Gisun Lee; Youngnam Kim

doi:10.5720/kjcn.2018.23.2.93

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Research Article
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):93-101.
DOI: https://doi.org/10.5720/kjcn.2018.23.2.93
Published online: April 30, 2018

Department of Home Economics Education, Korea National University of Education, Cheongju 28173, Korea.

Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250 Taeseongtabyeon-ro, Gangnaemyeon, Heungdeok-gu, Cheongju, Chungbuk, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

• Received: March 29, 2018 • Revised: April 26, 2018 • Accepted: April 26, 2018

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
With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal.
Methods
From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich·burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/warm noodle, cold noodle, seasoned noodle, dukgook/porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation.
Results
The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of single-dish meals were ≥ 5.00 (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ≥ 1/week. The representative energy of steamed rice, noodle, sandwich·burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich·burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups.
Conclusions
The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk·dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.
Keywords: single-dish meal; representative energy content; representative nutrient content; energy contribution ratio; INQ

REFERENCES

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Table 1

Food item grouping of single dish meal analyzed

1) Total No. of food items engaged

Table 2

Study subject

Table 3

Question items covered in survey questionnaire

1) Delicious, easy to cook, fast preparation, low price, nutritious, low calorie

Table 4

Intake frequency calculation

Table 5

Approval score of single dish meal's merits

1) Mean ± SD, 1 (not at all) ~ 7 (very much so)

^*: p<0.05, ^**: P<0.01

Table 6

Preference score and intake frequency of single dish meal

1) 1 (dislike very much) ~ 7(like very much)

2) N/week

3) Mean ± SD

Table 7

Representative energy content of single dish meal

1) M ± SD

2) The average of bibimbab 394, fried rice 433, topped rice 462, & rolled rice 450 kcal

3) The average of warm noodle 380. cold noodle 424, seasoned noodle 445, & dukgook 389 kcal

4) The average of sandwich 424 & burger 435 kcal

Table 8

Energy contribution ratio of carbohydrate, fat, and protein of single dish meal

Table 9

INQ of single dish meal

1) Boy/Girl

Figure & Data

REFERENCES

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Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students

Korean J Community Nutr. 2018;23(2):93-101. Published online April 30, 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.2.93

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Representative Nutrients Contents and Nutritional Adequacy Evaluation of Single-Dish Meal for Middle School Students

Table 1

Food item grouping of single dish meal analyzed

1) Total No. of food items engaged

Table 2

Study subject

Table 3

Question items covered in survey questionnaire

1) Delicious, easy to cook, fast preparation, low price, nutritious, low calorie

Table 4

Intake frequency calculation

Table 5

Approval score of single dish meal's merits

1) Mean ± SD, 1 (not at all) ~ 7 (very much so)

^*: p<0.05, ^**: P<0.01

Table 6

Preference score and intake frequency of single dish meal

1) 1 (dislike very much) ~ 7(like very much)

2) N/week

3) Mean ± SD

Table 7

Representative energy content of single dish meal

1) M ± SD

2) The average of bibimbab 394, fried rice 433, topped rice 462, & rolled rice 450 kcal

3) The average of warm noodle 380. cold noodle 424, seasoned noodle 445, & dukgook 389 kcal

4) The average of sandwich 424 & burger 435 kcal

Table 8

Energy contribution ratio of carbohydrate, fat, and protein of single dish meal

Table 9

INQ of single dish meal

1) Boy/Girl

Table 1 Food item grouping of single dish meal analyzed

1) Total No. of food items engaged

Table 2 Study subject

Table 3 Question items covered in survey questionnaire

1) Delicious, easy to cook, fast preparation, low price, nutritious, low calorie

Table 4 Intake frequency calculation

Table 5 Approval score of single dish meal's merits

1) Mean ± SD, 1 (not at all) ~ 7 (very much so)

^*: p<0.05, ^**: P<0.01

Table 6 Preference score and intake frequency of single dish meal

1) 1 (dislike very much) ~ 7(like very much)

2) N/week

3) Mean ± SD

Table 7 Representative energy content of single dish meal

1) M ± SD

2) The average of bibimbab 394, fried rice 433, topped rice 462, & rolled rice 450 kcal

3) The average of warm noodle 380. cold noodle 424, seasoned noodle 445, & dukgook 389 kcal

4) The average of sandwich 424 & burger 435 kcal

Table 8 Energy contribution ratio of carbohydrate, fat, and protein of single dish meal