• 대한지역사회영양학회지
• /
• 제4권1호
• /
• pp.74-82
• /
• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• 한국식품영양과학회지
• /
• 제37권12호
• /
• pp.1660-1666
• /
• 2008

본 연구는 채소류에 대해 매우 선호도가 낮은 청소년 급식에 있어 채소류의 섭취를 높이기 위한 다양한 식단이 제공될 수 있는 기초 자료를 제공하고자 하는 목적으로 채소류의 기호도와 메뉴에 대해 서울 및 경기안산 지역에 거주하는 남녀 중학생 585명을 대상으로 조사되었다. 조사대상자의 일반적인 특징은 남자가 230명(39.3%), 여자가 355명(60.7%) 으로 나타났고, 학년은 1학년이 168명(28.7%), 2학년이 149명(25.5%), 3학년이 268명(45.8%)이었다. 가족 수는 본인을 포함하여 4명이 가장 많은 것으로 조사되었다. 가족의 식사를 준비해주는 사람의 경우 어머니가 473명(80.9%)으로 가장 높았다. 좋아하는 반찬은 '육류'가 233명(39.8%)으로 가장 높았으며, '채소'의 경우 24명(4.1%)으로 가장 낮은 선호 도를 나타냈다. 학교급식에서 제공되는 채소의 섭취량은 '배식량의 1/3만큼의 섭취'가 173명(29.6%)으로 가장 높았고, 전혀 섭취하지 않는다도 6.8%로 나타났다. 채소류를 반찬을 남기는 이유로는 '맛이 없다'가 258명(44.1%), '내가 싫어하는 채소이기 때문에 먹지 않는다'가 170명(29.1%)으로 나타났다. 채소 종류에 따른 기호도 조사에서 엽경채류는 깻잎>샐러리>양배추, 근채류는 고구마>감자>무말랭이, 과채류는 토마토>단호박>오이 순으로 나타났다. 선호하는 세 종류의 채소류는 모두 '맛이 좋다>집에서 자주 먹기 때문이다'라고 하였다. 채소류의 조리방법에 대한 기호도 조사에서 엽경채류는 밥>국/찌개>샐러드, 근채류는 밥>튀김>샐러드, 과채류는 샐러드>국/찌개>생채 순으로 선호하였고, 전반적으로 숙채와 생채류는 낮은 선호도를 보였다. 성별에 따른 채소류 조리방법에 대한 기호도 차이에 있어서는 전반적으로 남학생이 여학생에 비하여 기호도가 높은 것으로 나타나 성별에 따른 차이를 볼 수 있었고, 샐러드는 여학생이 남학생에 비해 높은 기호도를 보였다. 이상의 결과로 볼 때 채소섭취의 향상을 위해서는 각종 매체와 가정에서 정확한 정보를 전달해야하고 그 개개의 정보가 학교급식에서 체계적인 영양교육을 통해 통합할 수 있도록 하여 본인이 그 중요성을 알고 선택, 섭취할 수 있는 기회가 제공되어져야 할 것으로 생각된다. 또한 본 연구 결과에서 도출된 학생들이 좋아하고 채소와 조리방법 등을 접목하여 메뉴개발에 적극 활용하여 채소식품의 섭취를 향상할 수 있도록 노력해야 할 것으로 생각된다.

