• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.118-124
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• 2011

The purpose of this study was to evaluate the menu of meal boxes delivered to low-income children during summer vacation. Out of 114 questionnaires distributed nationwide concerning lunch menus during summer vacation of 2008, 51 (44.7% response rate) were returned. A total of 170 daily lunch menus consisting of 5 day menus from 34 organizations (29.8% analysis rate) were analyzed after excluding 16 organizations that delivered side dishes only and one organization that provided menus of less than 5 days. The mean numbers of dishes and food items in the menus were five and eight, respectively. Over two-thirds (67.1%) of the lunch box menus included only three food groups: grain, meat and vegetable. Only 2% of the menus included all five food groups, grain, meat, vegetable, fruit, and dairy products. In general, the menus tended to lack fruits and dairy products; the percentages of the menus not including fruits and dairy products reached 89% and 77%, respectively. The average number of dishes, distribution of food group patterns, and average dietary diversity scores of the menus were significantly different according to reimbursement rate. The organizations receiving reimbursement of 3,500 won were more likely to include diverse food groups than those receiving 3,000 won although most of the menus were not proper in terms of food diversity anyway. These results suggest that lunch box menus for low-income children can be improved, in particular, by including more diverse food groups.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.121-134
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• 2012

This study was conducted to investigate the acceptance of vegetable menus by high school students and the factors that influence the acceptability. Second-grade high school students (n=389) in Seoul were asked to assess their acceptability of vegetable menus and plate waste, and answered survey questions concerning their demographic characteristics, health-related attitudes, dietary attitudes, dietary habits, and nutritional knowledge. Overall, the menus containing items that were sweet or familiar to the subjects were preferred. Acceptability was significantly associated with the amount of consumption. The acceptability was correlated with dietary habits, dietary attitudes, nutritional knowledge, and several health-related variables. The vegetable-liking groups showed significantly higher scores concerning dietary habits, dietary attitudes, and nutritional knowledge, but did not exhibit a specific pattern of association with the health-related variables. This result implies that intervention strategies focusing on changes in cognitive and/or hedonic factors, such as nutritional education or flavor-flavor learning, would be beneficial for increasing students' acceptance of vegetable menus.

• Journal of Community Nutrition
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• v.8 no.1
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• pp.3-8
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• 2006

This retrospective study was designed to evaluate the nutrient contributions of the five meal components of school lunch menus planned for elementary students in two school districts (District A and B) in the Midwestern state of the United States. The 4-week cycle menu was planned for two time periods (Period 1 and Period 2) following guidelines for NuMenus and general menu planning principles. Menu components of planned and served menus for two time periods were analyzed using $Nutri-Kids^{TM}$. No significant differences in the nutrient content of between Periods 1 and 2 were found for District A. District B served significantly more vitamin A and total fat in Period 1 and significantly more calories, iron, vitamin A, protein, and total fat in Period 2 than was planned. The major nutrients provided by the entree component included protein, calories, cholesterol, total fat, saturated fat, and sodium. Milk was an important source of calcium and provided approximately one-third of the total protein and vitamin A in the meal. The vegetable/fruit component was the major source of vitamins A and C. The grain/bread component provided approximately 20% of the carbohydrates among five meal components. The miscellaneous component affected the sodium and fat content of the menus. Menu planners can use the results of this study to enhance their knowledge of the nutrient contributions of each meal component and as inputs for planning menus that meet children's nutritional requirements.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1244-1257
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• 1997

