Open Access, Peer-reviewed
eISSN 2951-3146
    Korean J Community Nutr. 2017 Aug;22(4):279-288. Korean.
    Published online Aug 31, 2017.
    https://doi.org/10.5720/kjcn.2017.22.4.279
    Copyright © 2017 The Korean Society of Community Nutrition
    Original Article

    Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015

    Youngnam Kim†
      • †Department of Home Economics Education, Korea National University of Education, Cheongju, Korea.
    • Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250, Taeseongtabyeon-ro, Cheongjusi, Chungcheongbuk-do 28173, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, Email: youngnam@knue.ac.kr
    Received July 26, 2017; Revised August 22, 2017; Accepted August 22, 2017.

    This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Objectives

    Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in ‘DRI for Koreans 2015’ were analyzed to verify whether such expectation was fulfilled.

    Methods

    Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in ‘DRI for Koreans’. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the ‘DRI for Koreans 2015’.

    Results

    Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ≥ 40% by food groups were as follows: grain group in energy and carbohydrate; meat·fish·egg·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk·dairy products group in calcium.

    Conclusions

    RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat·sugar food group assigned in Target Pattern and condiment.

    Keywords
    recommended menu; dietary reference intake; nutritional adequacy

    Figures

    Fig. 1
    An example of Recommended Menu in ‘Dietary Reference Intakes for Koreans 2015’ (Male, 12 − 18 years)[4].

    Tables

    Table 1
    Number of dishes listed in Recommended Menu as meal

    Table 2
    Number of dishes listed in Recommended Menu as between-meal

    Table 3
    Multiples of single serving in Recommended Menu

    Table 4
    Energy and Nutrients contents of the Target Pattern calculated based upon food weights and food composition table by Multiples of Dietary Reference Intakes for Koreans 2015

    Table 5
    Number of Recommended Menu with less than Dietary Reference Intakes for Koreans

    Table 6
    Percent of energy derived from protein, fat, and carbohydrate in Recommended Menu

    Table 7
    Percentage of energy and nutrients from 5 food groups in Recommended Menu

    Table 8
    Calculation of energy content for condiment in Recommended Menu

    References

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    MeSH Terms
    Adult
    Ascorbic Acid
    Calcium
    Condiments
    Dietary Fiber
    Female
    Humans
    Meals
    Niacin
    Potassium
    Recommended Dietary Allowances*
    Riboflavin
    Vegetables
    Vitamin A
    Vitamins
    Metrics
    Share
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