• Title/Summary/Keyword: radish oil

Search Result 31, Processing Time 0.016 seconds

Survey on the Using Frequency of Processed Foods and Dietician' Perception against Management of Food Service at Food Service Institutions (집단급식소의 가공식품 이용 실태 및 급식관리에 대한 영양사의 인식에 대한 조사)

  • Soh, Gowan-Soon;Kim, Yong-Suk;Shin, Dong-Hwa
    • Journal of Food Hygiene and Safety
    • /
    • v.22 no.1
    • /
    • pp.29-36
    • /
    • 2007
  • The using frequency of processed foods and dietician's perception against management of food service at 98 food service institutions located in Jeollabuk-Do were surveyed. Food service institutions included 13 hospitals,38 schools,40 enterprises, and 7 others. Single menu (75.5%) with two (33.7%) or three (57.1%) side dish was offered. In addition, the offering ratio of boiled water and spring water was 37.8 and 32.7%, respectively. The processed foods with high using frequency were kochujang (1.19), sesame oil (1.22), and doenjang (1.30), but that of leek, onion, Chinese cabbage, and radish were 4.95, 4.62, 4.60, and 4.26, respectively. Dietician's major affairs in all type of food service institutions were cooking (64.3%), purchase (48.0%), and personnel managements (39.8%). Dieticians, however, had a low perception against safety and nutrition management. Therefore, in order to prevent the outbreak of food-borne diseases, we estimated that the education and the conversion of dietician' perception against safety and nutrition management were needed.