Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Setting
2.2. Lunch Provision
2.3. Nutritive Value of Lunch Sets
2.4. Ethics
3. Results
3.1. Amount of Food Groups/Ingredients in Lunch Sets
3.2. Nutritive Value of Lunch Sets: Calories, Macronutrients and Dietary Fiber
3.3. Nutritive Value of Lunch Sets: VitC, Iron, VitA, Folate and VitB12
4. Discussion
Limitations of the Study
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
Abbreviations
USD | United States Dollar |
NGO | Non-government organization |
ILO | International Labour Organization |
VitA | Vitamin A |
VitB12 | Vitamin B12 |
RDA | Recommended dietary allowance |
LUPROGAR | Lunch Provision in Garment Factories |
Kcal | Kilocalories |
VAT | Value added tax |
ASEAN | Association of Southeast Asian Nations |
USDA | United States Department of Agriculture |
VitC | Vitamin C |
RAE | Retinol activity equivalent |
DGLV | Dark green leafy vegetable |
FAO | Food and Agriculture Organization of the United Nations |
WHO | World Health Organization |
SD | Standard deviation |
Appendix A
Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | |
---|---|---|---|---|---|---|
Identifier | A1 | A2 | A3 | A4 | A5 | A6 |
Stir-fry dish, Week A | Fried fish | Stir-fried morning glory | Omelet with climbing wattle | Stir-fried choy sum | Fried fish | Stir-fried mixed vegetables |
Samples weighed | n = 22 | n = 5 | n = 20 | n = 5 | n = 24 | n = 5 |
Ingredients (mean weight ± SD) | Snail eating barb fish, whole, fried (44 ± 12 g) | Morning glory, fried (119 ± 24 g)
Vegetable broth (33 ± 24 g) | Egg omelet, fried (48 ± 13 g) 3 Climbing wattle, fried (12 ± 3 g) 3 | Choy sum, fried (138 ± 20 g)
Vegetable broth (76 ± 10 g) | Short mackerel fish, whole, fried (61 ± 11 g) | Tomato, fried (48 ± 11 g)
Vegetable broth (46 ± 10 g) Onion, fried (33 ± 7 g) Cucumber, fried (25 ± 3 g) Pineapple, fried (15 ± 13 g) Chinese kale, fried (7 ± 3 g) |
Soup dish, Week A | Vegetable soup with pumpkin | Winter melon sour soup with fish | Banana blossom soup with chicken | Morning glory sour soup with pork | Vietnamese vegetable soup | Spinach soup with minced pork |
Samples weighed | n = 8 | n = 8 | n = 8 | n = 6 | n = 5 | n = 5 |
Ingredients (mean weight ± SD) | Meat broth (185 ± 17 g)
Sponge gourd, cooked (65 ± 32 g) Winter melon, cooked (51 ± 27 g) Pumpkin, cooked (31 ± 22 g) Ivy gourd leaves, raw (24 ± 7 g) Vegetable oil (10 g) 4 Oyster mushroom, cooked (3 ± 3 g) | Fish broth (176 ± 30 g)
Winter melon, cooked (134 ± 29 g) Giant snake head fish steak, cooked (38 ± 9 g) Vegetable oil (10 g) 4 Rice paddy herb, raw (9 ± 6 g) Red chili, raw (5 ± 3 g) | Meat broth (225 ± 28 g)
Banana blossom, cooked (69 ± 26 g) Chicken meat, cooked (33 ± 12 g) Vegetable oil (10 g) 4 Long coriander, raw (6 ± 7 g) Thai basil, raw (4 ± 6 g) Red chili, raw (3 ± 2 g) | Meat broth (172 ± 38 g)
Morning glory, cooked (117 ± 23 g) Pork meat, cooked (31 ± 8 g) Vegetable oil (10 g) 4 | Meat broth (165 ± 25 g)
Tomato, cooked (69 ± 31 g) Winter melon, cooked (64 ± 8 g) Pineapple, cooked (13 ± 17 g) Vegetable oil (10 g) 4 Lotus root, cooked (7 ± 6 g) Rice paddy herb, raw (7 ± 5 g) Soybean sprouts, cooked (6 ± 7 g) Long coriander, raw (3 ± 5 g) | Meat broth (231 ± 31 g)
