Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Differences between the Food and Nutrient Composition of the Vegetarian and Non-vegetarian Menus of Elementary School Foodservices in Chungnam

충남지역 초등학교급식 채식과 비채식 식단의 식품 구성과 영양 함량 평가

  • Minseo Cho (Dept. of Food and Nutrition, Kongju National University) ;
  • Yun-A Lee (Dept. of Food and Nutrition, Kongju National University) ;
  • Mi-Kyeong Choi (Dept. of Food and Nutrition, Kongju National University)
  • 최민서 (국립공주대학교 식품영양학과) ;
  • 이윤아 (국립공주대학교 식품영양학과) ;
  • 최미경 (국립공주대학교 식품영양학과)
  • Received : 2024.06.17
  • Accepted : 2024.07.19
  • Published : 2024.08.02
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Abstract

School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus of an elementary school foodservice. We examined 334 vegetarian and 545 non-vegetarian menus at elementary schools in the Chungnam area and compared their food composition and nutrient content. The average number of dishes per vegetarian menu was 7.0, which was significantly lower than the 7.3 items per non-vegetarian menu. The number of staple and dessert dishes on the vegetarian menus was significantly higher than that of non-vegetarian menus. Contrarily, the non-vegetarian menus had a higher number of broths and side dishes than vegetarian menus. Menus comprising grains, meats·fishes·eggs, vegetables·beans, fruits, and dairy products constituted 39.2% of vegetarian and 50.1% of non-vegetarian menus. The dietary diversity score was 4.3 for the vegetarian menu and this was significantly lower than 4.5 for the non-vegetarian menus. In terms of nutrient content and the index of nutritional quality, the vegetarian menus had significantly higher levels of vitamin A and calcium than the non-vegetarian menus. However, the protein and vitamin B1 levels were lower in the vegetarian menus. Our results suggest a need to develop balanced vegetarian menus and expand education to improve awareness, acceptance, and consumption of vegetables among school-age children.

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References

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