단체급식 영양사의 계란 요리에 대한 인식도에 따른 이용실태와 활용증대 방안

Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician's Awareness

  • 이헌옥 (한양대학교 식품영양학과) ;
  • 성시진 (한양대학교 식품영양학과) ;
  • 백상우 (한양대학교 식품영양학과) ;
  • 박중근 (한양대학교 식품영양학과) ;
  • 김종준 (계란자조금관리위원회) ;
  • 강은주 (한양대학교 식품영양학과) ;
  • 엄애선 (한양대학교 식품영양학과)
  • 투고 : 2016.09.13
  • 심사 : 2016.10.11
  • 발행 : 2016.10.31


Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.



연구 과제 주관 기관 : Egg Board


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