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Combination Preferences of Side Dishes and One-Dish Items to Develop Set Menus for School Foodservice  

Kim Seok-Young (Department of Food and Nutrition, Gyeoungsang National University)
Min Sun-Ok (Department of Food and Nutrition, Gyeoungsang National University)
Lee Myung-Wha (Department of Food and Nutrition, Gyeoungsang National University)
Ryu Seon-A (Department of Food and Nutrition, Gyeoungsang National University)
Publication Information
Journal of Nutrition and Health / v.39, no.3, 2006 , pp. 307-315 More about this Journal
Abstract
The purposes of this study were to assess the preferences for one-dish items and the combination preferences of one-dish items and side dishes that were served and eaten together. Participants were 710 fifth grade of elementary school children who were asked to write three of their favorite one-dish items and to select a preferred side dish among 25 of items for each one-dish item. In this way total 41 one-dish items were assessed to combine with a preferred side dish. The results showed that schoolchildren chose Kuksu as their most favorite one-dish item followed by Jajangmyon and curry rice. Kimchi was the most preferred side dish when they consumed one-dish items, especially Ramyon, Jabchebab, and one-dishes containing much broth. Danmugy was liked when they consumed Gimbab, Jajangbab, and Jajangmeon. Kackdugi was chosen as a favourite side dish when they ate Chungmugimbab and fruit salad was most preferred with Spaggetti. There is a difference in preference for side dishes among the three areas of residence. More schoolchildren in Namhae than in Jinju or in Busan liked Kackdugi when they consumed several one-dish items, like curry rice and Dakjuk.
Keywords
preference; set menu; one-dish item; kimchi; school foodservice;
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