Nutritional Quality Assessment of Elementary School Lunches of South Korea and the United States

Min-Sun, Jeon，; Kim, Young Hoon; Kim, Hak-Seon

doi:10.1080/15428052.2012.677604

Cited by 3 publications

(3 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Especially, the result revealed that Korean adults had insufficient Ca intake compared with the Korean reference intake (700 mg). These findings are consistent with those of a recent national survey, which revealed serious Ca deficiency among Koreans and demonstrated its association with chronic disease (14) . Issues regarding the nutritional imbalance of food prepared outside the home have been discussed in several studies.…”

Section: Discussionsupporting

confidence: 92%

“…The Korean Nutrition Society revised the KDRI in 2010 and released a new nutritional model, the Food Balance Wheel ( 13 ) , to replace the Food Pyramid. It emphasises the importance of water and protein intake, and exercise ( 14 ) . We found that water and protein intake increased with dining-out frequency, but there were no significant associations between dining out and exercise.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey

Kim

2015

Br J Nutr

Self Cite

View full text Add to dashboard Cite

The frequency of dining out has rapidly increased; however, the independent associations between dining out, metabolic syndrome risk factors and nutritional status have not been well characterised. The aim of the present study was to investigate the associations between dining out, nutritional intakes and metabolic syndrome risk factors among Korean adults, using data from the 2011 Korean National Health and Nutrition Examination Survey. Frequency of dining out was significantly associated with intake of nutrients such as energy, water, protein, fat, carbohydrate, Ca, Na, vitamin A and carotene. Especially, the result revealed that Korean adults had insufficient Ca intake compared with the Korean reference intake (700 mg). As the frequency of dining out increased, so did energy intake. In addition, individuals who dined out seven or more times per week experienced a 64 % higher likelihood of blood pressure abnormalities, an 88 % higher likelihood of waist circumference abnormalities, and a 32 % higher likelihood of low HDL-cholesterol levels than those who dined out less than once per week. BMI was not associated with the frequency of dining out. Our findings suggest that strategies to modify dining-out behaviour could reduce metabolic syndrome risk factors via improved nutrition.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey

Kim

2015

Br J Nutr

Self Cite

View full text Add to dashboard Cite

show abstract

“…We had hypothesized that ethnicity would be a significant factor because people from areas traditionally eating more fruits and vegetables typically consume higher amounts (Roos, Johansson, Kasmel, Klumbiené, & Prättälä, 2001). As many cultures outside of the United States traditionally eat fruit as dessert (Jeon, Kim, & Kim, 2012; Pagliarini, Gabbiadini, & Ratti, 2005; Willett et al., 1995), international students and immigrants may seek high fruit dessert options matching their cultural expectations. Ethnicity itself may be insufficient to describe dietary dessert habits, however, as one ethnic characterization includes a broad group of distinct cultural habits, it may be more useful than to focus on the cultural practice of eating fruit for dessert itself.…”

Section: Resultsmentioning

confidence: 99%

The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts

Kurzer

Spencer

Cienfuegos

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

American adults consume excess added sugar and saturated fat, and not enough fruit. A possible solution is the “Dessert Flip,” a shift in which the proportions of more sustainable plant‐based garnishes, such as fruit and nuts, are increased, while the proportion of conventional dessert is reduced. We hypothesized that the pleasing properties of fruits and nuts—color, variety, flavor, and texture—would allow the Dessert Flip to be liked as well or better than a conventional dessert by college‐aged students in a dining hall. In a sensory test, participants (n = 118) significantly preferred plated flipped desserts—those containing 80% by weight fruit (strawberries, raspberries, blueberries, and mangoes) and nuts with 20% cake—over the conventional versions of those desserts with 80% cake and 20% fruit and nuts. No significant differences were found in overall liking. In a second experiment, after eating an entrée, participants (n = 150) chose pictures of multiple varieties of flipped cakes with 60% fruit and 40% cake significantly more than pictures of conventional 80% cake for dessert. Based on the U.S. average fruit prices, the Dessert Flip can be equal or lower in price per serving compared to an ungarnished typically sized cake. We conclude that the Dessert Flip offers a feasible option for increasing servings of fruits and nuts in desserts as well as reducing added sugar and saturated fat while maintaining sensory appeal. Future dietary guidelines could include this general strategy as a recommendation for helping adults include more fruits in their diets. Practical Application The Dessert Flip offers an appetizing way for foodservice to promote healthier eating by increasing servings of fruits and nuts in their desserts while reducing added sugar and saturated fat. Consumers can try this strategy at home by cutting a smaller piece of cake and adding fruit on the side.

show abstract

Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste

Kurzer

Wiriyaphanich

Cienfuegos

et al. 2020

Food Quality and Preference

View full text Add to dashboard Cite

Nutritional Quality Assessment of Elementary School Lunches of South Korea and the United States

Cited by 3 publications

References 15 publications

Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey

Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey

The Dessert Flip: Consumer preference for desserts with a high proportion of fruit and nuts

Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste

Contact Info

Product

Resources

About