한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제12권5호
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- Pages.573-582
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
영양성분표시를 위한 우리나라 가공식품의 1인 1회분량 산정 연구
Defining one Serving Size of Korean Processed Food for Nutrition Labeling
- Yang, Il-Sun (Department of Food and Nutrition, Yonsei University) ;
- Bai, Young-Hee (Department of Food and Cooking, Osan college) ;
- Hu, Wu-Duk (Department of Food and Analysis, Korea Food Research Institute)
- 발행 : 1997.12.30
초록
The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around
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