Korean J Community Nutr.  2011 Apr;16(2):265-277. 10.5720/kjcn.2011.16.2.265.

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

• Lee EK
• Choi YS
• Bae BS

• KMID: 2264400
• DOI: http://doi.org/10.5720/kjcn.2011.16.2.265

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.

Keyword

calcium enriched menu; school lunch menu intervention; Dietary Reference Intakes for Koreans; high school students

MeSH Terms

Adolescent
Ascorbic Acid
Calcium
Capsicum
Cheese
Cooking
Folic Acid
Humans
Iron
Kelp
Lunch
Meat
Micronutrients
Nutritional Status
Nutritive Value
Prunus dulcis
Vitamin A
Vitamin B 6
Vitamins
Ascorbic Acid
Calcium
Folic Acid
Iron
Micronutrients
Vitamin A
Vitamin B 6
Vitamins

Figure

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  Fig. 1 Degree of acceptance of calcium enriched menus. The numbers in the figure are percentages of subjects (N = 411).

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