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Chang, Yi, and Kim: Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste
Original Article
Korean Journal of Nutrition

Korean Journal of Nutrition 2009; 42(7): 650-663.

Published online: 31 October 2009

DOI: https://doi.org/10.4163/kjn.2009.42.7.650

Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste

Hye-Ja Chang1, Na-Young Yi2, Tae-Hee Kim3

1Department of Food Science and Nutrition, College of Natural Science, Dankook University, Youngin 448-701, Korea.

2Research Institute of Food and Nutritional Science, Yonsei University, Seoul 120-749, Korea.

3Department of Foodservice Management, College of Hotel and Tourism Management, Kyunghee University, Seoul 130-701, Korea.

To whom correspondence should be addressed. (hjc10@dankook.ac.kr)

Received 24 August 2009       Revised 18 September 2009       Accepted 17 October 2009

© 2009 The Korean Nutrition Society

Abstract

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

Keywords: nutrient intakes, elderly care facility, cooking yield factor, weighed plate waste

Figures and Tables

Fig. 1
The procedure of nutrient analysis of dietary intake.
kjn-42-650-g001
Fig. 2
Percentage of plate waste.
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Table 1
The profiles of the respondents (N (%))
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1) Mean ± SD

Table 2
Standardized recipes by menu served at three elder-care facilities
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Table 3
Mean amount of dietary intakes from one serving size and plate waste at three elders-care facilities
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Table 4
Calculation of yield factors from experimental cooking
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1) Yield factor: Total weight of food after cooking/Total weight of food ingredient before cooking

Table 5
Nutrients contents of a lunch meal based on the standardized recipe of three facilities
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Table 6
Nutrients intakes of a lunch meal by demographical variables
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Significantly different among groups by t-test or ANOVA (*: p < 0.05, **: p < 0.01, ***: p < 0.001)

Table 7
Nutrient Adequacy Ratio (NAR) and Index Nutrient Quality (INQ)
kjn-42-650-i007

Significantly different among groups by ANOVA (**: p < 0.01, ***: p < 0.001)

Table 8
Number of the subjects with their nutrient intakes of EAR, RI, and UL
kjn-42-650-i008

EAR: Estimated Average Requirements, RI: Recommended Intake, UL: Tolerable Upper Intake Level

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