Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

A Study on Sources of Energy & Macronutrients from Korean Dishes by Area

지역에 따른 주요영양성분의 공급음식에 관한 연구(I) -에너지 및 3대 영양소를 중심으로-

  • Lee, Haeng-Shin (Department of Nutrition, Research, Korea Institute of Food Hygiene) ;
  • Park, Mee-Ah (Department of Food and Nutrition Science, Dankook University) ;
  • Kye, Seong-Hee (Department of Nutrition, Research, Korea Institute of Food Hygiene) ;
  • Moon, Hyun-Kyung (Department of Food and Nutrition Science, Dankook University)
  • 이행신 (한국식품위생연구원 영양연구부) ;
  • 박미아 (단국대학교 식품영양학과) ;
  • 계승희 (한국식품위생연구원 영양연구부) ;
  • 문현경 (단국대학교 식품영양학과)
  • Published : 1996.10.30

Abstract

The dietary intake of nutritional elements by Koreans as determined by the Ministry of Health and Welfare's National Nutrition Survey have been reported for $1969{\sim}1993$. But these data were based on not dish but food. Therefore, the purpose of this study was to compare dish sources of energy and macronutrients (carbohydrate, fat, protein) in the diets of three area (large city, small city and rural). Dish sources were evaluated from two-day record obtained in the secondary analysis of the 1993 Korean National Nutrition Survey. The result, large city and small city had higher fat and protein intake than did rural. Otherwise, carbohydrate intake among rural was higher than those among large and small city (p<0.05). The primary dish source of energy and macronutrients was cooked rice for all area. The percentage of cooked rice in daily carbohydrate intake was 52.64% for nationwide, 48.40% for large city, 50.52% for small city, 61.79% for rural. The cumulative percent of top 10 dish sources to carbohydrate for large city, small city, rural were 78.02%, 81.16%, 85.69%, respectively. These was higher than cumulative percent of other macronutrients. The milk as good protein source ranked 3 for large city, 6 for small city, 22 for rural. The major dish sources to fat were cooked rice and pork that prepared by various cooking way. These results show that the major dish sources of energy and macronutrients were cooked rice based of Korea traditional consumption pattern. The most of nutrient intake consumed some dishes for all area. The dish consumption pattern was generally similar between large and small city. But rural was different from other area. Threfore, nutrition educations and interventions should be targeted to each area and should be attended with studies that comparision of dish sources to nutritional elements by specific age-sex groups.

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