Mi Jin Park; Youngnam Kim

doi:10.5720/kjcn.2015.20.2.87

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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):87-95.
DOI: https://doi.org/10.5720/kjcn.2015.20.2.87
Published online: April 30, 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: February 3, 2015 • Revised: April 25, 2015 • Accepted: April 28, 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
Acknowledgments
Acknowledgments
REFERENCES

Abstract

Objectives
Maintaining a balanced diet and thus health is crucial for adolescents, and the first step for balanced diet practice is meal planning. Adolescents, however, find it difficult to plan their meals. This study thus was set out to design an easier way of planning meals for adolescent girls.
Methods
A dish-based target pattern for adolescent girls was tabulated, and validity of this was examined. Meal plan applying a dish-based target pattern was prepared by 150 female middle school students, and nutritional adequacies of those meal plans were examined. Validity and adequacy were tested by energy content, energy contribution ratio, nutrient adequacy ratio (NAR), probability of nutrient inadequacy, index of nutritional quality (INQ) calculation.
Results
A dish-based target pattern with 11 dish groups was validated for nutritional adequacy. Though the NAR of calcium was 0.96, the INQ of calcium was 1.00. The average energy supply from the meal plans was 2,379 kcal, higher than the estimated energy requirement of a female middle school student, but the energy contribution ratio of carbohydrates, proteins, and fats were all adequate according to the acceptable macronutrient distribution range (AMDR). NAR of all nutrients examined were 1.0, except for calcium. The NAR and INQ of calcium were 0.87 and 0.75, respectively, and the meal plans at risk for calcium inadequacy was 19.30%.
Conclusions
A dish-based target pattern proposed for adolescent girls was valid, but the meal plan prepared by female middle school students using this approach was high in energy and low in calcium supply. To cut down the energy supply from the meal plan, it is necessary to recommend dishes low in fat and use low fat cooking methods. To increase the calcium supply, it is important to recommend seaweed and legume group dishes with higher Ca INQ food items.
Keywords: dish-based target pattern; meal plan; validity; nutritional adequacy; probability of inadequacy

Acknowledgments

This research was supported by a 2014 grant from the Korea National University of Education (2014-0079).

REFERENCES

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6. Korea Health Industry Development Institute. In-depth analysis on the dietary intake survey of infant, children and adolescents(II), pp.320 - 327. 2010; cited March 15, 2012]. Available from http://rnd.mfds.go.kr/documentReport/documentReportResult.do.
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Table 1

Calculation of predictive value (PV¹⁾) and positive PV (PV+²⁾), negative PV (PV-³⁾)

1) PV=(TP+TN)/(TP+FP+FN+TN)

2) PV+=TP/(TP+FP)

3) PV-=TN/(FN+TN)

Table 2

Representative energy and nutrition value of dish groups in dish-based target pattern

1) Park & Kim 2015

2) Bab: cooked rice

3) Gook: soup

Table 3

Target pattern and dish-based target pattern for Korean adolescent girls

1) The Korea Nutrition Society 2010

2) Bab: cooked rice

3) Gook: soup

4) Σ Energy/serving × Number of serving

Table 4

Nutritional evaluation of target pattern, dish-based target pattern, and the meal plan applying the dish-based target pattern for Korean adolescent girls

1) Lee 2014

2) For calculation of meat, fish, egg, and legume dishes, multiply 3 times to average value of meat, fish, egg, and legume dishes.

3) Mean±SD

Table 5

Dishes with selection ratio¹⁾ of ≥ 10% in the meal plan prepared by adolescent girls

1) selection ratio = {Number of selection/(150 × assigned number of serving in dish based target pattern} × 100

2) Bab: cooked rice

3) Gook: soup

4) Gui: broiling or roasting

5) Bokkeum: stir frying

6) Jim: steaming

7) Jorim: boiled down in soy sauce

8) Tuigim: deep frying

Table 6

Probability of nutrients inadequacy in the meal plan prepared by adolescent girls

1) N (%)

Table 7

Index of Nutritional Quality (INQ) of calcium in each dish of the meal plan prepared by adolescent girls

1) Bab: cooked rice

2) Mean±SD

3) Gook: soup

Table 8

Predictive value (PV) and positive, negative PVs of the dishes with high calcium content in the meal plan prepared by adolescent girls

