Amounts and Food Sources of Nutrients of Elementary School Lunch Menus by the Type of Foodservice and the Percent Energy from Fat.
- Author:
Hye Jeong YOUN
1
;
Young Hee HAN
;
Taisun HYUN
Author Information
1. Cheong Won Office of Education, Chungbuk, Korea.
- Publication Type:Original Article
- Keywords:
elementary school food service;
energy from fat;
saturated fatty acid;
cholesterol
- MeSH:
Ascorbic Acid;
Calcium;
Child;
Cholesterol;
Chungcheongbuk-do;
Education;
Frozen Foods;
Humans;
Iron;
Lunch*;
Meals;
Micronutrients;
Milk;
Nutritionists;
Riboflavin;
Vitamin A
- From:Korean Journal of Community Nutrition
2007;12(1):90-105
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to assess macro- and micronutrient compositions in school lunch menus based on the 'Dietary Guideline' for School Lunches. Ninety-five dieticians in elementary school in Chungbuk were asked to complete a questionnaire on characteristics of the school lunch program (such as type of foodservice, food production system), the information about dietitians (such as age, education, and job history), and the extent of the use of processed foods and frozen foods. They were asked to return the questionnaire with the menus including the name and the quantity of every food ingredient offered during a week. A total of 554 lunch menus provided for a week of June 2004 were analyzed. Average nutrient content per meal was as follows; 660 kcal, energy; 92.9 g, carbohydrate; 26.7 g, protein; 21.1 g, fat; 287 microgramRE, vitamin A; 0.5 mg, thiamin; 0.5 mg, riboflavin; 29.3 mg, vitamin C; 338.2 mg, calcium; 3.9 mg, iron; and 97 mg, cholesterol. Average percentages of energy from carbohydrate, protein and fat was 56.2%, 16.2%, and 29.0%, respectively. The mean nutrient content per meal was higher in rural-type than in urban-type schools. The weekly menu of 40% of the schools provided < 55% of energy from carbohydrate, and 39% of the schools offered lunch that provided > or =30% of energy from fat. The micronutrient content was generally high when the percent energy from fat was less than 25%. Our results showed that only 52.6% of the schools provided lunches with the energy composition as in the 'Dietary Guideline' of School Lunches. Whole Milk was the major contributor to fat, saturated fatty acid and cholesterol. We suggest that school foodservices start to provide low fat milk instead of whole milk to reduce fat, saturated fatty acid and cholesterol. If low fat milk is served instead of whole milk, percentage of energy from fat and saturated fat can be reduced from 29% to 25%, and from 10.2% to 9.1%, respectively, and cholesterol could be reduced from 97 mg to 79 mg. Efforts to meet 'Dietary Guideline' for School Lunches should be made, especially to reduce fat intake, while maintaining essential nutrient intake at sufficient levels for children.
