Youngnam Kim

doi:10.5720/kjcn.2017.22.4.279

Articles

Page Path: HOME > Korean J Community Nutr > Volume 22(4); 2017 > Article

Research Article
Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015: Youngnam Kim; Korean Journal of Community Nutrition 2017;22(4):279-288.
DOI: https://doi.org/10.5720/kjcn.2017.22.4.279
Published online: August 31, 2017

^†Department of Home Economics Education, Korea National University of Education, Cheongju, Korea.

Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250, Taeseongtabyeon-ro, Cheongjusi, Chungcheongbuk-do 28173, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: July 26, 2017 • Revised: August 22, 2017 • Accepted: August 22, 2017

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.

130 Views
1 Download
2 Crossref

Full Article

Download PDF

Abstract
REFERENCES

Abstract

Objectives
Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in ‘DRI for Koreans 2015’ were analyzed to verify whether such expectation was fulfilled.
Methods
Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in ‘DRI for Koreans’. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the ‘DRI for Koreans 2015’.
Results
Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ≥ 40% by food groups were as follows: grain group in energy and carbohydrate; meat·fish·egg·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk·dairy products group in calcium.
Conclusions
RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat·sugar food group assigned in Target Pattern and condiment.
Keywords: recommended menu; dietary reference intake; nutritional adequacy

REFERENCES

1. Ministry of Health and Welfare. Korea Centers for Disease Control and Prevention. Korea health statistics 2015: Korea National Health and Nutrition Examination Survey (KNHANES VI-3) [Internet]. 2016; cited 2017 Jun 28]. Available from: https://knhanes.cdc.go.kr/knhanes/sub04/sub04_03.do?classType=7.
2. National Research Council. Recommended dietary allowances. 10th ed. Washington, DC: National Academy Press; 1989. p. 1-2.
3. Ministry of Health and Welfare. The Korean Nutrition Society. Ministry of Food and Drug Safety. Dietary reference intakes for Koreans. 1st revision. Seoul: The Korean Nutrition Society; 2010. p. 524-535.
4. Ministry of Health and Welfare. The Korean Nutrition Society. Dietary reference intakes for Koreans 2015. Sejong: Ministry of Health and Welfare; 2015. p. vi-xii. p. 433. p. 944-976.
5. Kim AR, Kim MJ, Kim Y. 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.Article
6. Lee HY, Kim Y. Revision and application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students. Korean J Community Nutr 2014; 19(3): 274-282.Article
7. 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.Article
8. 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.Article
9. Kim JO, Kim Y. 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.Article
10. The Korean Nutrition Society. Food composition table CD in dietary reference intakes for Koreans. Seoul: The Korean Nutrition Society; 2005.
11. The Korean Nutrition Society. Food values of portions commonly used. Seoul: The Korean Nutrition Society; 1998. p. 47. p. 171. p. 199. p. 233. p. 279.
12. The Korean Nutrition Society. Dietary reference intakes for Koreans. Seoul: The Korean Nutrition Society; 2005. p. 331-355.
13. Kim MH, Yang KM, Yoon JM, Yoon TJ, Lee BH, Lee YS, et al. New clinical nutrition. Paju: Gigumunwhasa; 2012. p. 190.

Fig. 1

An example of Recommended Menu in ‘Dietary Reference Intakes for Koreans 2015’ (Male, 12 − 18 years)[4].

Table 1

Number of dishes listed in Recommended Menu as meal

1) N/3 meals/10 age groups

Table 2

Number of dishes listed in Recommended Menu as between-meal

1) Green tea in Recommended Menu is excluded, 2) N/10 age groups

Table 3

Multiples of single serving in Recommended Menu

1) Multiples of single serving, 2) N (%)

Table 4

Energy and Nutrients contents of the Target Pattern calculated based upon food weights and food composition table by Multiples of Dietary Reference Intakes for Koreans 2015

1) Recommended Intake, 2) Adequate Intake, 3) 65 − 74/≥ 75 years

Table 5

Number of Recommended Menu with less than Dietary Reference Intakes for Koreans

Table 6

Percent of energy derived from protein, fat, and carbohydrate in Recommended Menu

Table 7

Percentage of energy and nutrients from 5 food groups in Recommended Menu

1) Mean (SD)

Table 8

Calculation of energy content for condiment in Recommended Menu

1) Assigned serving×45 kcal/serving

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

A Causal Relationship between Vitamin C Intake with Hyperglycemia and Metabolic Syndrome Risk: A Two-Sample Mendelian Randomization Study
Meiling Liu, Sunmin Park
Antioxidants.2022; 11(5): 857. CrossRef
Inverse association of a traditional Korean diet composed of a multigrain rice-containing meal with fruits and nuts with metabolic syndrome risk: The KoGES
Min Jung Kim, Haeng Jeon Hur, Dai Ja Jang, Myung-Sunny Kim, Sunmin Park, Hye Jeong Yang
Frontiers in Nutrition.2022;[Epub] CrossRef

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

Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015

Korean J Community Nutr. 2017;22(4):279-288. Published online August 31, 2017

DOI: https://doi.org/10.5720/kjcn.2017.22.4.279

XML Download

Figure

We recommend

Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015

Fig. 1 An example of Recommended Menu in ‘Dietary Reference Intakes for Koreans 2015’ (Male, 12 − 18 years)[4].

Fig. 1

Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015

Table 1

Number of dishes listed in Recommended Menu as meal

1) N/3 meals/10 age groups

Table 2

Number of dishes listed in Recommended Menu as between-meal

1) Green tea in Recommended Menu is excluded, 2) N/10 age groups

Table 3

Multiples of single serving in Recommended Menu

1) Multiples of single serving, 2) N (%)

Table 4

Energy and Nutrients contents of the Target Pattern calculated based upon food weights and food composition table by Multiples of Dietary Reference Intakes for Koreans 2015

1) Recommended Intake, 2) Adequate Intake, 3) 65 − 74/≥ 75 years

Table 5

Number of Recommended Menu with less than Dietary Reference Intakes for Koreans

Table 6

Percent of energy derived from protein, fat, and carbohydrate in Recommended Menu

Table 7

Percentage of energy and nutrients from 5 food groups in Recommended Menu

1) Mean (SD)

Table 8

Calculation of energy content for condiment in Recommended Menu

1) Assigned serving×45 kcal/serving

Table 1 Number of dishes listed in Recommended Menu as meal

1) N/3 meals/10 age groups

Table 2 Number of dishes listed in Recommended Menu as between-meal

1) Green tea in Recommended Menu is excluded, 2) N/10 age groups

Table 3 Multiples of single serving in Recommended Menu

1) Multiples of single serving, 2) N (%)

Table 4 Energy and Nutrients contents of the Target Pattern calculated based upon food weights and food composition table by Multiples of Dietary Reference Intakes for Koreans 2015

1) Recommended Intake, 2) Adequate Intake, 3) 65 − 74/≥ 75 years

Table 5 Number of Recommended Menu with less than Dietary Reference Intakes for Koreans

Table 6 Percent of energy derived from protein, fat, and carbohydrate in Recommended Menu

Table 7 Percentage of energy and nutrients from 5 food groups in Recommended Menu