Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Survey on the Serving Size and Waste Rate of Frequently Consumed Dishes in Korean Style Restaurants

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  • Mun, Hyeon-Gyeong (Department of Food and Nutrition, Dan Kuk University) ;
  • Gye, Seung-Hui (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Kim, U-Seon (Nutrition Research Department, Korea Institute of Food Hygiene) ;
  • Lee, Ju-Hui (Nutrition Research Department, Korea Institute of Food Hygiene)
  • 문현경 (단국대학교 식품영양학과) ;
  • 계승희 (한국식품위생연구원 영양연구부) ;
  • 김우선 (한국식품위생연구원 영양연구부) ;
  • 이주희 (한국식품위생연구원 영양연구부)
  • Published : 1997.02.01
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Abstract

This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste rate of Pab(boiled rice) were 180-290g and 0-21%, respectively. The mean intakes of Pab were varied according to the kind of dishes served. The waste rate of Yukgaejang(Hot meat soup) is low among Tangban(meat soups). The waste rate of Jeongol(stew with various foods) was higher than other menu items. The average one serving size per person of Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs with sauce), Deongsim gui(grilled meat) were 270g, 360g, and 210g, respectively. The average waste rate of side dishes were varied according to dist served. The dish which has higher waste rate than other dishes were Samgaetang(boiled chicken with ginseng), Bokmaeuntang(stew with puffer), Naengmyeun(cold noodle), Pulgogi(grilled meat with sauce), Galbi gui(grilled beef ribs). The reasonable one serving size of dishes based on this survey results was suggested for serving in restaurants.

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