Spinach, cooked (103 ± 13 g) Pork meat, minced, cooked (15 ± 8 g) Vegetable oil (10 g) 4 |
Side item | Rice | Rice | Rice | Rice | Rice | Rice |
Samples weighed | n = 34 5 | |||||
Ingredient (mean weight ± SD) | Rice, cooked (279 ± 30 g) | |||||
Dessert | Fresh fruit | Fresh fruit | Fresh fruit | Fresh fruit | Fresh fruit | Fresh fruit |
Samples weighed | n = 42 5 | n = 38 5 | n = 52 5 | n = 37 5 | n = 25 5 | n = 25 5 |
Ingredient (mean weight ± SD) | Dragon fruit, raw (88 ± 15 g) | Papaya, ripe, raw (153 ± 38 g) | Banana, raw (102 ± 19 g) 6 | Pineapple, raw (102 ± 33 g) | Mango, unripe, raw (82 ± 12 g) | Longan, raw(99 ± 7 g) 6 |
Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | |
---|---|---|---|---|---|---|
Identifier | B1 | B2 | B3 | B4 | B5 | B6 |
Stir-fry dish, Week B | Fried fish with ginger and soybeans | Stir-fried spinach | Fried fish with pickled mango | Fried chicken wing | Stewed fish | Stir-fried Chinese kale |
Samples weighed | n = 5 | n = 5 | n = 5 | n = 15 | n = 5 | n = 5 |
Ingredients (mean weight ± SD) | Snail eating barb fish, whole, fried (43 ± 19 g) 3 Onion, fried (28 ± 12 g) Ginger, fried (20 ± 4 g) Soybean, fermented, fried (16 ± 4 g) | Spinach, fried (136 ± 16 g)
Vegetable broth (27 ± 28 g) Red chili, fried (2 ± 2 g) | Climbing perch fish, whole, fried (64 ± 17 g) 3 Mango, unripe, raw (54 ± 36 g) Tomato, raw (10 ± 10 g) Red chili, raw (3 ± 3 g) | Chicken wing, fried (61 ± 11 g) | Tomato, cooked (75 ± 25 g)
Giant snake head fish, steak, cooked (48 ± 14 g) 3 Fish broth (44 ± 31 g) | Chinese kale, fried (115 ± 7 g)
Vegetable broth (45 ± 13 g) Red chili, fried (2 ± 2 g) |
Soup dish, Week B | Spicy vegetable soup with sweet potatoes | Vegetable soup with pork | Morning glory sour soup | Vegetable soup with green papaya | Spinach fish soup | Fish sour soup with onions |
Samples weighed | n = 7 | n = 6 | n = 7 | n = 7 | n = 5 | n = 5 |
Ingredients (mean weight ± SD) | Meat broth (175 ± 22 g)
Sweet potato, white, cooked (79 ± 43 g) Green bell pepper, cooked (33 ± 15 g) Red bell pepper, cooked (26 ± 22 g) Pineapple, cooked (22 ± 11 g) Vegetable oil (10 g) 4 | Meat broth (182 ± 33 g)
Chinese cabbage, cooked (42 ± 40 g) Chinese kale, cooked (37 ± 18 g) Winter melon, cooked (28 ± 25 g) Pork meat, cooked (26 ± 18 g) Carrot, cooked (22 ± 15 g) Fried pork skin, cooked (20 ± 13 g) Wood ear mushroom, cooked (20 ± 16 g) Vegetable oil (10 g) 4 Spring onion, cooked (3 ± 3 g) | Meat broth (215 ± 35 g)
Morning glory, cooked (121 ± 20 g) Vegetable oil (10 g) 4 | Meat broth (200 ± 29 g)
Papaya, unripe, cooked (78 ± 34 g) Pumpkin, cooked (23 ± 13 g) Jackfruit, unripe, cooked (23 ± 23 g) Ivy gourd leaves, raw (21 ± 7 g) Eggplant, cooked (16 ± 14 g) Vegetable oil (10 g) 4 Long beans, cooked (7 ± 5 g) Moringa leaves, raw (6 ± 6 g) | Fish broth (181 ± 32 g)
Spinach, cooked (70 ± 26 g) Sweet potato, white, cooked (50 ± 57 g) Vegetable oil (10 g) 4 Giant snake head fish, steak, cooked (5 ± 6 g) | Fish broth (207 ± 25 g)
Giant snake head fish, steak, cooked (44 ± 14 g) 3 Onion, cooked (31 ± 13 g) Oyster mushroom, cooked (25 ± 16 g) Vegetable oil (10 g) 4 Long coriander, raw (3 ± 3 g) Thai basil, raw (2 ± 2 g) Red chili, raw (2 ± 1 g) |