The goals of the School Lunch Program(SLP) are to provide school children with approximately one -third of their daily nutrition requirements at a reasonable price, to foster good food habits, and to contribute to a better understanding of nutrition. In order to provide guidelines and appropriate nutritional information for SLP planning, and to identify inexpensive sources of each nutrient, representative SLP menus were analyzed for nutrient density using the Index of Nutritional Quality(INQ) and for nutrient cost. Recipes and prices of 776 meals were collected from 10 SLP primary schools in Seoul and Kyunggi province in Korea during 1995. From 4829 menu items in 776 meals, the 100 most frequently used menus were selected as representative SLP menus. From these 100 menus, eleven categories of menu were identified according to cooking methods and ingredients. Selected menus were placed into these 11 groups, with 3 to 5 menus in each except the milk group which contained only milk. The mean nutrient content, INQs, and nutrient-cost ratios were calculated for each menu and menu group. Among the 100 representative SLP menus, 'Jiajang-rice' contained the highest energy per serving portion. 'Grilled pollack ' was the highest in protein, 'Seasoned spinach ' in vitamin A, 'Spagehetti' in vitamin B1 , niacin and iron, 'Kongjorim'(hard-boiled bean with sauce) in vitamin B2 , strawberry in vitamin C, and 'fish stew ' and milk in calcium. Among the 11 menu groups, the 'One-dish' group was found to be the highest in energy , protein, vitamin A, B$_1$ and iron. The milk group was a good source of vitamin B$_2$ and calcium . The meat side dish group (panbroiled, fried or steamed )was the most suitable for providing niacin. The fruit group provided the highest level of vitamin c per portion. The nutrient densities(INQs) were found in the soup group (protein), Kimchi group(vitamin A), fruit group(vitamin B$_1$ and C), milk group(vitamin B$_2$ and calcium), stew group(niacin )and vegetable side dish group(energy, protein, vitamin B$_1$ and niacin) , vegetable side dish group(vitamin A), milk group(vitamin B$_2$ and calcium) , fruit and Kimchi groups(vitamin C), and stew group(iron). This information should be useful for school dietitians in planning most nutritious SLP menus with limited budgets. It could also be used for basic guidelines in nutrition education, and for future improvement of the SLP in Korea.

• Korean Journal of Community Nutrition
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• v.9 no.3
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1508-1521
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• 1998

The purpose of this study was to analyze and evaluate the menu served in business & industry contract foodservice by assessing nutritional value and by using menu-engineering technique from managers' view point. CAN-Pro program and Kasavana k Smith's Menu Engineering technique were used to evaluate the nutritional value and menu analysis, respectively. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson Correlation Analysis. As the result of nutritional value of lunch menu, all nutrient contents per meal were higher than a third of Korean recommended dietary allowances(RDA), But there was no problem when 20∼30% of plate waste was considered. Carbohydrate : Protein fat ratio was 62.7 : 16.4 : 20.8. Because animal : vegetable source ratios of protein, fat, calcium, iron were 44 : 56, 42 : 58, 22 : 78, 24 : 76, respectively, animal sources of calcium and iron needed to be supplemented. Plural set menus of A site were classified as STAR, PUZZLE, PLOWHORSE, DOG by Menu engineering technique. Set menus and soups & pot-stews among cafeteria menus in C site were operated properly without DOG and PUZZLE item. Side dishes of fishes, meats 8t eggs among cafeteria menus in C site were, for the most part, classified as STAR item, and side dishes of vegetables & salads and noodles among cafeteria menus in C site were STAR, PUZZLE, and DOG items. (Korean J Nutrition 31(9) : 1508-1521, 1998)

• Korean Journal of Community Nutrition
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• v.11 no.6
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• pp.761-770
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• 2006

The purpose of this study was to plan a 5-day menu using antioxidant-rich foods (vitamin A. vitamin C, vitamin E, phytochemicals) for a congregate meal program for the elderly and to evaluate the satisfaction of menus. The elderly participated in the congregate meal program at Guro Elderly Welfare Facility during October, 2003 (120 persons / day). The elderly liked yungyangbab, cooked rice with sweet potato and pumpkin, soybean paste soup with chinese cabbage, pan-fried cuttlefish patty with chopped soybean sprout, pan-fried beef patty with tofu and ginseng, fresh vegetable salad and most of desserts. The leftovers of menus were negatively correlated with satisfaction of menus. The 5-day menu contained over 1/3 of KDRIs (Dietary Reference Intakes for Koreans) except fiber calcium, vitamin K and vitamin E. In conclusion, menus using antioxidant-rich foods for a congregate meal program for the elderly will improve nutrient intakes and satisfaction of the meal program. It may help to prevent chronic diseases and improve healthy lives of the Korean elderly.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.188-199
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• 1998

