• 동아시아식생활학회지
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• 제27권2호
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• pp.137-147
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• 2017

This study aimed to evaluate the necessity of updating current nutritional standards for school lunch programs in Korea. The study was performed both theoretically and practically considering the present physiques and nutrient intakes of school students. Theoretically, adequacy of types of nutrients and nutrient reference values were analyzed. Specifically, the adequacy of the types of nutrients were reviewed by applying the same selection procedures used in the 2007 revision of current standards in order to evaluate the necessity of updates. The nutrient reference values were compared with those in the U.S., Japan, and Taiwan in terms of setting year, basic data, and setting method. Practically, a focus group interview with six school nutrition teachers was conducted to investigate any operational difficulties in applying the current standards to school foodservices in Bucheon on October 1, 2015. As a result, nine types of nutrients were decided, which excluded protein and thiamin from the current ones. The nutrient reference values needed updating toward more adequate levels by reflecting more various and recent basic data considering daily nutrient intakes and the actual percentages of intakes from lunches of school students. The results showed that school nutrition teachers found it difficult to apply the current standards to school foodservices, especially as school level increased from elementary through middle to high schools mainly due to protein and calcium. Overall, the study results imply that the current nutritional standards for school lunch programs in Korea need updating to reflect the current physiques and actual nutrient intakes of school students.

• 대한영양사협회학술지
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• 제10권2호
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• pp.235-245
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• 2004

The Korea School Lunch Program mandates that school meals should safeguard the health and well-being of our children. School meals provide a nutritious diet that contains at least ⅓ of the daily Recommended Dietary Allowances of necessary nutrients at reasonable prices. This study was performed to assess the nutritional management of primary school meals, and to provide basic data for improvement of school meal nutritional guidelines. Three hundred and thirty six dietitians who worked at primary schools were recruited using a stratified sampling method. A survey was done by e-mail with a set of questionnaires about nutritional meal management. During school lunch planning, dietitians referred nutrition standards with priority, followed by students' food preferences and food hygiene. They considered energy as a most important nutrient during primary school lunch planning, followed by protein and calcium. Protein is usually over-served, whereas iron, vitamin A and calcium are usually under-served during primary school meal planning. For first and second grade primary students, grains, meat and vegetable side dishes seemed to be large compared to their eating capacity. Over 92% of school dietitians agreed the needs of food group standards for primary school lunch program. For making a checklist of the school lunch program, energy, protein and calcium were highly recommended, and meat.fish.egg group, vegetable.fruit group and dairy group were also highly recommended by school dietitians. Cooking method was also highly recommended. School dietitians proposed that remodeling of school kitchens and new cooking machine were the most important factors for improving school lunch system. These results suggest that food standards should be established for health-oriented nutritional management of primary school lunch programs. Nutritional checklists could include nutrient-rich foods and food groups, and items about cooking methods.

• Nutrition Research and Practice
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• 제4권5호
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• pp.400-404
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• 2010

School lunches serve to improve nutritional status and to promote the health of children. The purpose of this study was to investigate the portion sizes of school lunches served and consumed in Japanese elementary schools. In addition, gender difference in servings and consumption were also studied. A cross-sectional study was undertaken between October 2007 and February 2008 in schools located in Tokyo and Okayama, Japan. A total of 192 fifth-grade children attending four elementary schools participated in this study. Weighed plate waste methods and observation were used to collect dietary data for two non-consecutive days. The proportion of children who chose staple foods along with main dishes and/or side dishes for at least one day was higher in boys than in girls (respectively, for staple food: 42.1% vs. 9.3%, for main dish and/or side dish: 68.4% vs. 44.3%, P < 0.001). The ratio of initial amount served to amount offered was $0.88{\pm}0.11$ for boys and $0.84{\pm}0.10$ for girls (P < 0.05). The ratio of amount consumed to amount offered was $1.04{\pm}0.19$ for boys and $0.88{\pm}0.12$ for girls (P < 0.001). Weight was related to amount consumed both in boys (r = 0.222, P < 0.05) and in girls (r = 0.201, P < 0.05). These findings suggest that the nutritional standards of school lunch programs should take into account gender differences. Clearly, boys were more likely to consume more than the initial amounts served due to their higher propensity to take second helpings. Boys feel few reservations about taking second helpings to adjust their total intake. However, school lunch plans should take into consideration girls' reluctance to do so, by serving appropriate initial portion sizes.

• Journal of Nutrition and Health
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• 제26권8호
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• pp.982-997
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• 1993

This study was conducted to evaluate the nutritional status and nutrition knowledge of upper elementary school children attending a rural type school lunch programs. The subjects of this study consisted of 186 elementary school students in the 5th and 6th grades. Anthropometric measurements were taken for body weight, hight, sitting height, triceps skinfold thickness, and circumferences of midarm and chest. Dietary intakes of nutrients were assessed by modified 24-hour recall method. Test consisted of multiple-cholic items was used to assess nutrition knowledge of subjects. The results are summerized as follows: 1) The children's average body weight were 34.8kg in and 37.6kg in girls. Their average heights were 140.2cm in boys and 143.9cm in girls. Body weight, height, sitting height, triceps skinfold and body surface area of girls were significantly higher than those of boys(p<0.05). Anthropometric data of children approximated to the Korean standards, but were lower than those of children in Seoul and other rural area. 2) Total daily energy and nutrient intakes were below the RDA's, except for intakes of niacin and ascorbic acid. School lunch provided 30.5% of total energy intake ; 3.13% of carbohydrate intake, 30.3% of protein intake and 32.4% of fat intake. Therefore, school lunch largely contributed to the nutritional balance of these children. 3) The mean scores on the nutrition knowledge test of fifth grade and sixth grade students were 16.8(out of possible 40 points) and 23.5 (out of a possible 50 points), respectively. 4) Score of food habit had positive correlations with intakes of protein, iron and niacin. But score of nutrition knoweldge test showed to be only related to intake of ascorbic acid.

• Journal of Nutrition and Health
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• 제22권2호
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• pp.70-83
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• 1989

A nutrition survey of 209 children, 6 to 13 years old, in the namgok elemetnary school at Namsamyun, Yongin-gun, Kyonggi province, was undertaken in July of 1987, to investigate dietary and nutritional status. Mean value of hight was 98% of the Korean standard established by the Korean Standards Research Institute. However, in these terms, 7.7% of the subjects were proven to be short, mean value of weight was 94.5 of the Korean standard. However, in these terms, 9.3% of the subjects were proven to be moderatly underweight ; whereas 10.4% of the subjects were proven to be over weight. By the WHO criterion, 18.4% of the subjects showed lower figures of hemoglobin than anemic level of 12gm%/이. Mean urinary urea nitogen/creatinine ratio was 9.1$\pm$5.0 Carbohyudrate provided 68% of total energy intake ; protein accunted for 13% ; fat provided 19%. Energy intake was divided among breakfast, lunch, dinner and snacks in a percentage ratio of 22 : 44 : 24 : 13. The survey clarified that the elementary school feeding largely supplemented the inadequate intake of these chidren at home.