1) Jim: steaming

2) Jorim: boiled down in soy sauce

3) Bokkeum: stir frying

4) Muchim: seasoning

Figure & Data

REFERENCES

Citations

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Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls

Korean J Community Nutr. 2015;20(2):87-95. Published online April 30, 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.2.87

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Proposition and Application of a Dish-Based Target Pattern for Korean Adolescent Girls

Table 1

Calculation of predictive value (PV¹⁾) and positive PV (PV+²⁾), negative PV (PV-³⁾)

1) PV=(TP+TN)/(TP+FP+FN+TN)

2) PV+=TP/(TP+FP)

3) PV-=TN/(FN+TN)

Table 2

Representative energy and nutrition value of dish groups in dish-based target pattern

1) Park & Kim 2015

2) Bab: cooked rice

3) Gook: soup

Table 3

Target pattern and dish-based target pattern for Korean adolescent girls

1) The Korea Nutrition Society 2010

2) Bab: cooked rice

3) Gook: soup

4) Σ Energy/serving × Number of serving

Table 4

Nutritional evaluation of target pattern, dish-based target pattern, and the meal plan applying the dish-based target pattern for Korean adolescent girls

1) Lee 2014

2) For calculation of meat, fish, egg, and legume dishes, multiply 3 times to average value of meat, fish, egg, and legume dishes.

3) Mean±SD

Table 5

Dishes with selection ratio¹⁾ of ≥ 10% in the meal plan prepared by adolescent girls

1) selection ratio = {Number of selection/(150 × assigned number of serving in dish based target pattern} × 100

2) Bab: cooked rice

3) Gook: soup

4) Gui: broiling or roasting

5) Bokkeum: stir frying

6) Jim: steaming

7) Jorim: boiled down in soy sauce

8) Tuigim: deep frying

Table 6

Probability of nutrients inadequacy in the meal plan prepared by adolescent girls

1) N (%)

Table 7

Index of Nutritional Quality (INQ) of calcium in each dish of the meal plan prepared by adolescent girls

1) Bab: cooked rice

2) Mean±SD

3) Gook: soup

Table 8

Predictive value (PV) and positive, negative PVs of the dishes with high calcium content in the meal plan prepared by adolescent girls

1) Jim: steaming

2) Jorim: boiled down in soy sauce

3) Bokkeum: stir frying

4) Muchim: seasoning

Table 1 Calculation of predictive value (PV1)) and positive PV (PV+2)), negative PV (PV-3))

1) PV=(TP+TN)/(TP+FP+FN+TN)

2) PV+=TP/(TP+FP)

3) PV-=TN/(FN+TN)

Table 2 Representative energy and nutrition value of dish groups in dish-based target pattern

1) Park & Kim 2015

2) Bab: cooked rice

3) Gook: soup

Table 3 Target pattern and dish-based target pattern for Korean adolescent girls

1) The Korea Nutrition Society 2010

2) Bab: cooked rice

3) Gook: soup

4) Σ Energy/serving × Number of serving

Table 4 Nutritional evaluation of target pattern, dish-based target pattern, and the meal plan applying the dish-based target pattern for Korean adolescent girls

1) Lee 2014

2) For calculation of meat, fish, egg, and legume dishes, multiply 3 times to average value of meat, fish, egg, and legume dishes.

3) Mean±SD

Table 5 Dishes with selection ratio1) of ≥ 10% in the meal plan prepared by adolescent girls

1) selection ratio = {Number of selection/(150 × assigned number of serving in dish based target pattern} × 100

2) Bab: cooked rice

3) Gook: soup

4) Gui: broiling or roasting

5) Bokkeum: stir frying

6) Jim: steaming

7) Jorim: boiled down in soy sauce

8) Tuigim: deep frying

Table 6 Probability of nutrients inadequacy in the meal plan prepared by adolescent girls

1) N (%)

Table 7 Index of Nutritional Quality (INQ) of calcium in each dish of the meal plan prepared by adolescent girls

1) Bab: cooked rice

2) Mean±SD

3) Gook: soup

Table 8 Predictive value (PV) and positive, negative PVs of the dishes with high calcium content in the meal plan prepared by adolescent girls