Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Middle School Students' Perceptions of Seafood and Its Use in Foodservice in Busan

부산지역 중학생의 수산물에 대한 인식 및 학교 급식에서의 수산물 이용정도

  • Lyu, Eun-Soon (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Lee, Hye-Kyong (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Shin, Eun-Soo (Department of Food Science and Nutrition, Silla University)
  • 류은순 (부경대학교 식품생명공학부) ;
  • 이혜경 (부경대학교 식품생명공학부) ;
  • 신은수 (신라대학교 식품영양학과)
  • Published : 2009.04.30
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Abstract

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

Keywords

References

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