Korean J Community Nutr.  2011 Jun;16(3):375-385. 10.5720/kjcn.2011.16.3.375.

Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls

• Kim AR
• Kim MJ
• Kim Y

• KMID: 2265180
• DOI: http://doi.org/10.5720/kjcn.2011.16.3.375

Abstract

The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in Chungnam area participated. The data was collected by questionnaire and analyzed by using SPSS WIN 12.0. Although both teacher and student groups had fairly good knowledge on preparing menu plans related concepts, they rarely make use any menu planning currently. More than 85% of menu plans investigated exceeded their energy goal in the target pattern. The energy contribution ratios of carbohydrate: protein: fat were 56.1%: 17.4%: 26.5% in teachers' menu plan and 55.1%: 17.2%: 27.7% in students' menu plan. The NAR of the protein, phosphorous, iron, zinc, vitamin A and C, thiamin, riboflavin, niacin, B6 was 1 or near 1. But in case of calcium, 56.5% of the menu plan prepared by the students was less than 1, and in case of folate 75.3% of teachers', and 85.1% of students' were less than NAR 1. The MAR of the 12 nutrients examined were 0.98, 0.97, and the DVS were 51, 49 for menu plan prepared by teachers and students, respectively.

Keyword

target pattern; menu plan; nutrient adequacy ratio; mean adequacy ratio; dietary variety score

MeSH Terms

Calcium
Folic Acid
Humans
Iron
Menu Planning
Niacin
Nutrition Assessment
Surveys and Questionnaires
Riboflavin
Vitamin A
Zinc
Calcium
Folic Acid
Iron
Niacin
Riboflavin
Vitamin A
Zinc

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