J Nutr Health.
2022 Feb;55(1):21-35. 10.4163/jnh.2022.55.1.21.
The development of resources for the application of 2020 Dietary Reference Intakes for Koreans
- Affiliations
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- 1Major of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea
- 2Department of Nutritional Science and Food Management, Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul 03760, Korea
- 3Nutrition Management Service and Policy Team, Korea Health Industry Development Institute, Cheongju 28159, Korea
- 4Department of Food and Nutrition, Kyungnam University, Changwon 51767, Korea
- 5Graduate School of Cancer Science and Policy, National Cancer Center, Goyang 10408, Korea
- 6Department of Food and Nutrition, Chung-Ang University, Anseong 17546, Korea
- 7Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea
- 8Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea
- 9Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
- 10Daeya Elementary School, Changwon 51695, Korea
- 11Nutrition Information Committee, The Korean Nutrition Society, Seoul 06130, Korea
- 12Department of Food and Nutrition & Research Institute of Obesity Sciences, Sungshin Women’s University, Seoul 01133, Korea
- KMID: 2526927
- DOI: http://doi.org/10.4163/jnh.2022.55.1.21
Abstract
- The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013–2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1–2, 3–5, 6–11, 12–18, 19–64, 65–74 and ≥ 75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teachinglearning plans for the development of educational materials and media.
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