Side item | Rice | Rice | Rice | Rice | Rice | Rice |
Samples weighed | n = 34 5 | |||||
Ingredient (mean weight ± SD) | Rice, cooked (279 ± 30 g) | |||||
Dessert | Fresh fruit | Fresh fruit | Fresh fruit | Fresh fruit | Fresh fruit | Fresh fruit |
Samples weighed | n = 42 5 | n = 38 5 | n = 52 5 | n = 37 5 | n = 25 5 | n = 25 5 |
Ingredient (mean weight ± SD) | Dragon fruit, raw (88 ± 15 g) | Papaya, ripe, raw (153 ± 38 g) | Banana, raw (102 ± 19 g) 6 | Pineapple, raw (102 ± 33 g) | Mango, unripe, raw (82 ± 12 g) | Longan, raw (99 ± 7 g) 6 |
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Materials and Furnishing | Costs (USD) |
---|---|
Dining area | |
Tables and chairs | 750 |
Crockery 3 | 600 |
Water dispenser | 120 |
Fans | 220 |
Serving counter | |
Tables | 250 |
Gas cooker and supplies | 150 |
Chafing dishes | 450 |
Crockery for food distribution | 40 |
Fire extinguisher | 20 |
Crockery collecting | |
Tables | 100 |
Collecting boxes | 100 |
Total | 2800 4 |
Lunch Sets 3 | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
---|---|---|---|---|---|---|
Identifier | A1 | A2 | A3 | A4 | A5 | A6 |
Stir-fry dish (Week A) | Fried fish (Trey chien) | Stir-fried morning glory (Cha trakuon) | Omelet with climbing wattle 4 (Chien pong tea saom) | Stir-fried choy sum (Cha spey chong keus) | Fried fish (Trey chien) | Stir-fried mixed vegetables (Cha bonlai krupmuk) |
Soup dish (Week A) | Vegetable soup with pumpkin (Samlor brahoeur) | Winter melon sour soup with fish (Samlor machu trolach) | Banana blossom soup with chicken (Samlor machu trayung chek) | Morning glory sour soup with pork (Machu kreung trakuon saichruk) | Vietnamese vegetable soup (Machu yuan) | Spinach soup with minced pork (Samlor phti snau saichruk) |
Side item (Week A) | Rice, cooked | Rice, cooked | Rice, cooked | Rice, cooked | Rice, cooked | Rice, cooked |
Dessert (Week A) | Dragon fruit | Papaya | Banana | Pineapple | Mango | Longan fruit |
Identifier | B1 | B2 | B3 | B4 | B5 | B6 |
Stir-fry dish (Week B) | Fried fish with ginger and soybeans (Trey chien choun) | Stir-fried spinach (Cha phti) | Fried fish with pickled mango (Chien trey khlang hai nuong svay) | Fried chicken wing (Slap morn bompong) | Stewed fish (Trey chien chu em) | Stir-fried Chinese kale (Cha kana) |
Soup dish (Week B) | Spicy vegetable soup with sweet potatoes (Samlor ktis) | Vegetable soup with pork (Snau chab chay) | Morning glory sour soup (Machu kreung) | Vegetable soup with green papaya (Samlor koko) | Spinach fish soup (Snau Phti) | Fish sour soup with onions (Snau chru trey) |
Side item (Week B) | Rice, cooked | Rice, cooked | Rice, cooked | Rice, cooked | Rice, cooked | Rice, cooked |
Dessert (Week B) | Dragon fruit | Papaya | Banana | Pineapple | Mango | Longan fruit |
Food Groups | Serving Size (g) | Costs (USD) |
---|---|---|
Main dishes (stir-fry and soup) | ||
Meat or fish, cooked or fried | 50 | 0.50 |
Vegetables, cooked or fried | 150 | 0.35 |
Cooking oil | 10 | - |
Side item | ||
Rice, cooked | 250 | 0.15 |
Dessert | ||
Various fruits, raw | 100 | 0.15 |