• 한국식품영양학회지
• /
• 제11권2호
• /
• pp.200-210
• /
• 1998

부산지역의 외식실태 중 음식점과 음식의 선호도를 알아보기 위하여 본교 식품영양과 재학생의 친지 중에서 부산시내에 거주하거나 직장을 가진 초등학교 4학년 이상의 남녀 564명을 대상으로 설문지를 이용하여 조사한 결과는 다음과 같다. 조사대상은 성별과 연령별로 구분하였으며, 연령은 의식수준과 시대적 동질성 등을 감안하여 대학생 이하의 응답자는 학교별로 구분하고 성인들은 10살 단위로 구분하여 조사한 다음 생활환경과 소득수준에 따라 초등생, 중학생 및 고교생을 묶어서 학생층으로, 대학생과 20대를 묶어서 청년층으로, 30대 이상의 장년층을 묶어서 분석에 이용하였으며, 필요한 경우에는 학생층과 청년층을 묶어서 젊은이로 하였다. 설문내용은 음식점을 선호하거나 싫어하는 이유와 일반인이 자주 먹는 메뉴 중 69종을 선택하여 먹어보지 않은 음식, 좋아하는 음식 및 싫어하는 음식의 종류와 그에 대한 이유 등을 알아봤으며, 각 설문에 대한 선택은 문항에 따라 2~3개씩 선택하게 하여 응답자의 부담을 덜어주었다. 1. 음식점을 좋아하는 주요한 요인은 "맛이 있어서", "분위기가 좋아서", "가격이 싸서" 순이였고 싫어하는 이유는 "맛이 없어서", "비위생적이어서", "종업원이 불친절해서" 순이었다. 2. 응답자의 30%가 먹어보지 않은 메뉴의 종류는 남자가 6종인데 비해 여자는 9종이었으며, 초등학생 15종, 중학생과 고교생이 13종(이상 학생층), 대학생이 6종, 20대가 4종(이상 청년층), 30대가 2종, 그리고 40대와 50대 이상(이상 장년층)이 3종으로 여자와 나이가 어릴수록 그 종류가 많았다. 3. 부산시민이 좋아하는 메뉴는 전체적으로 "생선회", "피자", "불고기" 순이었으며, 남자와 장년층은 전통음식을 여자와 젊은이(학생층과 청년층)는 패스트푸드를 더 좋아하는 것으로 나타났다. 4. 전체적으로 싫어하는 메뉴는 "보신탕", "곱창전골", "꼬리곰탕" 순이었으며, 남자와 장년층은 패스트푸드를 여자와 젊은이들은 보신식품을 더 싫어하는 것으로 나타났다. 5. 음식을 선호하는 주요한 이유는 "맛이 있어서", "그냥 좋아서", "영양이 풍부해서" 순이었으며, 남자와 장년층은 "영양이 풍부해서", 여자와 젊은이들에게서는 "외래음식이어서" 비율이 높았다. 6. 음식을 싫어하는 주요한 이유는 "맛이 없어서", "혐오식품이어서", "체질상 거부하여서", 순이었으며, 남자와 장년층은 "외래음식이어서", 여자와 젊은층은 "혐오식품이어서" 비율이 높았다. 이상과 같은 음식점과 음식에 대한 선호도는 연령과 성별에 따라 차이가 있는 것을 볼 수 있었다.율이 높았다. 6. 음식을 싫어하는 주요한 이유는 "맛이 없어서", "혐오식품이어서", "체질상 거부하여서", 순이었으며, 남자와 장년층은 "외래음식이어서", 여자와 젊은층은 "혐오식품이어서" 비율이 높았다. 이상과 같은 음식점과 음식에 대한 선호도는 연령과 성별에 따라 차이가 있는 것을 볼 수 있었다. 같은 음식점과 음식에 대한 선호도는 연령과 성별에 따라 차이가 있는 것을 볼 수 있었다.

• 한국식품위생안전성학회지
• /
• 제21권3호
• /
• pp.136-144
• /
• 2006

본 연구에서는 초등학교 급식에서 잠재적 위해식품을 포함한 급식메뉴의 기호도와 섭취현황을 분석하였다. 3주 동안의 메뉴에서 고단백음식과 생야채 또는 조리된 야채 메뉴, 과일 등을 잠재적 위해식품 1과 2로 각각 명시하였다. 세 곳 초등학교에서 10세에서 12세 학생들을 대상으로 학생들에게 그날의 급식을 얼마나 먹었는지, 어떤 음식을 가장 선호하는지, 좋아하지 않는 음식은 무엇이며, 왜 그 음식을 좋아하지 않는지 등을 설문 조사하였다. 학교 간, 학년 간, 성별간의 음식섭취량에 유의적 차이가 있는지를 SPSS을 사용하여 카이제곱 검정을 하였다. 결과에 따르면, 학생들은 적어도 급식을 통해 하루에 두 종류의 잠재적 위해식품군에 노출되는 것으로 나타났다. 조사대상자의 89%와 82%의 학생들이 잠재적 위해식품 1과 2를 각각 100% 다 섭취하는 것으로 나타났다. 또한 학교와 요일에 따라 학생들의 음식섭취량에는 유의적 차이를 나타내었다. 학생들은 고단백식이, 특히 미트볼조림, 돼지고기, 닭고기 바베큐를 선호하고 섭취 또한 많이 하는 것으로 나타났다 이번 연구 결과는 학교급식에서의 식중독 위험성을 감소하기 위해서는 급식 메뉴에서 잠재적 위해식품과 관련된 위해요소를 관리할 수 있는 방법 또는 공정의 필요성을 시사한다.

