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Yeoh, Kwon, and Lee: Menu pattern and food diversity of snack menus provided by Child Care Information Centers in Seoul∗
Research Article

J Nutr Health 2014;47(6):443-451.

Published online: 20 January 2014

DOI: https://doi.org/10.4163/jnh.2014.47.5.443

Menu pattern and food diversity of snack menus provided by Child Care Information Centers in Seoul∗

Yoonjae Yeoh1, 2, Sooyoun Kwon3†, Youngmi Lee4

1Department of Food and Nutrition, Seoul National University, Seoul 151–742, Korea

2Geumcheon Center for Children's Foodservice Management, Seoul 153–856, Korea

3Department of Food and Nutrition, Honam University, Gwangju 506–714, Korea

4Department of Food and Nutrition, Myongji University, Yongin 449–728, Korea

Received 9 June 2014       Revised 8 July 2014       Accepted 27 July 2014

Copyright © 2014 The Korean Nutrition Society

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

Purpose

This study was conducted for analysis of menu pattern and food diversity of snack menus of child care centers in order to provide preliminary data for establishment of related guidelines for snack menus for child care centers. Methods: Data from 630 snack menus (350 for morning snacks and 280 for afternoon snacks) of March, 2013 from 14 Child Care Information Centers in Seoul provided for child care centers were analyzed. In addition, the menu pattern and food diversity of morning snack menus were compared with those of afternoon snack menus. Results: Differences in menu pattern and food diversity were observed between morning and afternoon snack menus. The majority of snack menus (66.8%) included two menu items and the numbers of menu items of afternoon snack menus were significantly larger than those of morning snack menus. The percentages of “Grains (G)” and “Grains (G) + Milk (D)” patterns were higher in snack menu (G: 18.9%, G+D: 17.1%). Approximately one third of snack menus were composed of only one food group. In addition, 45.6 % of all snack menus comprised milk and only 23.0% included fruits. Conclusion: These results demonstrated the need for improvement in food composition and diversity of snack menus provided by Child Care Information Centers for child care centers. Therefore, to ensure children's intake of nutritionally balanced snacks, it will be necessary to establish more detailed guidelines for the menu pattern and food composition in snack menus for child care centers.

Keywords: snack menu, children, child care information center, food diversity, menu pattern

References

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Table 1.
Number of menu items and food· beverage combination patterns of snack menus provided by Child Care Information Center in Seoul
  Total (n = 630) Morning snack (n = 350) Afternoon snack (n = 280) χ2 or t value
n (%)
No. of menu items 1 205 (32.5) 132 (37.7) 73 (26.1) 10.531)∗∗
2 421 (66.8) 215 (61.4) 206 (73.6)
3 4 (0.6) 3 (0.9) 1 (0.4)
Mean 1.68 ± 0.48 1.63 ± 0.03 1.74 ± 0.03 –2.952)∗∗
Combination pattern Food 172 (27.3) 102 (29.1) 70 (25.0) 39.231)∗∗∗
Beverage 33 (5.2) 30 (8.6) 3 (1.1)
Food + Beverage 357 (56.7) 167 (47.7) 190 (67.9)
Food + Food 64 (10.2) 48 (13.7) 16 (5.7)
Food + Food + Beverage 4 (0.6) 3 (0.9) 1 (0.4)

1) X2 Value

2) χ value

∗∗ : p < 0.01

∗∗∗ : p < 0.001

Table 2.
Frequency and percentage of cooked and uncooked snack menus provided by Child Care Information Center in Seoul
Classification Total (n = 630) Morning snack (n = 350) Afternoon snack (n = 280) χ2 value
n (%)
Uncooked 333 (52.9) 228 (65.1) 105 (37.5) ∗∗∗
Cooked 297 (47.1) 122 (34.9) 175 (62.5) 47.70

∗∗∗ p < 0.001

Table 3.
Frequency and percentage of each food group included in snack menus provided by Child Care Information Center in Seoul
Food group Total (n = 630) Morning snack (n = 350) Afternoon snack (n = 280) χ2 value
n (%)
Grains Included 400 (63.5) 165 (47.1) 235 (83.9) 90.81∗∗∗
Not included 230 (36.5) 185 (52.9) 45 (16.1)
Meat, Fish, Eggs and Beans Included 128 (20.3) 71 (20.3) 57 (20.4) <0.001
Not included 502 (79.7) 279 (79.7) 223 (79.6)
Vegetable Included 157 (24.9) 89 (25.4) 68 (24.3) 0.11
Not included 473 (75.1) 261 (74.6) 212 (75.7)
Fruit Included 145 (23.0) 115 (32.9) 30 (10.7) 43.05∗∗∗
Not included 485 (77.0) 235 (67.1) 250 (89.3)
Milk Included 287 (45.6) 196 (56.0) 91 (32.5) 34.64∗∗∗
Not included 343 (54.4) 154 (44.0) 189 (67.5)

