재가 노인들을 위한 노인복지관의 급식 식단 평가
분야
자연과학 > 가정
저자
정은경 ( Eun-kyung Jung ) , 박수진 ( Soojin Park ) , 김진숙 ( Jin Sook Kim )
발행기관
대한영양사협회
간행물정보
대한영양사협회 학술지 2017년, 제23권 제4호, 363~373쪽(총11쪽)
파일형식
0s200902.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This study examined the characteristics of the foodservice menu items offered at senior welfare centers to provide information on Korean senior menu development. A total of 514 lunch menu items were collected from 27 senior welfare centers in April, July, October and January. The most frequently served staple foods, soups, and side dishes were multi-grain rice, seaweed soup, Bulgogi, Kimchi, and liquid yogurt. The proportions of carbohydrate, protein, and lipids of total energy serving of senior welfare centers were 59.8%: 16.7%: and 22.8%, respectively. The nutrients served at less than 40% of the Recommended Nutrient Intake (RNI) and Adequate Intake (AI) of Dietary Reference Intakes for Koreans (KDRIs) were chloride (1.0%), vitamin D (1.3%), biotin (1.7%), magnessium (4.5%), Iodine (7.5%), pantothenic acid (8.0%), vitamin E (12.5%), vitamin B6 (20.0∼21.4%), vitamin K (21.1∼24.3%), and water (35.7∼39.7%). The nutrients served in excess of the daily intake goal and RNI were iron (98.9∼127.1%), sodium (104.9%), and copper (1,100.0%).
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