• 대한지역사회영양학회지
• /
• 제19권2호
• /
• pp.198-211
• /
• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• 한국식품조리과학회지
• /
• 제32권3호
• /
• pp.342-352
• /
• 2016

Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers' needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered '1-3 times a month' (52.3%); 167 respondents stated '1-2 times a week' (35.3%). With respect to the reason of purchase, 'simplicity of the recipe' was the most common, accounting for 188 respondents (39.8%), followed by 'time efficiency' accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that 'chicken bibimbap' had the highest preference with 5.32 points, followed by 'bulgogi bibimbap' (5.08 points), and 'kimchi bibimbap' (4.96 points). In the case of HMR products that need to undergo further development, 'low-sodium products' received the highest points of 5.41 points, followed by 'small packaged products' (5.05 points), and 'functional products' (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed 'hygiene', 'taste', 'easy to go packaging', 'convenience in intake', and 'accessibility' in the 1st quadrant. In the 2nd quadrant, 'price' and 'freshness' were shown as the factors. In the 3rd quadrant, 'easy to serve', 'familiar food menu', and 'consistent menu' were shown as the leading factors, and in the 4th quadrant, 'saving labor' was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.

• 한국식생활문화학회지
• /
• 제23권3호
• /
• pp.356-365
• /
• 2008

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

• 대한지역사회영양학회지
• /
• 제20권6호
• /
• pp.433-446
• /
• 2015

Objectives: This study was performed to evaluate the consumer education program for reducing sodium intake based on social cognitive theory (SCT) and investigate consumer perceptions of environmental, cognitive and behavioral factors. Methods: Consumers (n=4,439) were recruited nationwide in Korea to participate in a nutrition education program for reducing sodium intake which was targeted on senior housewives (SH), parents (P), and office workers (OW). Questions regarding main factors of SCT were asked both before and after the education program. Results: SH and P recognized external social efforts and information to reduce sodium including nutrition labeling more than OW. The main barriers to practice reducing sodium intake were limited choice of low sodium food and menu, interference with social relationship when dining with others, and limited information, knowledge and skills. SH had lower barriers to practice reducing sodium intake and OW perceived 'preference to soup or stew' and 'preference to Kimchi, salted fish and fermented sauces' as barriers more than other groups at the baseline. Less than 50% of participants knew the relationship between sodium and salt, sodium in nutrition labeling, and recommended sodium intake. In addition, OW had little knowledge for capability to reduce sodium intake and lower self-efficacy to practice compared with SH and P. After education, positive outcome expectations such as lowering blood pressure, prevention of cardiovascular disease and osteoporosis were increased and barriers to practice reducing sodium intake were decreased in all groups (p < 0.05). The knowledge for behavioral capability and self-efficacy to reduce sodium intake were also improved but OW had still lower scores compared with other groups. Conclusions: These results suggested that nutrition education programs could be an effective tool to impact general population by facilitating awareness and increased capability to reduce sodium intake.

• 한국가정과학회지
• /
• 제10권2호
• /
• pp.63-75
• /
• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.

• 한국조리학회지
• /
• 제21권4호
• /
• pp.55-71
• /
• 2015

본 연구는 대학교 단체급식의 선택속성이 만족도와 애호도에 미치는 영향에서 이용횟수의 조절효과를 검정하기 위하여 부산 경남지역의 대학생 297명을 대상으로 통계프로그램 SPSS(18.0)이용하여 연구를 진행하였다. 연구결과, 단체급식의 선택속성은 4개의 요인으로 분석되었고 요인명은 물리적 환경, 종사원의 서비스, 메뉴의 다양성, 음식의 품질로 명명하였다. 가설검정에서 1단계에서 선택속성을 만족도에 모두 유의한 영향관계를 나타내었고, 2단계에서 이용횟수는 통계적으로 유의하지 않았다. 3단계에서 물리적 환경${\times}$이용횟수의 상호작용 항을 투입하였을 때만 p=.019로 유의하게 분석되어 부분적 조절효과가 있는 것으로 분석되었다. 이와 같은 결과는 단체 급식소의 이용횟수는 물리적 환경에 의하여 조절되고 있다고 설명할 수 있겠다. 따라서 단체급식소 경영자들은 인테리어 및 식기를 비롯한 청결과 같은 물리적 환경을 개선해야 된다는 시사점을 제공하고 있다. 그리고 만족도는 애호도에 높은 인과관계가 확인되었기 때문에 만족도를 높이면 애호도는 증가된다는 시사점을 제시하고 있다.