The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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The Consumption Changes of a Fish and Vegetable according to Indirect Nutrition Education and Cooking Methods

간접적 영양교육과 조리법이 생선 및 채소 섭취량 변화에 미치는 영향

  • Choi, Eun-Ji (Nutrition Education, Graduate School of Education, Pusan National University) ;
  • Ryu, Ho-Kyung (Department of Food Science and Nutrition & Research Institute of Ecology for the Elderly, Pusan National University)
  • 최은지 (부산대학교 영양교육대학원) ;
  • 류호경 (부산대학교 식품영양학과 및 노인생활환경연구소)
  • Received : 2012.07.09
  • Accepted : 2012.09.12
  • Published : 2012.09.30
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Abstract

This study was targeted at 91 students living in a boys' high school dormitory and centered on the how the consumption of fish and vegetables changed after students were educated according to nutrition education and cooking methods. First of all, the primary investigation of the leftover amount in the beginning of the semester was conducted five times for five days from March 21st to 25th, 2011. The secondary investigation was conducted with the same diet for five days as well from December 1st to 7th. Then the tertiary investigation was performed eight times from December 12th to 30th, after cooking method changes. There was a difference of the total leftover food amount between the first grade and the second grade during the beginning of the semester, but after the nutrition education there was no difference of the leftover food amount. In particular, leavings of vegetables and fish both significantly decreased in the first grade, after the nutrition education to encourage students to eat fish and vegetables. However, there was no difference in the leftover food amount of the second-grade students who received the education before, between the beginning and the end of the semester. When cooking fish the way students preferred, they had fried fish fillets the most, followed by roasted fish fillets, roasted bone-in fish, and braised fish. There were significant differences. Regarding vegetable, students ate salad the most, followed by Geotjeori and blanch, and there were significant differences.

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