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Survey on the use of pre-processed food materials in school foodservices in the Kyunggi area  

Lee, Seung-Mi (Foodservice Industry Research Team, Korea Food Research Institute)
Lee, Seung-Joo (Foodservice Industry Research Team, Korea Food Research Institute)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 553-564 More about this Journal
Abstract
This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.
Keywords
pre-processed foods; school food-services; performance;
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