A Study on Nutrient Intake Status and Food Sources of Iron by Dietary Iron Density of High School Girls in Seoul.
- Author:
Chun Soo KIM
1
;
Heeok HONG
;
Jung Sug LEE
;
Jung Yoon KIM
;
Won Jai MAENG
Author Information
1. Department of Food and Nutrition, Chung-Ang University, Ansung 456-756, Korea.
- Publication Type:Original Article
- Keywords:
nutrient intake;
high school girl;
iron food sources;
dietary iron density
- MeSH:
Animals;
Ascorbic Acid;
Body Mass Index;
Dairy Products;
Female*;
Fishes;
Folic Acid;
Humans;
Iron*;
Iron, Dietary*;
Meat;
Milk;
Ovum;
Seasons;
Seoul*;
Vegetables;
Weights and Measures
- From:The Korean Journal of Nutrition
2007;40(4):371-384
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to examine nutrient intake status and iron food sources by dietary iron density of high school girls in Seoul. The subjects of 226 girls were divided into High group (> or = 6 mg/1,000 kcal, N = 115) and Low group (< 6 mg/1,000 kcal, N = 111) by dietary iron density. The nutrient intake data obtained by 24-hour recall method were analyzed by Can pro 3.0 software. Mean age of all subjects was 16.4 years old, heights and weights of High group and Low group were 164.5 cm, 53.4 kg and 161.7 cm, 51.7 kg, respectively. The body mass index (BMI) of High group and Low group was 20.5 kg/m2 and 19.8 kg/m2, respectively. Most nutrient intakes except energy and lipid intakes of High group were higher than those of Low group. High group showed significantly higher intakes of total iron, vegetable iron and animal iron than Low group. Ca and folate intakes of High group were under 75% of the recommended intake (RI) and Ca, iron, folate and vitamin C intakes of Low group were under 65% of RI. The percentage of subjects who consumed iron less than estimated average requirements (EAR) were 40.0% in High group and 77.5% in Low group. Total food intakes of High group showed higher than that of Low group. Total animal food intakes were significantly higher and total vegetable food intakes were significantly lower in Low group than those of High group. Iron intake from meats, fishes, shell fishes and seasonings were significantly higher in High group than Low group. Iron intake from milk and dairy products were significantly lower in High group than Low group. Major food sources of iron were rice, bean curd, pork, and egg in order among both groups.
