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Park and Kim: Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan
Research Article

Korean Journal of Community Nutrition 2015; 20(1): 21-29.

Published online: 28 February 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.1.21

Revision of the Target Pattern based on Single Serving Size of Dishes for Korean Adolescent Meal Plan

Mi Jin Park, Youngnam Kim

Department of Home Economics Education, Korea National University of Education, Chungbuk, Korea.

Corresponding author: Youngnam Kim. Department of Home Economics Education, Korea National University of Education, 250 Taeseongtabyeon-ro, Cheongju, Chungbuk 361-892, Korea. Tel: (043) 230-3709, Fax: (043) 231-4087, youngnam@knue.ac.kr

Received 8 January 2015       Revised 18 February 2015       Accepted 18 February 2015

Copyright © 2015 The Korean Society of Community Nutrition

(open-access):

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

Maintaining a balanced diet is very crucial for adolescents. However, adolescents, who may have a short notion about the amount of food, find it difficult to plan daily meals by applying the target pattern proposed by the Korean Nutrition Society. This study was carried out to revise the target pattern based on cooked dishes instead of raw material food groups as an easier way for Korean adolescents to plan their meals.

Methods

Target pattern for Korean adolescents were revised based on the following: 1st, categorize dish groups, 2nd, calculate representative values of each dish based on the adolescent' intake amount. 3rd, assign the recommended number of intake for each dish. Validity of the target pattern for Korean adolescent meal plan was examined by the energy content, energy contribution ratio, and NAR & INQ of nutrients.

Results

The 11 dish groups categorized were bab; gook·tang·gigae; side dishes of meat, fish, egg, legume, kimchi, vegetable, seaweed; and between meal of fruit, and milk·dairy product. Based on the representative energy values, recommended number of intake were assigned to each dish. For boys, bab and gook·tang·gigae: 3 each; meat, fish, egg, and legume: 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk·dairy product: 2 each were assigned. For girls, bab and gook·tang·gigae: 2 each; meat, fish, egg, and legume: choice of 3 dishes, 1 each; kimchi and vegetable: 3 each; seaweed: 1; fruit and milk·dairy product: 2 each were assigned. Energy contents, energy contribution ratio of carbohydrate, protein, and fat for boys and girls were in adequate range. The NARs were 1.0 and INQs were ≥ 1.0 for all nutrients examined.

Conclusions

Revised dish-based, instead of food-based adolescent target patterns for boys and girls were easier and a valid way of Korean adolescent meal planning.

Keywords: target pattern, dish group, Korean adolescent meal plan, representative nutritional value, validity

Figures and Tables

Table 1

Substitution of representative dish1) to CAN Pro 4.0 dish

kjcn-20-21-i001

1) Select from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

Table 2

Dish group in target pattern for Korean adolescent meal plan

kjcn-20-21-i002
Table 3

Intake quantity and weighed value of dish in target pattern for Korean adolescent meal plan

kjcn-20-21-i003

1) dish with weighed value of ≥ 0.05

2) Data from In-depth seasonal linkage analysis of foods and nutrition intakes for infants, children, and adolescent (Korea Health Industry Development Institute 2010)

3) Number of dishes listed/Total number of dishes included for weighed value calculation

Table 4

Representative nutritional value of each dish in target pattern for Korean adolescent meal plan

kjcn-20-21-i004
Table 5

Comparison of caloric contents of meat·fish·egg·legumes dish in target pattern and target pattern for Korean adolescent meal plan

kjcn-20-21-i005

1) multiples of 1 serving size

2) Representative energy value of meat·fish·egg·legume: 94 kcal/serving size

3) Representative energy value: meat dish, 214 kcal; fish dish, 125 kcal; egg dish, 95 kcal; legume dish, 130 kcal

Table 6

Serving assignment of food and dish groups in target pattern and target pattern for Korean meal plan

kjcn-20-21-i006

1) Multiples of 1 serving size

2) Excluded 6 servings of fat·sugar as condiment (230 kcal)

3) Excluded 4 servings of fat·sugar as condiment (153 kcal)

Table 7

Energy content and energy contribution ratio of carbohydrate, protein, and fat1) in target pattern for Korean meal plan

kjcn-20-21-i007

1) Calculation by representative nutrition value for dish groups and assigned numbers of serving

2) Applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

Table 8

Nutritional adequacy of minerals and vitamins1)

kjcn-20-21-i008

1) Calculation by representative nutrition value for dish group and assigned number of serving

2) Calculation by applying average representative value of (Meat+Fish+Egg), (Meat+Fish+Legume), (Meat+Egg+Legume), and (Fish+Egg+Legume)

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