The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should consider the food preferences of the students. To provide appropriate information and guidelines about desirable NSLP menu planning, the comparison between the frequency of NSLP menus and food preferences of the students was performed, NSLP menus with cooking method of 776 meals were collected from 10 elementary NSLP schools in Seoul and Kyunggi province, and food preference data was surveyed with 1618 elementary school students from 4 NSLP schools in Korea in 1995. According to the cooking methods, NSLP menus served Kimchi(98.3%), rice(71.4%) and soup(71.1%) frequently. Based on the food groups, NSLP menus served vegetables most frequently(188%), followed by grains(101.4%), milk(100%), meat(57.3%), fruits(50.3%), and so on. By Spearman Rank Correlations analysis, the serving frequencies of vegetable side dishes(r=.33, p=.05) were positively correlated with the students' preference score. According to the cooking method, the serving frequencies of steamed dishes(r=1.0, p=.00), salads(r=1.0, p=.00), Kimchi(r=.85, p=.01) and rice one-dish meal(r=.80, p=.10) were positively correlated with the students' preference score. However, the serving frequencies of the main dishes(r=.13, p=.57) and soup group(r=.15, p=.57) were not significantly correlated with the students' preference score. Even though the serving frequency of fruit were negatively correlated with the students' preference score(r= -.80, p=.10). These results indicated that the NSLP menu planned the vegetable side dishes in accordance with the students' food preferences, but it planned the main dish, soup group, and meat side dish group discordantly. Therefore further efforts are needed to involve the preferred cooking methods for increasing the food acceptability. It could be used for the basic guidelines for menu planning of NSLP, and for the future improvement of NSLP in Korea.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.411-425
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• 2018

Low sodium (1,300 mg) containing menu items and recipes applicable to institutional food services were developed while maintaining taste and nutrition contents. These developed recipes were used in a total of 258 dish items, including 39 one-dish meals, 43 guk or jjigae (soups or pot stews), 59 meat or fish side-dishes, 94 vegetable side-dishes, 9 jeons (pan-fried dishes), and 14 kimchis or pickles. A total of 90 menu items using 258 dishes were categorized into one-dish menu items or Korean dining table-setting items. They were re-sorted to soup or pot stew containing or not containing items. The protein content was significantly higher in one-dish menus than in Korean dining table-setting menus (p<0.05), whereas the energy, carbohydrates, lipids, and sodium did not differ significantly between them. Menus including guk showed no significant differences in energy, carbohydrates, lipids, or sodium when compared with menus not including guk. For practical application of these developed low sodium menu items for institutional food services, education manuals for nutrition should be developed, and networks among governmental agencies, institutional food services and research institutions should be established.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.241-250
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• 1994

In this study, we analyzed 2-day food records of the 1990 Korean National Nutrition Survey data for 2,000 households, and investigated most popular menu patterns by area, income, meal. The basic menu patterns of Korean, excluding side dishes, were Rice+Soup, Rice+Stew, Rice, Others, Rice+Soup+Stew in the order of proportion for all analyzed sectors. And the proportion of menus with the rice as a main dish was about 90% on the whole. The most popular menus of Korean were Rice+Soup+Kimchi(4.52%), Noodle+Kimchi(4.30%). When they ate rice as a main dish, they had soup, kimchi, and 1 or 2 other side dishes. At large cities, Noodle+Kimchi was the most frequent menu(5.20%). On the other hands, small cities and rural areas, Rice+Soup+Kimchi+Cooked vegetable was common. For the households which salaries less than 5 million won, Rice+Stew+Kimchi is the most prevalent, but households which salaries higher than 5 million won, Noodle+Kimchi was most frequent. At breakfast and dinner, the proportion of Rice+Stew+Kimchi+Cooked vegetable was 4.70%. But at lunch, Noodle+Kimchi was the most frequent and other menu combinations based on noodle were also common. Therefore most households showed conventional rice based menu patterns, but these patterns were decreasing for the large cities, and high income households. Especially at lunch, they used various menus which were not based on rice.