Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Study on Levels of Plate Waste by Elementary School Students in Chungnam Province

충남 일부 지역 초등학생의 학교 급식 잔반 실태 조사에 대한 연구

  • Park, Ji-Yeon (Nutrition Education, Graduate School of Education, Kongju National University) ;
  • Bae, Yun-Jung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Myung-Hee (Department of Food and Nutrition, Kongju National University) ;
  • Choi, Mi-Kyeong (Department of Food and Nutrition, Kongju National University)
  • 박지연 (공주대학교 교육대학원 영양 교육) ;
  • 배윤정 (숙명여자대학교 식품영양학과) ;
  • 김명희 (공주대학교 식품영양학과) ;
  • 최미경 (공주대학교 식품영양학과)
  • Received : 2010.09.15
  • Accepted : 2010.11.26
  • Published : 2010.12.31
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Abstract

The purpose of this study was to examine the dietary attitudes, dish preferences, and plate waste status of elementary school students in Chungnam province. Questionnaires fearuring dietary attitudes, dish preferences, and plate waste measurements over 4 days were administered to 278 elementary school students (3~6th grades; boys 124, girls 154). Regarding plate waste of food, subjects showed the following in decreasing order: soup > vegetable > fish > kimchi > rice > meat. Regarding food preference, cooked rice showed the highest preference among rice dishes, whereas both boys and girls preferred stir-fried rice among one-dish meals. For soup, soup cooked with mear was highly preferred. However, soup with vegetables was preferred less. For meat, soy sauce-glazed chicken and bulgogi were the most preferred boys and girls. In addition, boys indicated a higher preference for most of the meat dishes than girls. Among the many types of kimchi, Chinese cabbage kimchi (Baechu Kimchi) was the most preferred. For the school meals, the served and consumed amounts by boys were higher than those of girls. However, there was no significant difference in plate waste between the boys and girls. To improve management of school meals, dietitians should understand factors that influence students' food preferences.

Keywords

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