Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지
DOI QR코드

DOI QR Code

Food and dish group diversity on menus of daycare centers provided by Center for Children's Foodservice Management in Korea: a descriptive study

어린이급식관리지원센터에서 제공하는 어린이집 식단의 식품군 및 음식군 다양성에 관한 기술연구

  • Youn-Rok Kang (Center for Children's Foodservice Management) ;
  • Kyeong-Sook Lim (Department of Food & Nutrition, College of Health Science, The University of Suwon) ;
  • Hyung-Sook Kim (Department of Food & Nutrition, College of Health Science, The University of Suwon)
  • 강연록 (화성시 어린이급식관리지원센터) ;
  • 임경숙 (수원대학교 건강과학대학 식품영양학과) ;
  • 김형숙 (수원대학교 건강과학대학 식품영양학과)
  • Received : 2023.11.24
  • Accepted : 2023.12.29
  • Published : 2023.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

Keywords

Acknowledgement

This paper is part of the doctoral's degree research.

References

  1. Ministry of Government Legislation. Child care law [internet]. Ministry of Government Legislation; 2022 [cited 2022 Jul 27]. Available from: http://www.law.go.kr/main.html.
  2. Ministry of Health and Welfare. Statistics of childcare 2022 [internet]. Ministry of Health and Welfare; 2023 [cited 2023 Jun 17]. Available from: http://www.mw.go.kr.
  3. Korenman S, Abnerb KS, Kaestnerb R, Gordonb RA. The child and adult care food program and the nutrition of preschoolers. Early Child Res Q 2013; 28(2): 325-336. https://doi.org/10.1016/j.ecresq.2012.07.007
  4. Yeoh YJ, Kwon SY, Lee YM. Menu pattern and food diversity of snack menus provided by Child Care Information Centers in Seoul. J Nutr Health 2014; 47(6): 443-451. https://doi.org/10.4163/jnh.2014.47.6.443
  5. Ministry of Health and Welfare (KR). 2023 Childcare center assessment manual (for childcare centers). Sejong: Ministry of Health and Welfare; 2023. p. 169.
  6. Ministry of Food and Drug Safety (KR), Center for Children's Foodservice Management. Dietary operation management guidelines. Cheongju: Ministry of Food and Drug Safety; 2022. p. 10.
  7. Ministry of Food and Drug Safety (KR). Guidelines for group feeding for infants and toddlers: Appropriate amount of food served per person. Cheongju: Ministry of Food and Drug Safety; 2021. p. 16.
  8. Kim EK, Kim SN, Lee JY, Kwon YS. Dietary assessment according to gender of children aged 3-5 Years: Using data from the 2013-2018 Korea National Health and Nutrition Examination Survey. Korean J Food Cook Sci 2021; 37(6): 535-542. https://doi.org/10.9724/kfcs.2021.37.6.535
  9. Kim JH, Lee HC, Jang JH, Ahn KM, Han YS, Lee SI. Risk factors influencing growth in children with atopic dermatitis. Pediatric Allergy Respir Dis 2008; 18(4): 339-348.
  10. Her ES, Seo BY. Relation of nutritional intake and allergic rhinitis in infants: Using the Korea National Health and Nutrition Examination Survey (KNHANES) 2013-2016. Korean J Community Nutr 2019; 24(4): 321-330. https://doi.org/10.5720/kjcn.2019.24.4.321
  11. Lichtenstein AH, Kennedy E, Barrier P, Danford D, Ernst ND, Grundy SM et al. Dietary fat consumption and health. Nutr Rev 1998; 56(5): S3-S19. https://doi.org/10.1111/j.1753-4887.1998.tb01728.x
  12. Shim JE, Yoon JH, Kim K, Paik HY. Association between picky eating behaviors and growth in preschool children. J Nutr Health 2013; 46(5): 418-426. https://doi.org/10.4163/jnh.2013.46.5.418
  13. Bae JS, Lee KE. Nutrient consumption of children from lunch at child day care centers and kindergartens. Korean J Food Cook Sci 2019; 34(6): 707-718.
  14. Sym EB, Rho JO. Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area. J Nutr Health 2019; 52(5): 501-513. https://doi.org/10.4163/jnh.2019.52.5.501
  15. Sim HM, Lee MJ, Park SM, Bae MH, Lee JY, Yu SI et al. Investigation of intake patterns and sugar content of snacks provided at some children's cafeterias in Gyeongbuk. J Food Saf 2021; 2(1): 51-57.
  16. Jiang L, Jung YY, Kim HS, Nam GS, Yun JS, Kim JW et al. A comparison of salty taste assessment, dietary attitude and dietary behavior among adult and senior women by region and by age in Korea. Korean J Community Nutr 2015; 20(2): 109-119. https://doi.org/10.5720/kjcn.2015.20.2.109
