The development of resources for the application of 2020 Dietary Reference Intakes for Koreans

Ji Yun Hwang, Yangha Kim, Haeng Shin Lee, Eun Ju Park, Jeongseon Kim, Sangah Shin, Ki Nam Kim, Yun Jung Bae, Kirang Kim, Taejung Woo, Mi Ock Yoon, Myoungsook Lee

Research output: Contribution to journalReview articlepeer-review

Abstract

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.

Original languageEnglish
Pages (from-to)21-35
Number of pages15
JournalJournal of Nutrition and Health
Volume55
Issue number1
DOIs
StatePublished - Feb 2022

Keywords

  • curriculum
  • dietary reference intakes
  • needs assessment
  • nutrition policy
  • portion size

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