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KMID : 1239920140080040439
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Nutrition Research and Practice
2014 Volume.8 No. 4 p.439 ~ p.444
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Analysis of micromineral contents of school meals
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Shin Dong-soon
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Abstract
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BACKGROUND/OBJECTIVES: Korean ordinary diets are referred to be good for human health in worldwide. However it is uncertain whether they provide microminerals enough for growth and health of teenagers. A main purpose of this study was to identify micromineral contents in school meals.
MATERIALS/METHODS: The fifty cuisines were collected from elementary schools and middle schools in Gyeongnam area. The contents of Fe, Zn, Cu and Mn among microminerals were analyzed by using ICP-OES method. Data were expressed as mean, standard deviation and range value and linear regression analysis performed.
RESULTS: Fe level of Pangibuseotpaprika-salad was the highest among side-dishes (average 346.6 μg) and Zn level of Sullung-tang was highest among soups (average 229.1 μg). Cu level of Buchu-kimchi was the highest among kimchies (average 217.5 μg) and Mn level of Gumeunkongyangnyum-gui was highest among side-dishes (average 198.4 μg). Generally cooked-rices as main dish had relative smaller amounts of microminerals than the other cuisines. The results showed that the ratio of Cu : Fe : Zn was approximately 12 : 4 : 1 and the relationship between Fe versus Zn or Fe versus Cu was significantly positive.
CONCLUSION: Comparing to Korean Dietary Recommended Intakes (KDRI) level, school meals provided not sufficient amount (<25% DRI) of Fe, Zn or Mn, while they did excessive amount (>125% DRI) of Cu.
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KEYWORD
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Microminerals, ICP-OES method, school meals
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