Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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A Study on Nutrient Intake Status and Food Sources of Iron by Dietary Iron Density of High School Girls in Seoul

서울지역 여고생들의 식이 철분밀도에 따른 영양섭취상태 및 철분 급원식품에 관한 연구

  • Kim, Chun-Soo (Department of Food and Nutrition, Chung-Ang University) ;
  • Hong, Hee-Ok (Department of Food Service Management and Nutrition, Sangmyung University) ;
  • Kim, Jung-Yoon (Department of Food Service Management and Nutrition, Sangmyung University) ;
  • Maeng, Won-Jai (Nutrition Bank Research Institute) ;
  • Lee, Jung-Sug (Department of Food Service Management and Nutrition, Sangmyung University)
  • 김천수 (중앙대학교 식품영양학과) ;
  • 홍희옥 (상명대학교 외식영양학과) ;
  • 김정윤 (상명대학교 외식영양학과) ;
  • 맹원재 (뉴트리션뱅크리서치 연구소) ;
  • 이정숙 (상명대학교 외식영양학과)
  • Published : 2007.06.30
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Abstract

This study was conducted to examine nutrient intake status and iron food sources by dietary iron density of high school girls in Seoul. The subjects of 226 girls were divided into High group (${\geq}$ 6 mg/1,000 kcal, N=115) and Low group (< 6 mg/1,000 kcal, N=111) by dietary iron density. The nutrient intake data obtained by 24-hour recall method were analyzed by Can Pro 3.0 software. Mean age of all subjects was 16.4 years old, heights and weights of High group and Low group were 164.5 cm, 53.4 kg and 161.7 cm, 51.7 kg, respectively. The body mass index (BMI) of High group and Low group was 20.5 kg/m$^2$ and 19.8 kg/m$^2$, respectively. Most nutrient intakes except energy and lipid intakes of High group were higher than those of Low group. High group showed significantly higher intakes of total iron, vegetable iron and animal iron than Low group. Ca and folate intakes of High group were under 75% of the recommended intake (RI) and Ca, iron, folate and vitamin C intakes of Low group were under 65% of RI. The percentage of subjects who consumed iron less than estimated average requirements (EAR) were 40.0% in High group and 77.5% in Low group. Total food intakes of High group showed higher than that of Low group. Total animal food intakes were significantly higher and total vegetable food intakes were significantly lower in Low group than those of High group. Iron intake from meats, fishes, shell fishes and seasonings were significantly higher in High group than Low group. Iron intake from milk and dairy products were significantly lower in High group than Low group. Major food sources of iron were rice, bean curd, pork, and egg in order among both groups.

Keywords

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