TY - JOUR
T1 - The development of resources for the application of 2020 Dietary Reference Intakes for Koreans
AU - Hwang, Ji Yun
AU - Kim, Yangha
AU - Lee, Haeng Shin
AU - Park, Eun Ju
AU - Kim, Jeongseon
AU - Shin, Sangah
AU - Kim, Ki Nam
AU - Bae, Yun Jung
AU - Kim, Kirang
AU - Woo, Taejung
AU - Yoon, Mi Ock
AU - Lee, Myoungsook
N1 - Funding Information:
This research was supported by Policy Research Program for (project No. 25213086400) from the Ministry of Health and Welfare in 2021.
Publisher Copyright:
© 2022 Korean Nutrition Society. All rights reserved.
PY - 2022/2
Y1 - 2022/2
N2 - The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013-2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1-2, 3-5, 6-11, 12-18, 19-64, 65-74 and ≥75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teachinglearning plans for the development of educational materials and media.
AB - The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes for Koreans (KDRIs) without calculating complex nutritional values. Through an integrated analysis of data from the 6th to 7th Korean National Health and Nutrition Examination Surveys (2013-2018), representative foods for each food group were selected, and the amounts of representative foods per person were derived based on energy. Based on the EER by age and gender from the KDRIs, a total of 12 kinds of diets were suggested by differentiating meal compositions by age (aged 1-2, 3-5, 6-11, 12-18, 19-64, 65-74 and ≥75 years) and gender. The 2020 Food Balance Wheel included the 6th food group of oils and sugars to raise public awareness and avoid confusion in the practical utilization of the model by industries or individuals in reducing the consistent increasing intakes of oils and sugars. To promote the everyday use of the Food Balance Wheel and recommended meal compositions among the general public, the poster of the Food Balance Wheel was created in five languages (Korean, English, Japanese, Vietnamese and Chinese) along with card news. A survey was conducted to provide a basis for categorizing nutritional problems by life cycles and developing customized web-based messages to the public. Based on survey results two types of card news were produced for the general public and youth. Additionally, the educational program was developed through a series of processes, such as prioritization of educational topics, setting educational goals for each stage, creation of a detailed educational system chart and teachinglearning plans for the development of educational materials and media.
KW - curriculum
KW - dietary reference intakes
KW - needs assessment
KW - nutrition policy
KW - portion size
UR - http://www.scopus.com/inward/record.url?scp=85127545775&partnerID=8YFLogxK
U2 - 10.4163/JNH.2022.55.1.21
DO - 10.4163/JNH.2022.55.1.21
M3 - Review article
AN - SCOPUS:85127545775
SN - 2288-3886
VL - 55
SP - 21
EP - 35
JO - Journal of Nutrition and Health
JF - Journal of Nutrition and Health
IS - 1
ER -