Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition

ABSTRACT

The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pat-tern, intake of dish and dish group, DDS (dietary diversity score ), daily nutrients supply, and NAR (nutrient adequacy ratio )& MAR (mean adequacy ratio )were analyzed using 1 year menu list for the 10th Korea Antarctic expedition. Most frequently served basic menu patterns were [Rice +Soup +2 Side dish +Kimchi (53.5%)]and [Rice +Stew +2 Side dish +Kimchi (13.4%)]. In the analysis of dish group, excluding Rice and Kimchi,[Grilled foods ]and [Pan-fried foods ]were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled sea-weed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very res-trictive. The average score of DDS showed 2.88 for summer and 2.97 for winter. Dairy group was almost not served. Fruit & Vegetable groups were also served a little as canned product. The energy ratio of Carbohydrate Fat Protein was 56.5 23.9 19.2, and 56.9 24.5 18.3, for summer and winter, respectively. Both seasons had higher ratio of carbohydrate and lower ratio of fat compared to the recommended ratio (44 40 16 )in polar area. Ca P ratio was very poor, 0.40 in both seasons. NAR scores of Ca, vitamin A, vitamin B 2 and vitamin C were also very low, ranged from 0.6 to 0.7. Consequently, a well-planned menu supplying adequate amount of dairy, fruit and vegetable is necessarily required including Ca, vitamin D, vitamin A, vitamin B 2 and vitamin C intake, and some nutritionally well-educated members are urgently needed to join in the expedition.