Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on Preferences and Consumption of Namul in Elementary School Students

경기도 지역 초등학생의 나물 섭취실태 및 영양사와의 인식차이 조사

  • Jung, Kyung-Sook (Nutrition Education, Graduate School of Education, Sookmyung Women's University) ;
  • Jeong, Hee-Sun (Traditional Dietary Life Food, Graduate School of Professional Studies Traditional Culture and Arts, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food Nutrition, Sookmyung Women's University)
  • 정경숙 (숙명여자대학교 교육대학원 영양교육) ;
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화) ;
  • 주나미 (숙명여자대학교 생활과학부 식품영양)
  • Published : 2008.10.31
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Abstract

This paper describes a study of the conditions and reasons that elementary school children avoid the namul provided in school meals. This study was conducted with a sample of 751 fifth-grade elementary school children and 49 nutritionists working in elementary schools. Nutritionists felt the need to develop new recipes, and were taking note of leftovers in an effort to increase namul consumption. 47% of the students reported liking namul, and the majority of students who disliked namul reported that its taste was the reason that they disliked it. Nutritionists believed that the students avoided namul due to a lack in familiarity, as well as taste. However, students answered that they disliked namul not only due to its taste, but also due to its texture.

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References

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