  17. Lee YM, Kim MY, Chung HK, Kim HR, Shim JE, Cho HY et al. Evaluation of traditional aspects of school lunch menus in Korea by analyzing dish group composition. Korean J Community Nutr 2013; 18(4): 386-401. https://doi.org/10.5720/kjcn.2013.18.4.386
  18. Kim OS, Lee YE. Dietary quality and foodservice menu pattern of American international schools in Seoul and Gyeonggi area. Korean J Food Cook Sci 2015; 31(2): 214-224. https://doi.org/10.9724/kfcs.2015.31.2.214
  19. Lee SY, Kim JA. The development of institutional food-service menu with temple food. Korean J Community Nutr 2015; 20(5): 338-350. https://doi.org/10.5720/kjcn.2015.20.5.338
  20. Lee YM. Analysis of changes in children's meal structure and traditional aspects of school lunch menus in Korea [dissertation]. Seoul National University; 2012.
  21. Ministry of Health and Welfare (KR), The Korean Nutrition Society. 2020 Dietary reference intakes for Koreans 2020. Sejong; Ministry of Health and Welfare, The Korean Nutrition Society; 2022. p. 64-81.
  22. Ahn SW, Choi MK. Characteristics of school menus from the Daegu and Gyeongbuk area. J Korean Soc Food Sci Nutr 2013; 42(6): 983-990. https://doi.org/10.3746/jkfn.2013.42.6.983
  23. Kant AK, Schatzkin A, Block G, Ziegler RG, Nestle M. Food group intake patterns and associated nutrient profiles of the US population. J Am Diet Assoc 1991; 91(12): 1532-1537. https://doi.org/10.1016/S0002-8223(21)01429-2
  24. Han JH, Lee S, Kwon JH, Sung KY, Lee JE, Hwang IH et al. The frequently-used-food materials and cooking methods for menu items offered by school foodservice operations in Chungbuk. J Human Ecol 2016; 20(1): 1-12.
  25. Ministry of Education (KR), Student Health Policy Division. Guidebook for meal/snack management in kindergarten. Sejong: Ministry of Education; 2021. p. 36.
  26. Kim KA, Kim SJ, Jung LH, Jeon ER. Meal preference on the school food service of middle school students in Gwangju and Chollanamdo area. Korean J Food Cook Sci 2003; 19(2): 144-154.
  27. Kim S, Moon S, Popkin BM. The nutrition transition in South Korea. Am J Clin Nutr 2000; 71(1): 44-53. https://doi.org/10.1093/ajcn/71.1.44
  28. Korea Health Industry Development Institute. National Nutrition Statistics Intake by food group [internet]. Korea Health Industry Development Institute; 2020 [cited 2022 Nov 30]. Available from: https://www.khidi.or.kr/nutristat.
  29. Korea Disease Control and Prevention Agency. The 8th Korea National Health and Nutrition Examination Survey, 2nd year [internet]. Korea Disease Control and Prevention Agency; 2020 [cited 2022 Jul 27]. Available from: https://knhanes.kdca.go.kr/knhanes/main.do.
  30. Kim MH, Choi MK, Kim MW, Eom AY. A study on the recognition and the preferences for traditional Korean food served at the middle school good service in the Gyeonggi area. J Nutr Health 2011; 24(1): 54-64. https://doi.org/10.4163/jnh.2023.56.1.54
  31. Kim JH, Lee YE. Parents' opinions on foodservices in daycare centers of Korea's compensation and welfare service institute. J Korean Soc Food Sci Nutr 2013; 42(1): 102-113. https://doi.org/10.3746/jkfn.2013.42.1.102
  32. Choi YS. Comparison of nutrients and food intakes of young children according to lunch places: Based on the fifth Korea National Health and Nutrition Examination Survey. J Nutr Health 2018; 51(3): 254-263. https://doi.org/10.4163/jnh.2018.51.3.254
  33. Sin EK, Lee YK. Evaluation of food and nutrient intake of preschool children in day-care centers. J Korean Soc Food Sci Nutr J 2005;34(7): 1008-1017. https://doi.org/10.3746/jkfn.2005.34.7.1008
  34. Ministry of Health and Welfare (KR). 2023 Parent Monitoring Group Operation Manual. Sejong: Ministry of Health and Welfare; 2023. p.81.
  35. Ministry of Health and Welfare (KR). 2023 Guidance of childcare planning. Sejong: Ministry of Health and Welfare; 2023. p. 58.