대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
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사찰음식을 활용한 단체 급식 식단 개발

The Development of Institutional Food-Service Menu with Temple Food

  • 이심열 (동국대학교-서울 가정교육과.전통사찰음식연구소) ;
  • 김진아 (동국대학교-서울 가정교육과.전통사찰음식연구소)
  • Lee, Sim-Yeol (Department of Home Economics Education.Traditional Temple Food Institude, Dongguk University) ;
  • Kim, Jin-A (Department of Home Economics Education.Traditional Temple Food Institude, Dongguk University)
  • 투고 : 2015.08.24
  • 심사 : 2015.10.19
  • 발행 : 2015.10.30
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초록

Objectives: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu. Methods: To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice. Results: Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred. Conclusions: The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

키워드

참고문헌

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