Total | 560 | 1.15 2 |
Variables | RDA | Source |
---|---|---|
Energy | 2115 kcal/day 1 | [16] |
Macronutrients | ||
Carbohydrates | 291 g/day 2 | [24] |
Fat | 53 g/day 3 | [25] |
Protein | 50 g/day 1,4 | [16] |
Dietary fiber | 25 g/day 5 | [26] |
Micronutrients | ||
Vitamin C | 70 mg/day 1 | [16] |
Iron | 29.4 mg/day 1,6 | [16] |
Vitamin A (RAE) | 500 µg/day 1 | [16] |
Folate | 400 µg/day 1 | [16] |
Vitamin B12 | 2.4 µg/day | [25] |
Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | |
---|---|---|---|---|---|---|
Identifier, Lunch Sets Week A | A1 | A2 | A3 | A4 | A5 | A6 |
Nutritive value | ||||||
Energy, kcal (% of RDA) | 699 (33) | 651 (31) | 704 (33) | 639 (30) | 708 (34) | 591 (28) |
Carbohydrates, g (% of RDA) | 101 (35) | 100 (34) | 103 (35) | 104 (36) | 103 (35) | 102 (35) |
Protein, g (% of RDA) | 22 (44) | 22 (44) | 23 (46) | 22 (44) | 26 (52) | 16 (32) |
Fat, g (% of RDA) | 21 (40) | 14 (26) | 20 (38) | 13 (25) | 20 (38) | 12 (23) |
Dietary fiber, g (% of RDA) | 7 (28) | 10 (40) | 6 (24) | 8 (32) | 6 (24) | 7 (28) |
Vitamin C, mg (% of RDA) | 47 (67) | 167 (239) | 24 (34) | 206 (294) | 75 (107) | 106 (151) |
Iron, mg (% of RDA) | 4 (14) | 8 (27) | 4 (14) | 9 (31) | 4 (14) | 7 (24) |
Vitamin A (RAE), µg (% of RDA) | 136 (27) | 505 (101) | 152 (30) | 604 (121) | 127 (25) | 365 (73) |
Folate, µg (% of RDA) | 29 (7) | 141 (35) | 75 (19) | 344 (86) | 74 (19) | 239 (60) |
Vitamin B12, µg (% of RDA) | 0.7 (29) | 0.9 (38) | 0.5 (21) | 0.4 (17) | 1.5 (63) | 0.2 (8) |
Identifier, Lunch Sets Week B | B1 | B2 | B3 | B4 | B5 | B6 |
Nutritive value | ||||||
Energy, kcal (% of RDA) | 793 (38) | 749 (35) | 730 (35) | 765 (36) | 686 (32) | 646 (31) |
Carbohydrates, g (% of RDA) | 123 (42) | 101 (35) | 112 (39) | 112 (39) | 112 (39) | 106 (36) |
Protein, g (% of RDA) | 23 (46) | 30 (60) | 24 (48) | 24 (48) | 24 (48) | 24 (48) |
Fat, g (% of RDA) | 22 (42) | 22 (42) | 18 (34) | 24 (45) | 14 (26) | 14 (26) |
Dietary fiber, g (% of RDA) | 10 (40) | 12 (48) | 8 (32) | 6 (24) | 8 (32) | 6 (24) |
Vitamin C, mg (% of RDA) | 118 (169) | 212 (303) | 56 (80) | 55 (79) | 92 (131) | 177 (253) |
Iron, mg (% of RDA) | 5 (17) | 12 (41) | 6 (20) | 4 (14) | 6 (20) | 6 (20) |
Vitamin A (RAE), µg (% of RDA) | 61 (12) | 799 (160) | 340 (68) | 142 (28) | 372 (74) | 370 (74) |
Folate, µg (% of RDA) | 43 (11) | 477 (120) | 126 (32) | 97 (24) | 210 (53) | 245 (61) |
Vitamin B12, µg (% of RDA) | 0.6 (25) | 0.4 (17) | 1.2 (50) | 0.3 (13) | 1.2 (50) | 1.0 (42) |
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Makurat, J.; Pillai, A.; Wieringa, F.T.; Chamnan, C.; Krawinkel, M.B. Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia. Nutrients 2017, 9, 782. https://doi.org/10.3390/nu9070782
Makurat J, Pillai A, Wieringa FT, Chamnan C, Krawinkel MB. Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia. Nutrients. 2017; 9(7):782. https://doi.org/10.3390/nu9070782
Chicago/Turabian StyleMakurat, Jan, Aarati Pillai, Frank T. Wieringa, Chhoun Chamnan, and Michael B. Krawinkel. 2017. "Estimated Nutritive Value of Low-Price Model Lunch Sets Provided to Garment Workers in Cambodia" Nutrients 9, no. 7: 782. https://doi.org/10.3390/nu9070782