Nutr Res Pract.  2012 Feb;6(1):28-34.

Analysis of dietary insoluble and soluble fiber contents in school meal

• Shin D

Abstract

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose 109.7+/-11.7% (range 90~150%) and pectin 77.8+/-10.8% (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entrees or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

Keyword

Dietary fiber; insoluble fiber; soluble fiber; school meal

MeSH Terms

Cellulose
Edible Grain
Child
Dietary Fiber
Fruit
Humans
Meals
Meat
Nitroimidazoles
Pectins
Sulfonamides
Vegetables
Cellulose
Nitroimidazoles
Pectins
Sulfonamides

Figure

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  Fig. 1 Recovery rates of insoluble fiber (cellulose, A) and soluble fiber (pectin, B). In Fig. 1A & 1B, the X axis represents the existent amounts (unit; g) of two fibers and Y axis represents the recovery rate through standard experiment.

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  Fig. 2 The list of high-fiber containing menu in the school meals

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