• 동아시아식생활학회지
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• 제24권5호
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• pp.614-620
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• 2014

This study was conducted to evaluate menu pattern and nutritional contents of snack menus provided by child care information centers in Seoul. Snack menus during March 2013 (morning snack : 125 cases, afternoon snack : 100 cases), including information on portion size, were collected from five child care information centers, after which the number of menu items, menu patterns, and nutritional contents were analyzed. About two-thirds of total snack menus included two menu items. There were significant differences in service time (morning & afternoon snacks). 'Beverage+Food' pattern (66.7%) was the most commonly used; 'Beverage' pattern was significantly higher in morning snacks (10.4%) than in afternoon snacks (1.0%). Morning and afternoon snacks provided 124.5 and 170.6 kcal of energy and 116.4 and 90.9 mg of calcium, respectively, which are 8.9% and 12.2% as well as 19.4%, and 15.2% of children's daily energy and calcium requirements. To improve the quality of food and nutrition offered to children through snacks at child carre centers, a more detailed snack menu plan as well as nutritional guidelines for institutions should be developed.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.443-451
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• 2014

본 연구에서는 어린이집에서 제공하는 간식에 대한 식품 가이드 등 구체적인 기준을 설정하기 위한 기초자료를 마련하기 위하여 어린이집 간식식단의 유형 및 식품의 다양성을 평가하고자 하였다. 이를 위해 서울시 소재 육아종합지원센터 총 14개소에서 2013년 3월 중 어린이집에 제공한 오전 및 오후 간식 630식을 분석하였다. 연구결과, 제공시간에 따라 간식식단의 유형 및 식품 다양성에 차이가 있었다. 전체적으로 두 가지 메뉴 품목을 포함한 간식식단이 가장 많았으나 (66.8%), 오전간식 (1.63개)에 비해 오후간식 (1.74개)의 메뉴 품목 가짓수가 유의적으로 더 많았다. 스낵 음료 조합 패턴을 살펴본 결과, 전체적으로 스낵과 음료를 각 한 개 포함한 (Food + Beverage) 비율이 가장 높았다 (56.7%). 간식식단의 식품군별 제공비율을 분석하였으며 총 630식의 간식식단에서 곡류, 고기 생선 달걀 콩류, 채소류, 과일류, 우유 및 유제품류를 포함하고 있는 식단은 각각 63.5%, 20.3%, 24.9%, 23.0%, 45.6%였다. 간식식단의 식품군 패턴에서는 곡류 (G)와 곡류+우유 및 유제품류 (G + D) 패턴이 각 18.9%, 17.1%로 가장 비율이 높았다. 식품군별 다빈도 메뉴 품목을 분석하였으며, 곡류에서는 '빵류 (21.3%)', 고기 생선 달걀 콩류에서는 '콩류 (32.5%)', 채소류에서는 '숙채류 (66.7%)', 과일류에서는 '생과일 (85.1%)', 우유 및 유제품류에서는 '우유 (66.9%)'가 제공된 비율이 가장 높았다. 본 연구결과 특히, 오후간식 식단에서 한 가지 식품군만으로 구성된 경우가 절반 정도로 제공되는 식품이 다양하지 못했다. 또한 오후간식의 경우 전체 식단의 약 1/3이 곡류만으로 구성되어 있어 충분한 무기질과 비타민 공급이 부족할 가능성이 있었다. 식사로 섭취하기 어려운 우유 및 유제품류는 간식으로 제공되는 것이 바람직하나 본 연구 결과 전체 간식식단의 46%에만 포함되어 있었으며, 과일류 제공 비율은 23%에 불과하였다. 따라서 어린이집을 이용하는 영유아들에게 질적, 양적으로 보다 바람직한 간식을 제공하기 위해서는 오전과 오후간식의 기본 형태, 식품군 구성, 메뉴유형 등에 대한 보다 구체적이며 통합적인 기준이 마련되어야 할 것이다.

• Journal of Nutrition and Health
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• 제52권5호
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• pp.501-513
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• 2019

