A Study on the School Lunch Program Served by the Elementary Schools in Muan: An Analysis of Nutrients and Diversity of Menu.
- Author:
Hyeon A KIM
1
;
Hye Jung PARK
Author Information
1. Department of Food and Nutrition, Mokpo National University, Muan, Korea.
- Publication Type:Original Article
- Keywords:
school lunch program;
nutrient contents;
nutrient densities;
nutrient adequancy ratio;
food group intake
- MeSH:
Ascorbic Acid;
Calcium;
Child;
Female;
Food Preferences;
Fruit;
Humans;
Iron;
Lunch*;
Meals;
Niacin;
Nutritionists;
Phosphorus;
Sodium
- From:Korean Journal of Community Nutrition
1999;4(1):74-82
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.
