기피 수산물 메뉴에 선호 조리법 적용을 통한 초등학교 급식 개선에 관한 연구

Study on Improvement of Elementary School Food Service by Applying Preferred Recipes to Disliked Seafood Menus

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.