Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Promotion and Utilization of Eggs according to Egg Dish Preference among University Students

수도권 일부 남녀 대학생의 달걀요리 선호도와 이용실태에 따른 활용 촉진

  • Han, Su-Jin (Department of Food and Nutrition, Hanyang University) ;
  • Lee, In-Sook (Division of Food Service, Uiduk University) ;
  • Kang, Eun-Zoo (Department of Food and Nutrition, Hanyang University) ;
  • Ahn, Hyo-Ri (Department of Food and Nutrition, Hanyang University) ;
  • Om, Ae-Son (Department of Food and Nutrition, Hanyang University)
  • Received : 2021.06.07
  • Accepted : 2021.06.23
  • Published : 2021.06.30
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Abstract

This study was conducted to understand the perception and the usage pattern of egg dishes in university students. The questionnaires were collected from 200 university students residing in Seoul. The age group was 118 (59.0%) in 20s, 50 (25.0%) in 30s, and 32 (16.5%) in 40s and older. Also, 179 (89.5%) were undergraduate students and 21 (10.5%) were graduates. The result of food preferences in the overall survey was as follows: Meats and Poultry (4.46±1.03) > Seafoods (2.92±1.41) > Fruits (2.91±1.17) > Eggs (2.50±1.10) > Vegetables (2.21±1.17). The preference of foods using eggs as the main ingredient was as follows: Rolled egg (4.07±0.81) > Steamed egg (4.05±0.91) > Scrambled egg (3.83±1.03) > Rice omelet (3.77±1.03). The preference of foods using eggs as sub-ingredient was Egg in Ramyeon (4.11±1.08) > Fried egg over Bibimbob (3.87±0.91) > Sliced boiled egg in Naengmyeon (3.78±1.11). The preference of eggs as desserts was Egg tart (4.01±1.08) > Sponge cake (3.72±1.09) > Egg bread (3.63±1.13). The result of the frequency of eating eggs indicating that approximately two-thirds of university students consumed eggs more than 3 times a week. Although there was no significant difference, male students not only consumed eggs more frequently than female students, but also consumed a higher amount. In recent years, since one-person household in college students tends to increase, it is more important to save cooking time and food quality. Thus, the development and dissemination of various egg recipes should be prioritized for university students.

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References

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