| 摘要: | The purpose of this study is used to assess the strengthening of calcium
through food (mainly rice) to increase the calcium intake of school children.
Literature reviews were used to identify the optimal method of forming calcium
chemical by investigating the cost-benefit analysis (CAB), cost effectiveness analysis
(CEA), cost-minization analysis (CMA) and accessibility analysis of commercial
calcium supplement, calcium-fortified foods, calcium-fortified rice from market
products. In this study, after deducting the expense of rice, we obtained 304mg of
Calcium quantity per 0.91NT of 80 grams of rice, and 500mg of Calcium per 1.7-2.2
NT for forcalcium-fortified rice. Since there was no additional source of calories for
forcalcium-fortified rice. This was the optimal food to strengthen with calcium. Using
the commercial sold S brand and C brand calcium-fortified rice, To evaluate the
calcium reserve during the cooking process by Inductively Coupled Plasma Atomic
Emission Spectrometer（ICPAES） at the Institute of Food Industry., and found out
that in the process of cleaning and cooking, calcium-fortified rice was able to retain
98.36% ~ 93.71% of calcium, indicating a low calcium loss. A total of 33 students
and faculty members from school of Public Health, Taipei Medical University with
an average age of 24.7 ± 1.2 gave an sensory evaluation of both S and C brand
calcium-fortified rice, including the appearance, smell, taste, viscosity, and overall
evaluation. Out of 37 kitchen equipped elementary schools, ying-giao elementary
schools was randomly selected to have its school lunch intervened. Using food
questionnaires and 3 day diet dairies supported by 24 hour dietary recall for food
evaluation, the average calorie intake was found to be 1920 ± 59 kcal for boys and
1921 ± 84 for girls. The Calcium intake was 41%~45% of the Dietary Refernece
Intakes (DRIs), and the daily dairy intake was 0.64 portions for 10-12 year olds.
During the period of intervention, there was no significant difference between milled
rice and brand S rice; the calcium obtained from each bowl of brand S rice was 30.4%
of the DRIs. After using calcium fortified rice as the main meal, the percentage of
Calcium intake less than 1000mg dropped from 96% to 77.2% for boys and 92% to
87.5% for girls, without exceeding the limit of 2500mg. Using the actual
consumption days of the school lunch for fifth graders (177 days) and fourth graders
(81 days), the daily average calorie provided by calcium fortified rice was 90 kcal per
1.25NT and 63 kcal per 0.87 NT, which was comparable to the 91 kcal per 0.96NT
and 62 kcal per 0.67NT for regular rice. Without the increase in calorie intake, there
is no concern for weight gain. A glass of milk costs 8.38NT per day (177days) and
5.8NT per day (81 days), which was a lot higher than milled riceand calcium fortified
rice. Even though the recommended daily intake is two glasses, by cost-benefit
considerations calcium fortified rice was considered a priority for our school lunch
intervention. The use of Precede-Proceed method to promote calcium fortified rice in
school lunch was successful probably due to the support of parents and teachers.
In conclusion, using calcium fortified rich in school lunch in elementary
schools is a very effective and convenient way to increase calcium intake, and we can
continue to track the height of the students and their density of bone as adults in the
future to determine the true effectiveness of calcium fortified rice.
Key words: calcium-fortified rice、calcium supplement、school children、school lunch |
