Comparisons of the Eating Habit, Preferences and Intake Frequency of Vegetables between Middle and High School Students in Busan

이경애,

doi:10.19031/jkheea.2015.12.27.4.93

Cited by 10 publications

(2 citation statements)

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“…Only 24.7% and 17.5% of middle and high school students, respectively, consumed fruits more than once per day [40]. Many studies have reported that Korean school-aged children and adolescents preferred vegetables less than other food ingredients [41,42,43,44].…”

Section: Discussionmentioning

confidence: 99%

Selection of Target Nutrients for the Nutritional Standards of School Lunches in Korea

Kim

Yoon

2019

Nutrients

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The purpose of this study was to select target nutrients to be included in the nutritional standards of school lunches in Korea. The dietary intake data for children and adolescents aged 6–17 years old from the Korea National Health and Nutrition Examination Survey VI were analyzed for eight groups based on gender and age (6–8, 9–11, 12–14, and 15–17 years old). First, the usual intake of 3091 subjects was estimated and assessed to identify nutrients with insufficient or excessive intake prevalence. Along with the nutrients identified by the assessment, the energy and nutrients prioritized in the meal planning procedure of the 2015 Dietary Reference Intakes for Koreans were the initial candidates; these nutrients and energy include the percentages of energy from carbohydrates, protein, and fat; vitamin A; riboflavin; niacin; vitamin C; calcium; phosphorus; sodium; and iron. Phosphorus was excluded as a result of there being little evidence of clinical symptoms caused by its insufficient intake. Sodium was excluded because reliable data on added salt were not available among the school lunch recipes in Korea. Therefore, energy; the percentages of energy from carbohydrates, protein, and fat; vitamin A; riboflavin; niacin; vitamin C; calcium; and iron were selected to be included in the nutritional standards for school lunches in Korea.

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Section: Discussionmentioning

confidence: 99%

Selection of Target Nutrients for the Nutritional Standards of School Lunches in Korea

Kim

Yoon

2019

Nutrients

View full text Add to dashboard Cite

show abstract

“…Only 24.7% and 17.5% of middle and high school students, respectively, consumed fruits more than once a [36]. Many studies have reported that Korean school-aged children and adolescents preferred vegetables less than other food ingredients [37][38][39][40].…”

Section: Discussionmentioning

confidence: 99%

Selection of Target Nutrients for the Nutritional Standards of School Lunches in Korea

Kim¹,

Kim²,

Yoon

2019

Preprint

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The purpose of this study was to select target nutrients to be included in the nutritional standards of school lunches in Korea. The dietary intake data of children and adolescents aged 6-17 years old from the Korea National Health and Nutrition Examination Survey Ⅵ were analyzed for eight groups based on gender and age (6-8, 9-11, 12-14, and 15-17 years old). First, the usual intake of the 3,091 subjects was estimated and assessed to identify nutrients with insufficient or excessive intake prevalence. Along with the nutrients identified by the assessment, the energy and nutrients prioritized in the meal planning procedure of the 2015 Dietary Reference Intakes for Koreans were the initial candidates: energy, the percentages of energy from carbohydrates, protein, and fat, vitamin A, riboflavin, niacin, vitamin C, calcium, phosphorus, sodium, and iron. Phosphorus was excluded due to little evidence of clinical symptoms caused by insufficient intake. Sodium was excluded because reliable data on added salt were not available among the school lunch recipes in Korea. Therefore, energy, the percentages of energy from carbohydrates, protein, and fat, vitamin A, riboflavin, niacin, vitamin C, calcium, and iron were selected to be included in the nutritional standards of school lunches in Korea.

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Characteristics in the components of the paprika by drying methods

Lee¹,

Hong²,

Choi³

et al. 2017

Korean Journal of Food Preservation

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The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and 5.03 °Brix, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05). Key words：paprika, osmotic dried, vacuum freeze-dried, characteristics

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Comparisons of the Eating Habit, Preferences and Intake Frequency of Vegetables between Middle and High School Students in Busan

Cited by 10 publications

References 0 publications

Selection of Target Nutrients for the Nutritional Standards of School Lunches in Korea

Selection of Target Nutrients for the Nutritional Standards of School Lunches in Korea

Selection of Target Nutrients for the Nutritional Standards of School Lunches in Korea

Characteristics in the components of the paprika by drying methods

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