Adolescents' Nutrient Intake Determined by Plate Waste at School Food Services / 대한지역사회영양학회지

The purposes of the study were to analyze nutrients of the menus served and to evaluate students' nutrient consumption at school food services. Three middle schools (boys, girls, and co-ed schools) were located in Seoul and Kyunggi Province. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Data was collected for 3 consecutive days at each school. Nutrient analyses for the served and consumed menus were performed using CAN-PRO. On average the students consumed 67% of the menus they were served. By menu category, the students consumed more than 90% of the rice and one-dish foods they were served. Kimchis (54%) and soups/stews (55%) were the menu categories with the lowest consumption rates. The menus served at the boys and coed schools did not meet 1/3 of the recommended daily allowances (RDA) for calcium, iron, and vitamin B2. Due to the plate wastes, the actual consumption of the boys school students did not meet the 1/3 RDA for calories, calcium, iron, vitamin A, vitamin B1, vitamin B2, and niacin. The menus served at the girls school exceeded the 1/3 RDA for all nutrients, but the actual consumption did not meet the 1/3 RDA for calcium, iron, and vitamin B2. During the 3-day periods, the served and consumed menus provided 27% and 24% of energy from fat, which exceeded the recommended proportion of 20%. To improve nutrition management at school food services, dietitians should understand factors that influence students' consumption and implement nutrition education programs that emphasize balanced diets.

Nutrition knowledge and nutrient consumption of working women in Bangkok metropolis: A case study of silom area and government enterprises.

The study was conducted to evaluate nutrition knowledge and nutrient intakes of adult women, aged 20-50 years, working in the Bangkok Metropolitan Area. 308 subjects from the Silom business area and 178 subjects from government enterprises were randomly selected. Nutrition knowledge was evaluated in all subjects using food questionnaires. Average scores of the two groups were quite acceptable and no mean significant difference was found. Based on a 24-hour food record, the energy intakes of the two groups, were quite satisfactory, at around 75-79% of Thai RDA. However, the percentage of energy obtained from fat in the food they consumed was relatively high with regard to their energy intakes. Average vitamin A, iron and phosphorus intakes were adequate for the subjects but the calcium intake was only 50% of the recommended level. No significant correlation was detected between the body mass index of subjects and various nutrient variables. To promote nutrition education, proper food practices need to be emphasized.