A Study on Nutritional Evaluation of Foods in School Cafeteria for Teachers and Its Relation to Daily Energy Expenditure of Teachers (In Junior and Senior High School in Incheon)

교사들을 위한 학교 구내식당의 식단에 대한 영양평가 및 교사의 활동량에 관한 연구 - 인천 시내 중.고등학교를 중심으로 -

Meals served in school cafeteria for teachers were evaluated in terms of calorie and nutrient level and food composition. Daily energy expenditure of teachers was compared with caloric content of the meal. The followings are results of the study. 1) Twelve different foodstuffs were used in each meal of school cafeteria for teachers. The average amount of food served meal was 396.0g. The ratio of animal food to total food served was 13.2%. The meal was consisted of 44.8% of basic food group 4, 34.7% of basic food group 3, 19.3% of basic food group 1, 0.4% of basic food group 2 and 0.9% of basic food group 5. 2) The average caloric content of the meal was 629.9Kcal. The caloric ratio of carbohydrate, protein and fat to total calorie was 72.4% : 15.3% : 12.3% respectively. The ratio of animal protein to total protein was 43.2%. In meals of school cafeteria, the level o fall nutrients except iron and niacin was lower than RDA for male, whereas the level of all nutrients except protein and niacin was lower than RDA for female. 3) The average daily energy expenditures of teachers were 2,017.2Kcal for male and 1,735.3Kcal for female. The meal in school cafeteria supplied 93.7% of daily energy expenditure of male teachers and 110.0% of daily energy expenditure of female teachers. When planning meals in school cafeteria, recommended allowance, actual energy expenditure and food preference of teachers should be considered to improve the quality of meals. Also it seems desirable to give teachers the nutritional education for taking balanced diet.