Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

A Survey of the Nutrients and a Price Comparison of Korean Style Full Course Meals - Based on Korean Restaurants in Changwon City and in Luxurious Hotels in Seoul -

한정식업소에서 제공되는 1인분 영양소와 가격 비교조사 - 서울시 특급호텔과 창원시를 중심으로 -

  • Published : 2003.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ii ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by two different types of Korean style restaurants. A total of 27 restaurants participated in this study, 7 restaurants from the luxurious hotels in Seoul and 20 restaurants from the City of Changwon. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance (RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) Compared with 1/3 or the Korean RDA, all the nutrients were oversupplied. The average nutrient ratios were about 3.7 times higher than 113 of the Korean RDA in calories, about 9 times higher in proteins, 10 times higher in phosphorus, 7 times higher in Vitamin Bl, and 12 times higher in Vitamin E. 2) Seventy-five percent (n = 20) of the restaurants served within the range of thirty to forty dishes, whereas most of the hotel restaurants (70%) served twenty dishes or fewer. 3) The average carbohydrate: protein: fat (CPF) ratio of caloric nutrients was 40：26 : 34. This study concluded that: i) Korean style full course meals provide too much food, nutrients, and calories, resulting in an over- or unbalanced nutrient intake, and ii ) the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. Such over -or unbalanced nutrient intake could cause chronic degenerative problems such as cancer and cardiovascular disease. These findings indicate that restaurants serving Korean style full course meals should carefully plan their menus in order to provide their customers with balanced meals. They should also be strongly encouraged to play an active role in improving their customers' nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants. (Korean J Community Nutrition 8(3) : 327∼339, 2003)

