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Study on Recognition, Acceptance, and Satisfaction of Dessert Menus on Elementary School Food Services in Seoul Province

서울지역 초등학교 급식에서 제공하는 후식 메뉴의 인식, 기호도 및 만족도 조사

  • 김소연 (경희대학교 식품영양학과) ;
  • 최일숙 (원광대학교 식품영양학과) ;
  • 이영순 (경희대학교 식품영양학과)
  • Received : 2014.08.19
  • Accepted : 2015.05.11
  • Published : 2015.06.30

Abstract

The purpose of this study was to evaluate perception, acceptance and satisfaction of dessert menu in elementary school children. Five hundred students (246 male, 254 female) were recruited at the elementary schools in Seoul. The results show that dessert menus of elementary school lunches are needed to satisfy diverse acceptance and preference levels of children. For dessert items chocolate milk among beverage items, peaches among fruits, chocolate cookies among cookies, piece cake among breads and honey rice cake among rice cakes presented high acceptance scores. Furthermore, fruits, ice creams, juices and cookies were the most liked food items. Taste and health of desserts were important factors in perception of dessert. Rice cake (48.6%), a Korean traditional food, was the most preferred food item, followed by tea punch (31.2%), Korean cracker (10.0%) and Shanja (4.0%). Taste (51.4%) was considered as the most important factor for improvement of dessert, and increasing variety of dessert items (43.4%) was considered as the most important factor affecting demand of dessert. It is suggested that continuous update of school dessert menus is needed to meet consumers' demands and health aspects. Furthermore, Korean traditional desserts might be the key for improving satisfaction in desserts in elementary school lunches.

Keywords

Acknowledgement

Supported by : 경희대학교

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