본 연구는 전북지역 어린이급식관리지원센터에서 어린이집에 제공하는 2,432개의 간식메뉴의 유형과 학부모대상으로 간식의 품질특성에 대한 중요도와 수행도를 파악하고, 품질특성 간의 영향력을 조사하였다. 오전간식 메뉴의 79.1%는 1 품목, 오후간식의 59.1%는 2 품목, 메뉴의 스낵 음료 조합패턴은 오전간식은 F 66.1%, F+B 18.7%, 오후간식은 F+B 60%, F 40.1%이었다. 식품군별 제공비율 분석결과, 곡류는 오후간식의 87.2%, 채소류와 과일류의 오전간식 비율은 각각 21.7%, 42.4%, 고기 생선 달걀 콩류의 오전과 오후간식 비율은 15.9%, 15.7%, 우유 및 유제품류의 오전과 오후간식 비율은 34.1%, 36.6%이었다. 오전간식의 72.6%는 비조리, 오후간식은 85.6%가 조리메뉴이었다. 식품군패턴 분석결과, 오전간식은 F (31.6%), D(12.0%), F+D (10.1%), G (7.9%)의 순이며, 오후간식은 G(34.4%), G + D (27.4%), G + V (8.2%), G + M (6.3%)의 순이었다. 식품군 점수 (DDS)는 오전 1.46점, 오후 1.67점이었다. 식품군별 다빈도 메뉴품목 분석결과, 곡류는 오전 간식으로 죽류 51.8%, 오후간식은 밀가루 식품류 (34.5%), 빵류 (25.9%)이며, 고기 생선 달걀 콩류는 오전에 육류(28.7%), 콩류 (24.5%), 견과류 (23.6%)이며, 오후는 가공육류 (30.2%), 어패류 (24.3%)이었다. 채소류 중 숙채소는 오전 67.8%, 오후 86.0%이며, 과일류는 오전에 과일류(99.3%), 오후에는 주스류 (67.9%), 우유 및 유제품류는 주로 우유 (오전 71.6%; 오후 82.5%)이었다. 학부모들의 간식메뉴에 사전 인지수준은 5점 기준 4.09점, 자녀가 영아, 국 공립어린이집일 때 사전 인지수준이 높았다. 어린이집 간식에 대한 전반적인 만족도는 5점 기준 4.06점, 직업이 있는 경우, 영아 및 국 공립어린이집일 때 만족도가 높았다. 간식의 19개 품질특성의 전체 중요도 4.42점, 전체 수행도 4.25점 이었다. 중요도가 가장 높은 특성은 '식재료의 위생' (4.79)이며, '제공 시간' (4.04)이 가장 중요도가 낮았다. 수행도는 '식재료의 위생' (4.38)이 가장 높으며, '제공 양' (4.13)이 가장 낮았다. 간식에 대한 전반적인 만족도에 미치는 관련변수들의 상대적 영향력 분석결과, 1단계에서 설명해주는 변인은 '주 메뉴와의 균형' (${\beta}=0.219$, p < 0.05), 설명력은 33.1% (F = 11.662, p < 0.001)이었다. 2단계에서 위생특성 투입에 따른 총 설명력은 35.9%(F = 3.372, p < 0.05)이었다. '종사자의 위생'의 영향력이 가장 크며 (${\beta}=0.245$ p < 0.05), 그 다음은 '주 메뉴와의 균형' (${\beta}=0.208$, p < 0.05), '제공 양' (${\beta}=0.176$, p < 0.05)의 순이었다. 이상의 결과, 전북지역 어린이급식관리지원센터는 아동의 등원시간 및 활동정도를 고려하여 오전과 오후의 간식메뉴를 구성하고 있으며, 이에 대한 학부모들의 만족도는 높았으나 메뉴구성 가이드라인과 비교할 때 메뉴의 다양성에서 개선이 필요하겠다. 따라서 향후 지역의 거점센터를 중심으로 간식메뉴 구성을 위한 기준마련이 필요하겠다.

• 대한지역사회영양학회지
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• 제28권6호
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• pp.449-465
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• 2023

Objectives: This study aimed to analyze menu patterns and food group diversity in daycare centers managed by the Center for Children's Foodservice Management in South Korea. Methods: Data from 18 Center for Children's Foodservice Management centers across various provinces (excluding Jeju Island) were analyzed. We examined 8,796 meals served in February, May, August, and December 2021, focusing on seasonal lunch and snack menus for children aged 3-5. Foods were categorized into 19 groups for lunch and 21 for snacks. The frequency of food groups and dietary patterns were assessed using the Dietary Diversity Score. Analyses were conducted using Excel 2016 and IBM SPSS Statistics version 28. Results: Most lunch menus (89%) included five menu items, with a ratio of grain, meat, and vegetables at 88%. Snack menus typically had one item (57%), with significantly more items in the afternoon compared to the morning (P < 0.001). Regarding snack patterns, 75.2% of morning snacks and 61.1% of afternoon snacks contained only one solid food and drink (P < 0.001). Fruit and milk (22.4%) was the most prevalent pattern in morning snacks, while grain and milk (31%) dominated afternoon snacks (P < 0.001). Only 48% of daycare center menus (all snacks and lunch) included all five food groups (grain, meat, vegetables, fruit, and milk). Notably, only 83% included milk and 57% included fruit. Conclusions: These findings highlight the need to improve food variety and diversity in the Center for Children's Foodservice Management-managed daycare center menus. Developing more detailed guidelines for menu structure and food composition is crucial to ensure children receive balanced and diverse nutrition.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.

