Nutritional Evaluation of Traditional Fermented Foods by Dietary Intake of University Students in Chungnam.
- Author:
Na Young LEE
1
;
Mi Kyeong CHOI
Author Information
1. Dapartment of Human Nutrition & Food Science, Chungwoon University, Korea. mkchoi@cwunet.ac.kr
- Publication Type:Original Article
- Keywords:
traditional fermented foods;
nutritional evaluation;
university students
- MeSH:
Ascorbic Acid;
Beverages;
Calcium;
Chungcheongnam-do*;
Dietary Fats, Unsaturated;
Eating;
Female;
Humans;
Iron;
Male;
Niacin;
Nutritive Value;
Phosphorus;
Plants;
Potassium;
Riboflavin;
Sodium;
Thiamine;
Vegetable Proteins;
Vegetables;
Vitamin A;
Vitamins
- From:Journal of the Korean Dietetic Association
2003;9(2):97-105
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to evaluate nutritional value of traditional fermented foods by dietary intake of university students living in Chungnam. 210 students were asked for their daily food intake using 24-hour recall method for 3 days. And daily nutrient intakes from total foods and fermented foods were analyzed and compared. The mean weight, height, and BMI of the subjects were 67.36kg, 174.39cm, 22.15kg/m2 in men and 53.45kg, 161.86cm, 20.40kg/m2 in women, respectively. The daily intakes of protein, phosphorus, and vitamin B1 were 106.82%, 137.88%, and 108.99% of the Korean RDA. However, the energy, calcium, iron, vitamin A, vitamin B2, niacin, vitamin C intakes did not reached the RDA for Koreans. The fermented food intake was 9.09% of total food intake. And the percentages of fermented food intakes were 81.53% for Kimchi and 14.75% for Chang. The vegetable protein, vegetable oil, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, vitamin B1, vitamin B2, niacin and vitamin C intakes per 1000kcal consumption from fermented foods were significantly higher than those from total foods. The fermented food intake showed positive correlation with iron, and plant iron intakes. In conclusion, the percentage of fermented food intake was about 9% and the major items were Kimchi and alcoholi beverages in university students. Fermented food intake may be important to improve the intakes of calcium, iron and vitamin.
