[KSCI] Korea Science Citation Index Service

http://dx.doi.org/10.4162/nrp.2014.8.4.439

Analysis of micromineral contents of school meals

Shin, Dongsoon (Department of Food and Nutritional Science, College of Natural Sciences, Kyungnam University)

Publication Information

Nutrition Research and Practice / v.8, no.4, 2014 , pp. 439-444 More about this Journal

Abstract

BACKGROUND/OBJECTIVES: Korean ordinary diets are referred to be good for human health in worldwide. However it is uncertain whether they provide microminerals enough for growth and health of teenagers. A main purpose of this study was to identify micromineral contents in school meals. MATERIALS/METHODS: The fifty cuisines were collected from elementary schools and middle schools in Gyeongnam area. The contents of Fe, Zn, Cu and Mn among microminerals were analyzed by using ICP-OES method. Data were expressed as mean, standard deviation and range value and linear regression analysis performed. RESULTS: Fe level of Pangibuseotpaprika-salad was the highest among side-dishes (average $346.6{\mu}g$ ) and Zn level of Sullung-tang was highest among soups (average $229.1{\mu}g$ ). Cu level of Buchu-kimchi was the highest among kimchies (average $217.5{\mu}g$ ) and Mn level of Gumeunkongyangnyum-gui was highest among side-dishes (average $198.4{\mu}g$ ). Generally cooked-rices as main dish had relative smaller amounts of microminerals than the other cuisines. The results showed that the ratio of Cu : Fe : Zn was approximately 12 : 4 : 1 and the relationship between Fe versus Zn or Fe versus Cu was significantly positive. CONCLUSION: Comparing to Korean Dietary Recommended Intakes (KDRI) level, school meals provided not sufficient amount (<25% DRI) of Fe, Zn or Mn, while they did excessive amount (>125% DRI) of Cu.

Keywords

Microminerals; ICP-OES method; school meals;

Citations & Related Records

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