Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Survey on Waste Rates of Foods for Menu Planning

합리적인 식단작성을 위한 식품폐기율 조사 연구

  • Mun, Hyeon-Gyeong (Department of Food and Nutrition, Dan Kuk University) ;
  • Gye, Seung-Hui (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Kim, U-Seon (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Lee, Ju-Hui (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Kim, Suk-Ja (Dietitian of Han Yang Company Cooperation)
  • 문현경 (단국대학교 식품영양학과) ;
  • 계승희 (한국식품위생연구원 영양연구부) ;
  • 김우선 (한국식품위생연구원 영양연구부) ;
  • 이주희 (한국식품위생연구원 영양연구부) ;
  • 김숙자 (한양건설주식회사 영양사)
  • Published : 1997.02.01
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Abstract

The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0-64.27% in vegetables, 6.38-7.03% in potatoes, 6.25-68.75% in fishes and shellfishes, 16.61% in eggs, and 16.00-56.84% in fruits. Foods with high waste rates were vegetables, fishes and shellfishes. Survey results were compared with other food composition tables. Foods with 30% higher waste rate than other food composition tables were squash leaf, pacific ocean perch, sweet potato stalk, water cress, green peas, alaska pollack, bluefin tuna, beka squid, crown daisy, dodok, amaranth, beef ribs. Food which waste rates turned out to be decreased by about 30% in this study were corb shell, pomfret, sea mussel, warty sea squirt. For the menu planning, reasonaly exact waste rates for each food items are essential. Since survey results show significant deviations, there should be more studies for exact waste rates for each food.

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