Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Perception on Using Preprocessed Foods Among Dietitians Employed in Elementary School Foodservices in Inchon

인천지역 초등학교 급식소 영양사들의 전처리 식품 사용에 관한 인식

  • Jin, Hee-Bum (Graduate School of Education, Inha University) ;
  • Choe, Eun-Ok (Department of Food & Nutrition, Inha University)
  • 진희범 (인하대학교 교육대학원 가정교육) ;
  • 최은옥 (인하대학교 생활과학대학 식품영양학과)
  • Published : 2000.12.31
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Abstract

This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p<0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were $15{\sim}20%$ (38.68% of the subjects) and 20-30% (41.51% of the subjects), respectively.

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