Analysis of dietary insoluble and soluble fiber contents in school meal

Abstract

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose 109.7±11.7% (range 90~150%) and pectin 77.8±10.8% (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entrées or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

Comparative Analysis of Nutritional and Bioactive Properties of Aerial Parts of Snake Gourd (Trichosanthes cucumerinaLinn.)

“…This analysis was performed according to the method described by Shin [20] with minor modifications. Duplicates of 1 g sample were weighed and suspended in phosphate buffer (0.08 M) and digested sequentially with heat-stable α -amylase (A3306 Sigma) (pH 6; 100°C; 30 min), protease (P3910 Sigma) (pH 7.5; 60°C; 30 min), and amyloglucosidase (A9913 Sigma) (pH 4–4.6; 60°C; 30 min) to remove protein and starch.…”

Possibilities for Providing Healthy Nutrition for Developing Children in Primary Schools in Latvia

“…Pastry and bread products with increased nutritional value, which are developed by adding the pomace from different fruits and berries including blackcurrants and apples to products, are suitable for a pupils' menu (Anonymous, 2001;Korus et al, 2011). In Korea, big amounts of cereal and vegetable products are used to prepare pupils' meals, as a result of which the content of insoluble and soluble fibre is high: cellulose 109.7 ± 11.7% (range 90~150%) and pectin 77.8 ± 10.8% (range 64.7~96.7%), respectively (Shin, 2012).…”

“…The desirable proportion of the insoluble and soluble fibre is 3 : 1. The amount of the consumed dietary fibre in Europe is on average 20-25 g per day per person, while in Asia and Africa it is five or even six times higher (150 g) (Shin, 2012).…”

Rice Cakes Containing Dietary Fiber Supplemented with or without Artemisia Annua and Gynura Procumbens Merr. Alleviated the Risk Factors of Metabolic Syndrome

“…According to the Korean Dietary Recommended Intake, 25 g for men and 20 g for women are recommended as the adequate daily intake of dietary fiber in adults who are older than 12 years [ 17 ]. However, the actual daily dietary fiber intake among Koreans was reported to be much lower at 6.4-7.2 g/d [ 18 ]. Thus, the additional dietary supply appears to be necessary for even healthy adults.…”