Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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The development of resources for the application of 2020 Dietary Reference Intakes for Koreans

2020 한국인 영양소 섭취기준 활용 자료 개발

  • Hwang, Ji-Yun (Major of Foodservice Management and Nutrition, Sangmyung University) ;
  • Kim, Yangha (Department of Nutritional Science and Food Management, Graduate Program in System Health Science and Engineering, Ewha Womans University) ;
  • Lee, Haeng Shin (Nutrition Management Service and Policy Team, Korea Health Industry Development Institute) ;
  • Park, EunJu (Department of Food and Nutrition, Kyungnam University) ;
  • Kim, Jeongseon (Graduate School of Cancer Science and Policy, National Cancer Center) ;
  • Shin, Sangah (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Ki Nam (Department of Food and Nutrition, Daejeon University) ;
  • Bae, Yun Jung (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Kirang (Department of Food Science and Nutrition, Dankook University) ;
  • Woo, Taejung (Daeya Elementary School) ;
  • Yoon, Mi Ock (Nutrition Information Committee, The Korean Nutrition Society) ;
  • Lee, Myoungsook (Department of Food and Nutrition & Research Institute of Obesity Sciences, Sungshin Women's University)
  • 황지윤 (상명대학교 식품영양학과) ;
  • 김양하 (이화여자대학교 식품영양학과) ;
  • 이행신 (한국보건산업진흥원) ;
  • 박은주 (경남대학교 식품영양학과) ;
  • 김정선 (국립암센터 국제암대학원대학교) ;
  • 신상아 (중앙대학교 식품영양학과) ;
  • 김기남 (대전대학교 식품영양학과) ;
  • 배윤정 (한국교통대학교 식품영양학전공) ;
  • 김기랑 (단국대학교 식품영양학과) ;
  • 우태정 (대야초등학교) ;
  • 윤미옥 (한국영양학회) ;
  • 이명숙 (성신여자대학교 식품영양학과 (바이오헬스융합학부))
  • Received : 2022.01.14
  • Accepted : 2022.02.11
  • Published : 2022.02.28
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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 teaching-learning plans for the development of educational materials and media.

본 연구 결과, 식품군별 대표식품과 1인 1회 분량이 설정되었으며 생애주기별, 성별 1일 에너지필요추정량에 따른 식품군별 섭취횟수를 계산하여 제시한 권장식사패턴 및 이를 활용한 권장식사구성안 12종이 제시되었다. 지속적으로 증가하고 있는 유지·당류 섭취량의 감소를 위한 인지를 높이기 위해 1인 1회분량과 식품구성자전거에 유지·당류 식품군을 포함하였다. 자료 분석과 일반인 및 전문가 대상 설문조사를 실시하여 2020 KDRIs 기반 생애주기별 영양문제 범주화 및 대국민 메시지에 기반한 사용자 맞춤형 웹기반 영양 콘텐츠 개발 및 홍보를 위한 근거를 마련하였다. 이를 근거로 일반국민과 청소년 대상 카드뉴스 2종, 새로운 2020 식품구성자전거와 권장식사패턴을 홍보하기 위한 카드뉴스 2종과 5개 언어 (한국어, 영어, 일본어, 베트남어, 중국어) 포스터가 제작되었다. 또한 영양교육주제의 우선순위 선정 후 단계별 교육프로그램 설계 후 교육목표에 따른 교수학습안과 교수자료, 평가도구 등이 개발되었다. 이와 같은 자료는 모두 보건복지부와 한국영양학회 누리집을 통해 배포되었으니 다양한 분야에서 다각적인 측면에서 활용되기를 기대한다.

Keywords

Acknowledgement

This research was supported by Policy Research Program for (project No. 25213086400) from the Ministry of Health and Welfare in 2021.

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