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KMID : 0123420080130060879
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Korean Journal of Community Nutrition
2008 Volume.13 No. 6 p.879 ~ p.889
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Nutrition Management Examined by Plate Waste Measurement - A Comparison with Elementary Schools and Middle Schools in the Changwon Area -
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Moon Hye-Kyung
Park Mi-Sun
Lee Kyung-Hea
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Abstract
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The purpose of this study was to examine nutrition management conditions of lunch with the elementary schools and
middle schools in the Changwon area. 292 students (5th and 6th graders) from three elementary schools and 330
students from three middle schools (boys, girls, and co-ed) participated in the aggregate selective plate waste
measurement for 5 days. Planned menus, serving sizes and plate waste amount data were collected. Nutrient analyses
for the planned, served and consumed menus at school lunches were performed by using CAN-PRO 3.0. Nutrient
analyses of the planned, served and consumed menus were compared with nutrient management standard (former
edition) for school lunch and 1/3 Korean Dietary Reference Intakes (KDRIs). Significant difference was found in the
average consumption rate between the elementary schools (82.2%) and the middle schools (71.8%). Specifically, the
consumption rates of steamed rice (p < 0.001), side dish 1 (p < 0.001), and Kimchi (p < 0.01) at the middle schools
were significantly lower than those of the elementary schools. When the nutrient contents in the served menus were
put into percentages to the nutrient contents in the planned menus, middle schools (92.3%) showed bigger serving loss
than the elementary schools (95.4%). In the nutrient assessment comparied with nutrient management standard (former
edition), middle school lunches showed comparatively less energy or less some nutrient contents against the standard
than the elementary school lunches. Specifically, in case of boys in middle schools, Vitamin C was the only nutrient
content that satisfied the standard in the planned menus, served menus and consumed menus. In the 1/3 KDRIs based
assessment, middle schoolers were found not to be provided proper nutrients with school lunches. To improve
nutrition management at middle school foodservices, dietitians should reinforce nutrient assessment for menu planning,
and try to decrease serving loss and plate waste.
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KEYWORD
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nutrition management, school lunch, plate waste measurement, elementary schools, middle schools
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