Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition
The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, 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 y...
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The Korean Nutrition Society
2008
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ftstoai:JAKO200718317169025 2023-05-15T13:42:32+02:00 Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition Choi, Ji-Hyun Kim, Chan Chung, Young-Jin 2008-01-29 pdf http://click.ndsl.kr/servlet/LinkingFullTextView?service_code=04&dbt=JAKO&cn=JAKO200718317169025 en eng The Korean Nutrition Society 6132 2008 ftstoai 2009-03-30T21:06:09Z The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, 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 ${\ulcorner}$ Rice + Soup + 2 Side dish + Kimchi (53.5%) ${\lrcorner}$ and ${\ulcorner}$ Rice + Stew + 2 Side dish + Kimchi (13.4%) ${\lrcorner}$ . In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$ Grilled foods ${\lrcorner}$ and ${\ulcorner}$ Pan-fried foods ${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. 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. Other/Unknown Material Antarc* Antarctic CLICK (Cooperative Link Center in KOREA) Antarctic |
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6132 Choi, Ji-Hyun Kim, Chan Chung, Young-Jin Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition |
topic_facet |
6132 |
description |
The purpose of this study is to evaluate dietary quality of Korea Antarctic expedition by menu analysis. Basic menu pattern, 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 ${\ulcorner}$ Rice + Soup + 2 Side dish + Kimchi (53.5%) ${\lrcorner}$ and ${\ulcorner}$ Rice + Stew + 2 Side dish + Kimchi (13.4%) ${\lrcorner}$ . In the analysis of dish group, excluding Rice and Kimchi, ${\ulcorner}$ Grilled foods ${\lrcorner}$ and ${\ulcorner}$ Pan-fried foods ${\lrcorner}$ were served more than 25% per month. Most frequently served dishes were "pan-fried rolled egg", "grilled seaweed", "kimchi soup", "fruits cocktail, canned" and "salt-fermented squid". The kinds of served dishes were very restrictive. 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. |
author |
Choi, Ji-Hyun Kim, Chan Chung, Young-Jin |
author_facet |
Choi, Ji-Hyun Kim, Chan Chung, Young-Jin |
author_sort |
Choi, Ji-Hyun |
title |
Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition |
title_short |
Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition |
title_full |
Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition |
title_fullStr |
Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition |
title_full_unstemmed |
Dietary Quality Evaluation by Menu Analysis of Korea Antarctic Expedition |
title_sort |
dietary quality evaluation by menu analysis of korea antarctic expedition |
publisher |
The Korean Nutrition Society |
publishDate |
2008 |
url |
http://click.ndsl.kr/servlet/LinkingFullTextView?service_code=04&dbt=JAKO&cn=JAKO200718317169025 |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic |
genre_facet |
Antarc* Antarctic |
_version_ |
1766169109892956160 |