• 한국식품조리과학회지
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• 제7권3호
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• pp.37-46
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• 1991

The objectives of the study were to provide the basis for nutrition education for consumers so that they could select nutritious and balanced fast foods and to promote menu items for fast foods franchisers by addressing nutrition and health. Nine franchisers (3 hamburger, 3 noodles and 3 chicken) were surveyed in terms of their nutritional concern for product development, and 360 consumers were interviewed at 36 fast food chains to assess their perceptions of nutrient adequacy of fast foods. The taste of foods was being addressed most when developing menu items in surveyed franchisers but nutrition and variety of menu were being considered least. Hamburger chain franchisers showed greater nutritional concerns in promoting menu items than noodles or chicken chain restaurants. Their nutritional concerns include utilization of nutritional information as promotion of menu item, providing nutrition information of menu item to consumers, and evaluating nutritional balance of their menu items. As a result of INQ evaluation of combined fast food selected by consumers for a meal, the desirable case of both nutritious and adequate in calorie was 14.7%, nutritious but lack in calorie was 44,1%, adequate in calorie was 24.5%, and undernutritious and lack in calories was 21.6%, 45.7% of snack selected by consumers had more calories than needed for a meal.

• 한국조리학회지
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• 제18권3호
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• pp.1-17
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• 2012

고속도로 휴게소의 메뉴전략을 위한 실증적 재조명을 위해 고속도로 휴게소 직원들과 이용객 대상으로 외식서비스에 관해 조사하였다. 연구결과, 대부분 휴게소의 주된 외식 메뉴는 평균 10-30개 정도의 한식이 가장 많았고, 브랜드업체의 입점 필요성은 퓨전/패스트푸드업체, 스낵/즉석식품, 음료 순으로 높게 나타났다. 휴게소 외식조리에서 전문조리사 참여비율은 10-30%이고, 주로 한식으로서 조리 시 중요시하는 음식속성은 주로 '맛'이었다. 외국인 고객은 한식, 음료. 일식/중식보다 퓨전패스트, 스낵/즉석식품을 더 선호하고 관심을 보였으며, 주문 시 질문을 '전혀 안한다(55.5%)'와 '가끔 한다(34.8%)'로 답해 질문없이 구매를 하고 있음을 알 수 있었다. 휴게소에서는 외국인의 메뉴 이해를 위해 메뉴의 80-100% 정도를 사진/그림으로 이용하고 있었으나 메뉴의 외국어 표기 정확도는 매우 낮았다. 휴게소 이용객들은 고속도로 이용 시 평균이용횟수 1-2회, 평균 체류시간 10-20분(43.6%), 20-30분(38.6%)이고, 주된 교통수단은 자가용(77.7%)이며, 휴게소 방문 이유는 휴식/화장실 이용(61.1%)이 가장 높았다. 많이 이용하는 외식분야는 한식(32.7%)과 즉석/스낵(33.0%)이고, 1회 평균 지출은 5천원-1만원(51.3%), 3천원-5천원(25.8%)이었다. 또한 만족도는 성별, 연령, 교육정도와 직업에 무관하게 "보통"으로 나타났다. 이 같은 결과로 보아 고속도로 휴게소는 문제점을 분석 후 고객만족을 위한 메뉴전략과 대안을 준비해야 할 것이다.

• 한국식생활문화학회지
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• 제18권5호
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• pp.466-474
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• 2003

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

• 한국식생활문화학회지
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• 제17권2호
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• pp.171-184
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• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

• 한국식생활문화학회지
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• 제22권2호
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• pp.176-184
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• 2007

The purpose of this dissertation is to analyze the factors which university students feel as stress in their daily life and the correlation between these and their eating habits. The subject are students enrolled at 'H' university in Asan. There are 801 students who response for this research. We surveyed and analyzed the correlation between the life stress and eating habit of university students. It is analyzed that the objects suffered stress most by 'schooling' and 'job complication.' Surveying the general eating habit of university students, it is found that they do not eat meal regularly, i.e., 'average meals (40.9%)' and 'irregular meal(35.2%).' No significant difference was observed in the regularity of meals between sexes. When it comes to overeating or voracity, male students answered 'sometimes(77.6%)' or 'often(22.5%)', but female students answered 'sometimes(66.2%)' or 'often(28.2%)', which means that female students are more frequent in overeating or voracity. The frequency of eating snack is more than once a day 60.1% in female students and 47.3% in male students, which shows that the rate of female students is much higher than that of male students. Surveying the correlation between stress that male and female university students suffer and the regular meal, we found that both of them tend to eat meal irregularly if they are stressed. Comparing the stress for its factor, male students eat meal irregularly if they are stressed by 'schooling' and female students eat meal irregularly if they are stressed by 'figure.' Checking the correlation between stress and time spent for meal, it is found that while male students eat meal in a hurry when they are stressed by 'job affair', female students do so when they are stressed by 'home economy. Analyzing the correlation between frequency of snack and stress, both male and female tend to eat snack more frequently when they are stressed more. In general, males like the oily food more than male, but when students get stresses, females want to eat oily food than male. Analyzing the correlation between stress and preferential menu, males like green vegetables, sea food in the life get less stresses than others Females like a menu of meat get higher stress than others.