Browse > Article

Nutritional Evaluation of Served Menu in Korean Temples  

Kim, Jin-A (Department of Home Economics, Graduate School of Dongguk University)
Lee, Sim-Yeol (Department of Home Economics, Graduate School of Dongguk University)
Publication Information
Journal of Nutrition and Health / v.40, no.2, 2007 , pp. 172-181 More about this Journal
Abstract
This study was performed to evaluate served menu in Korean temples. Among available temples in the nation, 34 temples were carefully selected considering location and the gender characteristics. A five consecutive day menu was collected to analyse by interview between Jan 2004 and Aug 2004. Mean energy content of menu was 1633.8 kcal, with 67.3% of energy supplied by carbohydrate, 14.8% by protein and 17.9% by fat. Beans and bean products were the major contributing dishes for most nutrients. Contents of most nutrients except energy, protein and vitamin B were higher than RDA. Nutrient adequacy ratio (NAR) were 0.9-1.0 and mean adequacy ratio (MAR) was 0.9 for temples. Total number of dishes from menu was 7.3. Dietary variety score (DVS) was 26.4 and buddhist monk temples offered more diverse foods than buddhist nun temples. KDQI (Korean diet Quality Index), overall diet quality index were 0.67 and those of buddhist nun temples were better than those of buddhist monk temples. From the result of this study it was concluded that the temple diet is nutritionally well balanced, rich in dietary fiber and low in cholesterol. So it can be a healthy diet for the modern person. This is the very first study attempting the nationwide investigation of temple diet in Korea. It will be used as fundamental data to improve quality of diet to prevent modern chronic disease.
Keywords
temple food; nutritional evaluation RDA; NAR; DVS; KDQI;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Korean national statistical office. http://www.nso.go.kr
2 Kim MH. A Study of Protein Nutritional Status and Bone Metabolism of Postmenopausal Vegetarian Women. J Korean Soc Food Sci Nutr 32(4): 608-613, 2003   DOI
3 Krebs-Smith SM, Smiciklas-Wright HS, Guthrie HA, Krebs- Smith J. The effects of variety in food choices on dietary quality. J Am Diet Assoc 87: 897-903, 1987
4 Ministry of Health and welfare. The Third Korea National Health & Nutrition Examination Survey (KNHANES III), 2005 Nutrition Survey (I), 2006
5 Kim KS, Shin DC, Lee SJ, Kim HK. A study on Salt Intake and Urinary Sodium Excretion by Groups Educated Regarding Low Salt Diet. Korean J Nutr 13(4): 187-197, 1980
6 Park SE. A Study on the Evaluation of Food Intake of People Living in Rural Areas. Korean J Nutrition 32(3): 307-317, 1999
7 Kim MH, Sung CJ. A Comparative Study of Dietary Mineral Intake Status and Serum Mineral Concentrations of Postmenopausal Vegetarian Women with those of the Omnivores. Korean J Nutrition 38(2): 151-160, 2005   과학기술학회마을
8 Park HY. Health and Winter Dietary Life Evaluation of Some Buddhist Nuns in Seoul. MS Thesis. Dongguk University, 2000
9 National research Council. Diet and Health. National Academy Press, Washington DC, 1989
10 Recommended Dietary allowances for Koreans, 7th revision, The Korean Nutrition Society, Seoul, 2000
11 Nieman DC, Sherman KM, Arabatzis K, Underwood BC. Hematological, anthropometric, and metabolic comparisons between vegetarian and nonvegetarian elderly women. Int J Sports Med 10(4): 243-251, 1989   DOI
12 Supawan V, Pongpaew P, Tungtrongchitr R, Tawprasert S. Lipid profile, anthropometry and dietary intake of 132 Thai vegetarians. Int J Vitamin Nutr Res 62(4): 324-392, 1992
13 Cha BK. A Comparative Study of Relationships among Eating Behavior, Intake Frequency of Food Group and Cardiovascular disease Related Factors in Vegetarian and Non-Vegetarians. J Korean Soc Food Sci Nutr 30(1): 183-192, 2001
14 Park YR, Park BO, NaCl Content in Korean Storage foods Young foods. Korean J Nutrition 7(1): 25-29, 1974
15 Kim JA. Kitchen status and Winter meals evaluation of a Partial temple in Seoul, MS Thesis. Dongguk University, 2000
16 Lee SS. The study of menu patterns by the area and season in Korean rural areas. MS Thesis. Dankook University, 2000
17 Shim JE. Analysis of dietary intake and development of balanced diet index among different age groups in Korea. Ph.D.Thesis. Seoul National University, 2000
18 Kant AK, Schatzkin A, Block G, Ziegler RG, Nestle M. Dietary diversity in the US population NHANES II, 1976-1980. J Am Diet Assoc 91: 1526-31, 1991
19 Sun Jae. Zen food of sunjae. Design house. Seoul, 2000
20 Shim JE, Paik HY, Lee SY, Moon HK, Kim YO. Comparative Analysis and Evaluation of Dietary Intake of Koreans by Age Groups: (4) The Korean Diet Quality Index. Korean J Nutrition 35(5): 558-570, 2002
21 Korean Advanced Food Research Institude. Food portion size, 1988
22 Lee SY. Temple food in Korean temples. Jug-Gak-Do-Rang, 2001
23 Lee YH, Yoo YS. A Study on the Dietary Life and Nutritional Status of the Buddhist Priests. J East Asian Soc Dietary Life 6: 425-434, 1996
24 Choi MY. A Study on the Iron status of female college Students on Normal Diet and Lacto-Ovo-Vegetarion. MS Thesis. Sookmyung Woman's University, 1984
25 Gibson RS. Principles of Nutritional Assessments. Oxford University Press, New York, 1990
26 Yoon JS, Lee WJ. Nutritional survey of Buddhist Nuns. Korean J Nutrition 15(4): 268-276, 1982
27 Lee SY. Assessment of dietary intake and diet quality obtained by 24 hour recall method in Korean adults living in rural area. Ph.D. Thesis. Seoul National University, 1997