Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development of Calcium Enriched Menu for the Aged

고령소비자를 위한 칼슘 강화 식단 개발

  • Kim, Hae-Young (Department of Food Science and nutrition, Yongin University) ;
  • Kong, Hee-Jung (Department of Food Science and nutrition, Yongin University)
  • 김혜영 (용인대학교 식품영양학과) ;
  • 공희정 (용인대학교 식품영양학과)
  • Published : 2006.12.31
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Abstract

The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.

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References

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