∗∗∗ p < 0.001

Table 4.
Food group patterns and dietary diversity scores of snack menus provided by Child Care Information Center in Seoul
Food group pattern1) Total (n = 630) Morning snack (n = 350) Afternoon snack (n = 280) χ2 or t value
n (%) / Mean ± SD
G 119 (18.9) 27 (7.7) 92 (32.9) 134.823)∗∗∗
G+D 108 (17.1) 49 (14.0) 59 (21.1)
F+D 80 (12.7) 74 (21.1) 6 (2.1)
G+V 59 (9.4) 32 (9.1) 27 (9.6)
D 35 (5.6) 4 (1.4) 31 (8.9)
V+D 35 (5.6) 27 (7.7) 8 (2.9)
G+M+V 32 (5.1) 19 (5.4) 13 (4.6)
M 29 (4.6) 20 (5.7) 9 (3.2)
G+M 29 (4.6) 12 (3.4) 17 (6.1)
F 22 (3.5) 18 (5.9) 4 (1.4)
G+F 21 (3.3) 10 (2.9) 11 (3.9)
Others2) 61 (9.7) 31 (8.9) 30 (10.7)
Dietary diversity score 1.77 ± 0.65 1.82 ± 0.62 1.72 ± 0.68 1.894)

1) G: Grains, M: Meat, Fish, Eggs and Beans, V: Vegetables, F: Fruits, D: Milk

2) M+V, M+D, G+M+D, V and so on

3) χ2 value

4) t value

∗∗∗ p < 0.001

Table 5.
Food items of each food group included in snack menus provided by Child Care Information Center in Seoul
Food group Food item Total Morning snack Afternoon snack χ2 value
n (%)
Grains Bread 87 (21.3) 28 (16.2) 59 (25.1) 176.64∗∗∗
Rice cake 58 (14.2) 11 (6.4) 47 (20.0)
Wheat flour food 57 (14.0) 33 (19.1) 24 (10.2)
Noodle and dumpling 56 (13.7) 3 (1.7) 53 (22.6)
Gruel 52 (12.7) 51 (29.5) 1 (0.4)
Potatoes 42 (10.3) 6 (3.5) 36 (15.3)
Cereal 24 (5.9) 24 (13.9) 0 (0.0)
Rice 19 (4.7) 6 (3.5) 13 (5.5)
Processed food1) 9 (2.2) 8 (4.6) 1 (0.4)
Others2) 4 (1.0) 3 (1.7) 1 (0.4)
Total 408 (100.0) 173 (100.0) 235 (100.0)
Meat, Fish, Eggs and Beans Beans3) 53 (32.5) 34 (34.3) 19 (29.7) 20.97∗∗
Meat 33 (20.2) 14 (14.1) 19 (29.7)
Nuts 22 (13.5) 21 (21.2) 1 (1.6)
Fish and seafood 21 (12.9) 14 (14.1) 7 (10.9)
Egg 17 (10.4) 10 (10.1) 7 (10.9)
Processed Food4) 17 (10.4) 6 (6.1) 11 (17.2)
Total 163 (100.0) 99 (100.0) 64 (100.0)
Vegetables Cooked vegetable 108 (66.7) 55 (59.1) 53 (76.8) 5.58
Raw vegetable 51 (31.5) 36 (38.7) 15 (21.7)
Processed vegetable 3 (1.9) 2 (2.2) 1 (1.4)
Total 162 (100.0) 93 (100.0) 69 (100.0)
Fruits Raw fruit 121 (85.1) 106 (93.8) 15 (51.7) 32.81∗∗∗
Juice5) 19 (13.4) 6 (5.3) 13 (44.8)
Dry fruit 2 (1.4) 1 (0.9) 1 (3.4)
Total 142 (100.0) 113 (100.0) 29 (100.0)
Milk Milk 194 (66.9) 122 (62.2) 72 (76.6) 16.22∗∗
Semisolid Yogurt 44 (15.2) 36 (18.4) 8 (8.5)
Cheese 39 (13.4) 33 (16.8) 6 (6.4)
Liquid yoghurt 13 (4.5) 5 (2.6) 8 (8.5)
Total 290 (100.0) 196 (100.0) 94 (100.0)

1) Vietnamese spring rolls and powder of roast grain

2) Sweet rice drink

3) Bean and Soy bean milk

4) Hot dog and fish cake

5) Orange and grape juice

∗∗ p < 0.01

∗∗∗ p < 0.001

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