Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 12 Issue 1
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- Pages.79-86
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
A Study on the Actual Condition for Portion Control of Meal Served by Food Service Operation
단체급식소에서 제공되는 음식의 적정분량 설정에 관한 연구(II) - 산업체급식소와 대학기숙사 급식소를 대상으로 -
- Kim, Heh-Young (Department of Food and Nutrition, Sungshin Women's University) ;
- Kim, Choon-Mae (Department of Food and Nutrition, Sungshin Women's University) ;
- Ko, Sung-Hee (Department of Food and Nutrition, Sungshin Women's University)
- Published : 1997.06.30
Abstract
Well-balanced meal is very important in its quantity and quality. Especially on the quantity field it becomes difficult for a foodservice operation to decide proper portion for individuals uniformly. These study was focused to setting up a proper portion by each food service operation. The results obtained were: 1. Individual consumption size from dormitory food service of college: cooked rice 282 g, soups 161 g, pot stewes 162 g, stir fries 53 g, stews 32 g, kimchies 47 g, fresh and boiled salads 43 g, one course dishies 477 g, pan broiles 44 g, meunieres 124 g. Individual consumption size from industry foodservice (white collar worker): cooked rices 228 g, soups 205 g, pot stewes 251 g, stir fries 20 g, stewes 76 g, kimchies 57 g, fresh and boiled salads 36 g, one course dishies 423 g, pan broiles 63 g, meunieres 38 g. 2. Proper portion of meal based on a statistical data is as follows: at college foodservice - cooked rices
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