Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Current Status and Dietitians' Perception of Rice Bread in the Noncommercial Foodservice Menu

단체급식 식단의 쌀빵 이용 현황 및 영양사의 인식 분석

  • Cha, Sung-Mi (Food Industry Promotion Division, Korea Food Research Institute) ;
  • Lee, Min-A (Food Industry Promotion Division, Korea Food Research Institute) ;
  • Lee, Hae-Young (Department of Food and Nutrition, Sangji University) ;
  • Lee, So-Jung (Department of Food and Nutrition, Chosun University) ;
  • Yang, Il-Sun (Department of Food and Nutrition, Yonsei University)
  • 차성미 (한국식품연구원 식품산업진흥본부) ;
  • 이민아 (한국식품연구원 식품산업진흥본부) ;
  • 이해영 (상지대학교 식품영양학과) ;
  • 이소정 (조선대학교 식품영양학과) ;
  • 양일선 (연세대학교 식품영양학과)
  • Published : 2008.06.30
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Abstract

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

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