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Lee, Choi, and Bae: Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls
Original Article
Korean Journal of Community Nutrition

Korean Journal of Community Nutrition 2011; 16(2): 265-277.

Published online: 30 April 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.2.265

Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls

Eon-Kyoung Lee, Young-Sun Choi1, Bok-Seon Bae

Department of Nutritional Education, Graduate School of Education, Daegu University, Gyeongsan, Korea.

1Department of Food and Nutrition, Daegu University, Gyeongsan, Korea.

Corresponding author: Bok-Seon Bae, Department of Nutritional Education, Graduate School of Education, Daegu University, Jilyang, Gyeongsan, Gyeongbuk 712-714, Korea. Tel: (053) 850-6830, Fax: (053) 850-6839, bbseon@hanmail.net

Received 31 January 2011       Revised 22 February 2011       Accepted 3 March 2011

Copyright © 2011 The Korean Society of Community Nutrition

Abstract

This study was conducted to improve the nutritional status of high school girls via lunch menu intervention. Surveys were carried out twice to evaluate basal status and status after lunch menu intervention. In the first survey nutrient intakes of 24-hour and school lunch were each estimated by 24-hour recall dietary survey and self-recording, respectively. Calcium intake was the lowest among nutrients, and stir-frying was the most preferred cooking method. Five dishes of school lunch menus which were included in the first survey were replaced with recipes containing foods with higher calcium level; anchovy stir-fried with red pepper paste, anchovy stir-fried with almond, pork stir-fried with shredded kelp, crab meat soup, and tteokbokki with cheese. In the second survey calcium intake from school lunch was significantly (p < 0.001) increased from 45.5% to 50.2% of one thirds of recommended intake (RI) after calcium enriched lunch menu intervention. Intakes of vitamin A and E were also significantly increased, whereas those of energy, thiamin, and vitamin C were decreased. Index of nutritional quality values of nutrients of 24-hour intakes (except thiamin, vitamin B6, vitamin C) is increased by intervention; however, those of calcium, folic acid, iron are still very low. Even though this study shows a possibility of improving nutrient intakes of students through school lunch menu intervention, lunch intervention by itself is not enough action to improve nutritional status of micronutrient for adolescents.

Keywords: calcium enriched menu, school lunch menu intervention, Dietary Reference Intakes for Koreans, high school students

Figures and Tables

Fig. 1
Degree of acceptance of calcium enriched menus. The numbers in the figure are percentages of subjects (N = 411).
kjcn-16-265-g001
Table 1
Comparison of nutrient contents of dishes manipulated with calcium rich foods and those of conventional dishes
kjcn-16-265-i001

1) Before: Dish prepared without calcium rich food

2) After: Dish prepared with calcium rich food

Table 2
Physical measurements of subjects
kjcn-16-265-i002

1) BMI (Body Mass Index) = Weight (kg) / Height (m)2

2) Mean ± SD

3) *: p < 0.05 by t-test

Table 3
Frequency of meals and snacking and reasons of skipping meals of the subjects
kjcn-16-265-i003

1) N (%)

Table 4
Daily nutrient intakes of the subjects assessed by 24 hour recall (N = 411)
kjcn-16-265-i004

1) Mean ± SD

2) Percentage value compared to RI (Recommended Intake) or AI (Adequate Intake)

Table 5
Twenty four-hour nutrient intakes and intakes from school lunch before and after calcium enriched menu intervention (N = 389)
kjcn-16-265-i005

1) Mean ± SD

2) Percentages of 1/3RI (Recommended Intake) or 1/3AI (Adequate Intake)

3) Percentages of RI or AI

4) *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test

Table 6
INQ1) of 24-hour nutrient intakes before and after calcium enriched menu intervention (N = 389)
kjcn-16-265-i006

1) INQ: Index of Nutritional Quality

2) Mean ± SD

3) *: p < 0.05, **: p < 0.01, ***: p < 0.001 by paired t-test

Table 7
Distribution of subjects who consumed less than 75% of EER1) and nutrient intakes less than EAR2) before and after calcium enriched menu intervention (N = 389)
kjcn-16-265-i007

1) EER: Estimated Energy Requirement

2) EAR: Estimated Average Requirement

3) N (%)

4) P value by McNemar test

5) Subjects consumed energy less than 75% of EER and 4 nutrients (calcium, iron, vitamin A, riboflavin) intakes less than EAR

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