the menu plan by the kind of dishes

1) Meat · fish · egg · bean

2) Mean ± SD

3) %

Table 7

NAR and percentage of recommended intake of calcium and folate in the menu plan

1) Mean ± SD

2) N (%)

^***: P < 0.001

Table 8

Index of nutrient quality(INQ) of the menu plan by the kind of dishes

1) Meat · fish · egg · bean

2) Mean ± SD

Table 1 Dietary life related characteristics of the participants

1) N (%)

2) Multiple choice

Table 2 Evaluation of energy content in the menu plan based on the estimated energy requirement in the Dietary Reference Intakes for Koreans1)

1) Ministry of Health & Welfare et al. 2010

2) Mean ± SD

3) N (%)

Table 3 Energy content and energy contribution ratio of the menu plan

1) Mean ± SD

2) CV (%) = (SD / Mean) × 100

^***: P < 0.001

Table 4 Evaluation of energy contribution ratio of carbohydrate, protein, and fat in the menu plan based on AMDR

1) N (%)

Table 5 The mineral and vitamin content of the menu plan

1) Mean ± SD

2) CV (%) = (SD / Mean) × 100

^*: P < 0.05, ^***: P < 0.001

Table 6 The mineral and vitamin content of the menu plan by the kind of dishes

1) Meat · fish · egg · bean

2) Mean ± SD

3) %

Table 7 NAR and percentage of recommended intake of calcium and folate in the menu plan

1) Mean ± SD

2) N (%)

^***: P < 0.001

Table 8 Index of nutrient quality(INQ) of the menu plan by the kind of dishes