Keywords

References

  1. 김송희 (1995) : 음식물 쓰레기 감량사례，대한영양사회，집단급식소의 음식물 쓰레기 감량 및 효과적 처리를 위한 환경보전세미나, pp.89-95
  2. 대한영양사회 (1999) : 사진으로 보는 음식의 눈대중량. 서울
  3. 한국식품공업협회 (1988) : 식품섭취 실태조사를 위한 식품 및 음식의 눈대중량
  4. 한국식품연구소(1994) : 요식업소에서의 음식 폐기량 살태 파악 및 그 대응에 관한 조사 연구
  5. 환경부(1997) : 전국 폐기물 발생 빛 처리현황，서울
  6. Blum M (1989): Protein intake and kidney function in humans: its effect on normal aging. Arch International Med 149: 211
  7. Brown L (1999): Cholesterol-lowering effects of dietary fiber: a meta analysis. Am J Clin Nutr 69: 30-42
  8. Can Pro. (2002): The korean nutrition information center of the korean nutrition society
  9. Cha BK (2001): The study of intakes of nutrient related lipid and rela-tionships among fiber intakes, serum lipids levels, blood sugar and blood pressure of adult female in vegetarians. Korean J Nutrition 34: 313-321
  10. Choi YS, Cho SH, Seo JM, Lee NH, Park WH, Song KE (1999): Effec-tiveness of nutrition counseling on dietary behavior and serum levels of lipids and antioxidants in patients with cardiovascular disease. J Korean Nutrition 32: 681-690
  11. Drewnowski A, Handerson SA, Shore AB, Fischler C, Preziosi P, Herc-berg S (1996): Diet quality and dietary diversity in France: Impli-cations for the French paradox. J Am Diet Assoc 96: 663-669 https://doi.org/10.1016/S0002-8223(96)00185-X
  12. Haines PS, Siega Riz AM, Popkin BM (1999): The diet quality index revised: a measurement instrument for populations. J Am Diet Assoc 99: 697-704 https://doi.org/10.1016/S0002-8223(99)00168-6
  13. Hunninghake DB (1994): Hypocholesterolemic effects of a dietary fiber supplement. Am J Clin Nutr 59: 1050-1054
  14. Hwang KH, Heo YR, Lim HS (1999): The effects of lowering dietary fat and cholesterol on hypercholesterolemic men. J Korean Nutrition 32: 552-560
  15. Hwang SH, Kim JI, Sung CJ (1997): Assessment of dietary fiber intake in korean college student. J Korean Soc Food Nutr 25: 205-213
  16. Jung MJ, Mun HS (2000): Study on effective methods for reducing leftovers in the food service business & industry. J Korean Community Nutrition 5: 92-99
  17. Kant AK, Schatzkin A, Ziegler RG, Nestle M (1991): Dietary diversity in the US population, NHANES II, 1976-1980. J Am Diet Assoc 91: 1526-1557
  18. Korea national statistical office (2000): Household income, Expenditure, Assets, pp.26-27
  19. Korean institute of food and hygiene (1995): A study for the improve-ment of nutritional status of korean
  20. Krebs SM, Smiciklas HS, Guthrie HA, Krebs J (1987): The effects of variety in food choices on dietary quality. J Am Diet Assoc 87: 897-903
  21. Kwon JY, Park HY, Whang EM (2001): The assessment of dietary qua-lity in toddler of 12-36 months. Korean J Nutrition 34: 176-187
  22. Kye SH, Yoon SI (1987): A study on nutritional evaluation about com-mercial korean traditional foods. Korean J Nutrition 20: 395
  23. Lee JS, Jeong EJ, Jeong HY (1996): Nutrition survey in the low income area of Pusan. J Korean Soc Food Nutr 25 (2): 199-204
  24. Lee KH, Hwang KJ, Her ES (2001): A study on body image recognition, food habits, food behaviors and nutrient intake according to the obesity index of elementary children in Changwon. Korean J com-munity Nutrition 6: 577-591
  25. Lee KH, Yoon SY, Kim HK (2000): Effect of Crab shell power on lipid metabolism in Diet-Induced Hyperlipidemic Rats. J Korean Soc Food Sci Nutr 29: 453-459
  26. Ministry of Health and Welfare (1999): Report on 1998 national health and nutrition survey (dietary intake survey)
  27. Nishimune T, Sumimoto T, Yakusiji T, Kunita N (1991): Determination of total dietary fiber in Japanese foods. J Assoc Off Anal Chem 74: 350-359
  28. Pak MM (1988): A review on changes of dietary life and mortality pattern in korea. Korean J Nutrition 21: 146
  29. Pudel V, Westenhoefer J. Ernaehrungspsychologie (1991): Hogrefe, Verlag fuer Psychologie, Goettingen, Toronto, Zuerich, p.184
  30. Randall E, Nichman MZ, Contant CF (1985): Diet diversity and nutri-ent intake. J Am Diet Assoc 85: 830-936
  31. Recommended dietary allowances for koreans, 7th revision (2000): The Korean Nutrition Society, Seoul
  32. Shim JE, Paik HY, Moon HK, Kim YO (2001): Comparative analysis and evaluation of dietary intake of koreans by age groups: Nutrient intakes. Korean Nutrition Society 34 (1): 554-567
  33. Shim JE, Paik HY, Moon HK, Kim YO (2001): Comparative analysis and evaluation of dietary intake of koreans by age groups: Nutrient intakes. J Korean Nutrition 34 (2): 568-579
  34. Song JS, Paik HY (1998): Seasonal variation of dietary intake and quality from 24 hour recall survey in adults living in Yeonchon Area. J Korean Soc Food Sci Nutr 27 (4): 775-784
  35. Trinker LF, Davis PA, Schneman BO (1994): Prune fiber or pectin com-pared with cellulose lowers plasma and liver lipids in rats with diet induced hyperlipidemia. J Nutr 124: 31-40 https://doi.org/10.1093/jn/124.1.31
  36. Vahouny GV (1987): Dietary fiber supplementation and fecal bile acids, neutral steroids and divalent cations in rats. J Nutr 117: 2009-2015 https://doi.org/10.1093/jn/117.12.2009