The Physical Development and Dietary Intake for Korean Children and Adolescents: Food and Nutrient Intake.
- Author:
Yoon Ju SONG
1
;
Hyo Jee JOUNG
;
Young Nam KIM
;
Hee Young PAIK
Author Information
1. Human Ecology Institute, Department of Food and Nutrition, Seoul National University, Seoul 151-742, Korea. hypaik@snu.ac.kr
- Publication Type:Original Article
- Keywords:
food intake;
nutrient intake;
dietary pattern;
3-day food record;
elementary school;
middle school
- MeSH:
Adolescent*;
Ascorbic Acid;
Calcium;
Child*;
Cholesterol;
Eating;
Education;
Energy Intake;
Female;
Hand;
Humans;
Milk;
Riboflavin;
Seoul;
Vegetables
- From:The Korean Journal of Nutrition
2006;39(1):50-57
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The aim of this study was to evaluate the food and nutrient intakes in 5th to 8th grade school boys and girls. A total of 1,333 students were recruited from 1 elementary and 1 middle school, both located in Seoul. The data on food and nutrients intake were collected by 3-day food record. The food intake was calculated as the percentage of total energy intake according to 21 food subgroups. The consumption of noodles, and meat's products (including ham and sausage) groups were higher in 7th and 8th grade than 5th and 6th grade. On the other hand consumption of vegetables and milk and its products groups were lower in 7th and 8th grade. As results, calcium, riboflavin, and vitamin C intakes were lower in 7th and 8th grade students. Dietary patterns by cluster analysis resulted in 77% of subjects with traditional pattern based rice and kimchi, and 23% with modified pattern. All students regardless of grades showed high fat intake, above 20 percent energy intake from fat, and high cholesterol intakes. In conclusion, there was significant difference between 5th and 6th grade primary school students and 7th and 8th junior school students regarding food and nutrient intakes. It should be necessary to provide proper nutrient education and monitoring in order to establish good dietary profile.
