Evaluation on Nutritional Balance of Market-Kimbab and Nutritionally Adjusted Kimbab Menu by the Self-Developed Computer Program

영양평가 전산프로그램을 이용한 시판김밥 및 김밥균형식단의 영양균형성 평가 - 지방산, 아미노산 및 항산화 비타민 균형을 중심으로 -

  • Lee, Yang-Cha (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Kim, Kap-Young (Department of Home Economics Education, Kongju National University) ;
  • Koh, Kyun (Department of Computer Science & Engineering, Chongju University) ;
  • Park, Tae-Sun (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Kim, Sook-Young (Ansan Technical College) ;
  • Oh, Kyung-Won (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Kim, Mi-Kyung (Research Institute of Food & Nutritional Sciences, Yonsei University)
  • 이양자 (연세대학교 식품영양과학연구소) ;
  • 김갑영 (공주대학교 가정교육과) ;
  • 고견 (청주대학교 컴퓨터정보공학과) ;
  • 박태선 (연세대학교 식품영양과학연구소) ;
  • 김숙영 (안산공과대학) ;
  • 오경원 (연세대학교 식품영양과학연구소) ;
  • 김미경 (연세대학교 식품영양과학연구소)
  • Published : 2000.07.31


This research was designed to develop a computer program and evaluate the nutritional balances especially the balance of fatty acids, amino acids and antioxidant vitamins for convenience foods. The Korean convenience food, Kimbab purchased from markets was evaluated by using the self-developed computer program. Contents of calories, protein and calcium were lower$(1/3^{\circ}{\neq}1/2)$ than the recommended levels of Korean adult woman, and the carbohydrate/ protein/ fat(CPF) energy ratio was 70: 13: 17. The mean P/ M/ S ratio was 2.2/ 1.4/ 1 and that of ${\omega}6/\;{\omega}3$ fatty acids was 17.9/ 1, which was higher than the desirable ratio of $4{\sim}8/\;1$. Average essential amino acid balance of market-Kimbab samples was within the desirable range even though the absolute amount of protein was lower than the recommended level. Contents of antioxidant vitamins (A, C &E) were lower than recommended levels. Two kinds of nutritionally adjusted Kimbab menu were established by self-developed computer program. Some of major changes was adding food ingredients such as tuna fish and perilla leaf cooked with sesame oil and soybean oil to increase ${\omega}3$ series fatty acids. Some fruits and milk were also added to the menu. The adjusted CPF ratios was 63: 15: 22 and the new values for P/ M/ S and ${\omega}6/\;{\omega}3$ fatty acids ratios were 1.0/ 1.2/ 1/0 and 6.1/ 1 respectively. In sensory evaluation of two kinds of adjusted Kimbab, the taste and overall estimation scores were higher than unadjusted Kimbab. The computer program developed in this study might be used as a tool for the evaluation of nutritional balance of other convenience foods and menu planning.