Development of High Calcium Dishes for Elementary School Lunch and Perception on Calcium Supply by School Dietitian

초등학교 급식을 위한 고칼슘음식 개발과 영양사들의 칼슘공급에 대한 인식

  • Chang, Soon-Ok (Dept. of Food and Nutrition, College of Human Ecology, The University of Suwon) ;
  • Bae, Sun-Kyung (Nutrition Education Major, Graduate School of Education, The University of Suwon)
  • 장순옥 (수원대학교 생활과학대학 식품영양학과) ;
  • 배선경 (수원대학교 교육대학원 영양교육)
  • Published : 2009.10.31


To increase the intake of calcium in elementary school children, 20 high calcium dishes (HCD) were developed. The pictures of HCD with the calories, calcium content, and the price per serving were given for the evaluation of HCD to 118 school dietitians. Along with the evaluation, a questionnaire concerning the perception on calcium nutrient and calcium fortified foods (CFF), the use of school milk and CFF, and the need and their endeavor for HCD was administered. Over 90% of subjects were aware of the importance of calcium in school lunch menu and 80% of them recognized the necessity for exploring HCD, though their endeavor remained at a 30% level. HCD that reached the requirement of calcium for the school lunch was 3 and the preference response over 4 (maximum 5) was 2 HCD with better acceptance by younger subjects. 70.3% of subjects were aware of CFF and their response on them were diverse as a positive conception 42%, negative 33% and willing to use 40%, not to use 40%. The dietitians who provided school milk or willing to develop HCD were more positive to use CFF. These results indicate that school milk is the most important calcium source and further pursue for HCD and CFF is needed to achieve the calcium requirement for the elementary school lunch.


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