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KMID : 0380620220540030313
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 3 p.313 ~ p.319
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Monitoring and assessment of nutritional content in home meal replacements (HMRs)
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Lee Sae-Ram
Kim Sung-Dan
Kim Su-Un
Lee Young-Ju
Lee Kyeong-Ah
Kim Na-Young
Hong Mi-Sun
Lee Sung-Deuk
Hwang In-Sook
Yu In-Sil
Jeong Jin-Sook
Shin Yong-Seung
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Abstract
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This study was performed to analyze the nutritional contents (calories, carbohydrate, protein, fat, sugar, sodium and potassium) of home meal replacements (HMRs) and assess the total nutritional value of these meals. The energy, carbohydrate and sodium contents were highest in fried rice, and the percentage of the daily value (%DV) was also higher than 50%. In all HMRs, the sodium Index of Nutritional Qualities (INQs) was higher than one, but all sugar INQs were lower than one. Most of the energy contribution of the carbohydrates in fried rice, spaghetti and tteokbokki exceeded the recommended range, whereas protein and fat values were mostly under the recommended range in one-dish type lunchboxes and tteokbokki respectively. When applying the nutritional labeling requirements for food, a difference of 31% above or below the labeling standard indicates that continuous monitoring is needed. These results suggest that HMRs contain high levels of sodium and appear to be nutritionally imbalanced in part.
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KEYWORD
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home meal replacements, lunchboxes, ready to cook, nutritional content, nutritional assessment
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