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http://dx.doi.org/10.3746/jkfn.2011.40.1.137

Perception and Attitudes to Leftover Food at School Food Service -The Elementary School Students in Gwangju Area-  

Kim, Mi-Sook (Dept. of Home Economics Education, Chonnam National University)
Jeon, Eun-Raye (Dept. of Food and Nutrition, Sunghwa College)
Hwang, Kum-Hee (Dept. of Hotel Cookery and Nutrition, Dongkang College)
Jung, Lan-Hee (Dept. of Home Economics Education and Human Ecology Research Institute, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.1, 2011 , pp. 137-147 More about this Journal
Abstract
This study investigated the perception and attitude to leftover food at school food service by the questionnaire survey of the elementary school students in Gwangju area. The school food service satisfaction was neutral and school food service cost and quality was satisfactory. The dissatisfaction of school food service was shown as unkind staffs and a shortage for fruit and beverage. The kinds of leftover food were seasoned vegetables and kimchi. The reasons for leftover food were unfavorite food and the frequency was shown as once or twice a week. For the order of eating food, the subject first ate food they had tried. The highest kind of an unbalanced diet was beans and minor grains. To reduce food waste, many students perceived that tasty food, education by a class teacher in class that it could pollute environment and do us damage, recycling as livestock feed, 'No Plate Waste Day' organized by school would be a feasible method to reduce food waste. The nutrient intake of eaten food was significantly higher for all nutrients in the group receiving food waste education than the control group (p<0.001).
Keywords
perception; attitude; school food service; leftover food;
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Times Cited By KSCI : 19  (Citation Analysis)
Times Cited By SCOPUS : 0
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