Adolescents' Nutrient Intake Determined by Plate Waste at School Food Services.
- Author:
Kyung Eun LEE
1
Author Information
1. Department of Food & Nutrition, Seoul Women's University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
school food service;
middle schools;
nutrient consumption;
plate waste
- MeSH:
Calcium;
Diet;
Education;
Female;
Food Services*;
Gyeonggi-do;
Humans;
Iron;
Niacin;
Nutritionists;
Recommended Dietary Allowances;
Riboflavin;
Seoul;
Thiamine;
Vitamin A
- From:Korean Journal of Community Nutrition
2005;10(4):484-492
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed 67% of the menus they were served. By menu category, the students consumed more than 90% of the rice and one-dish foods they were served. Kimchis (54%) and soups/stews (55%) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin B2. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin B1, vitamin B2, and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin B2. During the 3-day periods, the served and consumed menus provided 27% and 24% of energy from fat, which exceeded the recommended proportion of 20%. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.
