제주지역 어린이집 5세 유아 대상 배식량 및 섭취량 조사연구

Abstract

The purpose of this study is to investigate meal size, intake amount, and management of providing meals in nursery facilities of less than 100 children in Jeju. The subjects were 838 five-year-old children (males: 449, females: 389) who were in 9 national, 15 corporate, 19 private, and 11 other nursery facilities (a total 54), and the meal size, the intake amount, and the management of providing meals were investigated between January and June of 2013.

1. The initial meal size was 260.0g, which was equivalent to 77.1% of the optimum meal size (309.4g); the total meal size was 275.2g which is added by 15.3g of the average with the additional meal size, the total meal size was 275.2gg which was equivalent to 81.9% of the optimum meal size. The leftover amount was 26.2g, and the actual intake amount of one child against the total meal size was 249.0g, 89.2% of the provided amount. The intake amount against the initial meal size was 233.8g, or 89.0%.

2. When groups of the initial meal size against the optimum meal size were divided into 3 groups of at least 85% (n=190), of 70% to 85% (n= 343) and of less than 70% (n= 305), the initial meal size per groups was 301.7g, 267.4g, and 225.6g, the total meal size was 318.3g, 281.8g, and 241.0g, and the actual intake amount was 281.2g, 253.3g, and 224.2g respectively. indicating that the amount significantly increased more when the meal was close to the optimum meal size.

3. As for nutrients ingested by the lunch meals in the nursery facilities, Intake of vitamin K (313.2%), protein (207.3%), zinc (154.3%), folic acid (131.2%), vitamin B1 (130.9%), niacin (125.7%), vitamin (B6 124.2%), and vitamin A (103.3%) was higher than the recommended intake (RI), and intake of sodium (188.4%) and vitamin E (128.3%) were more than the adequate intake (AI), based on the Korean Dietary Reference Intakes (KDRI). However, the intake of iron (91.6%), vitamin B2 (81.7%), and vitamin C (75.3%) was less than the RI. The calorie for the intake was 69.3%, less than the estimated energy requirement (EER), the intake of dietary fiber (53.6%), potassium (57.2%), and vitamin D (42%) were less than the AI, and that of calcium (41.9%) was less than the RI.

4. The mean adequacy ratio (MAR) was 0.77. The nutrient adequacy ratio (NAR) of protein, vitamin B1, phosphorus, niacin, and vitamin A was higher than 1, while that of iron (0.92), vitamin B2 (0.82), vitamin C (0.75), calories (0.69), calcium (0.42) was lower than 1. The index of nutritional quality (INQ) was higher than 1 for all the nutrients except for calcium (0.61).

5. As for the management of providing meals, the employment ratio of cooks was 100% but that of nutritionists was 1.9%, indicating that only 1.9% of the facilities used menu planned by nutritionists. Meanwhile, 77.8% of the facilities used meal logs and 72.2% of them prepared a taste test log for the meal . The frequency of foods was as follows. Multigrain rice was most frequent in rice & noodles as a staple food (mean 1 per day); sea mustard soup and bean paste soup were most frequent in soup & stew (mean 0.93 per day) as a side dish; and kimchi was most frequent followed by fried foods, boiled vegetables, herbs, raw vegetables, seasoned foods, hard-boiled foods, and steamed foods. The menu frequently used included cabbage kimchi, roasted beef, spinach, seasoned cucumber, jangjorim with quail eggs, dried laver, fried chicken, and steamed eggs. As for more frequently used foods, rice, green vegetables, and light-colored vegetables were used at least four times a week; multigrain, snacks, milk, and fruit were used at least twice a week; and pork, potato & sweet potato, fish, tofu, bean products, egg products, seafood, seaweed, beef, and chicken were used at least once a week. The means dietary variety scores for grain, meat, fruit, vegetable, and dairy products (GMFVD) were 4.02, the mean of meal balance score was 71.12.

In conclusion, the INQ were appropriate but the initial meal size and total meal size were small in quantity when compared to the optimum size, indicating that calories and several nutrients were taken in by less than the RI and the AI. The actual intake amount of the subjects was significantly higher as the initial meal size against the optimum size was higher. The results of this study may suggest that proper education on the optimum meal size to supply is needed for the teachers and cooks, nutritional education is simultaneously needed for the children in the nursery facilities, the children in the nursery facilities, and that the children should be educated of leftover for them to have adequate nutritional intake.