Analysis of micromineral contents of school meals

• Published in: Nutrition research and practice Vol. 8; no. 4; pp. 439 - 444
• Main Author: Shin, Dongsoon
• Format: Journal Article
• Language: Korean
• Published: 2014
• Subjects: ICP-OES method; Microminerals; school meals
• ISSN: 1976-1457; 2005-6168

BACKGROUND/OBJECTIVES: Korean ordinary diets are referred to be good for human health in worldwide. However it is uncertain whether they provide microminerals enough for growth and health of teenagers. A main purpose of this study was to identify micromineral contents in school meals. MATERIALS/METHODS: The fifty cuisines were collected from elementary schools and middle schools in Gyeongnam area. The contents of Fe, Zn, Cu and Mn among microminerals were analyzed by using ICP-OES method. Data were expressed as mean, standard deviation and range value and linear regression analysis performed. RESULTS: Fe level of Pangibuseotpaprika-salad was the highest among side-dishes (average $346.6{\mu}g$) and Zn level of Sullung-tang was highest among soups (average $229.1{\mu}g$). Cu level of Buchu-kimchi was the highest among kimchies (average $217.5{\mu}g$) and Mn level of Gumeunkongyangnyum-gui was highest among side-dishes (average $198.4{\mu}g$). Generally cooked-rices as main dish had relative smaller amounts of microminerals than the other cuisines. The results showed that the ratio of Cu : Fe : Zn was approximately 12 : 4 : 1 and the relationship between Fe versus Zn or Fe versus Cu was significantly positive. CONCLUSION: Comparing to Korean Dietary Recommended Intakes (KDRI) level, school meals provided not sufficient amount (<25% DRI) of Fe, Zn or Mn, while they did excessive amount (>125% DRI) of Cu.