Analysis of micromineral contents of school meals

Abstract

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 μg) and Zn level of Sullung-tang was highest among soups (average 229.1 μg). Cu level of Buchu-kimchi was the highest among kimchies (average 217.5 μg) and Mn level of Gumeunkongyangnyum-gui was highest among side-dishes (average 198.4 μg). 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. © 2014 The Korean Nutrition Society and the Korean Society of Community Nutrition.