Evaluation of Meals Students Consumed in College Foodservice

일부 서울지역 대학식당의 메뉴분석

  • Song, Yoon-Ju (Department of Food and Nutrition, Seoul National University) ;
  • Park, Jung-Sook (Department of Foodservice industry, Chonan College of Foreign Studies) ;
  • Paik, Hee-Young (Department of Food and Nutrition, Seoul National University) ;
  • Lee, Yeon-Sook (Department of Food and Nutrition, Seoul National University)
  • 송윤주 (서울대학교 식품영양학과) ;
  • 박정숙 (천안외국어대학 외식산업과) ;
  • 백희영 (서울대학교 식품영양학과) ;
  • 이연숙 (서울대학교 식품영양학과)
  • Published : 1999.03.30


A survey was conducted in 591 college students using 8 different cafeterias serving 31 meals. The information was obtained about the name and amount of dishes they consumed from the menu offered by college foodservice. Mean nutrient contents per meal in offered menu were higher than 1/3 of RDA for their age, sex in offered menu. The mean energy content was 466kcal from rice, 113kcal from soup, 141kcal from side dish and 21kcal from kimchi. When side dishes were classified by cooking methods, side dishes using grilling, frying, roasting methods had high energy content and fat percent above 200kcal, 40% per dish. By main ingredients, side dishes with animal food were higher energy than with plant food. Students consumed 94% of the energy provided in offered menu. When compared to proportion of foods consumed by sex, there was 43% of female and 22% of male consumed less than half in soup and 31% of female and 12% of male in kimchi. The most prevalent menu patterns of subjects included rice, soup, 2 side dishes, kimchi and were the same in both sexes. Mean energy intakes per meal were 989kcal for males and 842kcal for females which were enough to meet 1/3 of RDA for their age and sex. Most nutrient intake except fat and vitamin B1 were higher in set menu than in cafeteria. Nutrient adequacy ratio(NAR) were above 0.9 except calcium and vitamin A. The mean energy intake was 542kcal from rice, 70kcal from soup, 164kcal from side dish and 20kcal from kimchi. In conclusion, intake of most of the nutrients of students obtained from males in college foodservice were sufficient but calcium intake was insufficient and fat content was above 20% of energy. High fat consumption was due to side dishes from frying, grilling, roasting with animal food. To provide desirable meals in college foodservice, use of fat in cooking must be decreased.