Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Possibility Analysis of a Rice Based Bread by Analyzing Customers' Needs of Menus for School Foodservice

소비자의 식단 요구도 분석을 통한 쌀빵의 학교급식 적용 가능성 분석

  • Published : 2009.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

Keywords

References

  1. Alaedini A, Green PHR, Sander HW, Hays AP, Gamboa ET, Fasano A, Sonnenberg M, Lewis LD, Latov N (2002): Ganglioside reactive antibodies in the neuropathy associated with celiac disease. J Neuroimmunology 127: 145-148 https://doi.org/10.1016/S0165-5728(02)00102-9
  2. Arvanitoyannis IS, Krystallis A (2005): Consumers' beliefs, attitudes and intentions towards genetically modified foods: based on the perceived safety vs. benefits prospective. Inter J Food Science and Technology 40(4): 343-360 https://doi.org/10.1111/j.1365-2621.2004.00916.x
  3. Baxter SD, Thompson WO, Davis HC (2000): Fourth-grade children's observed consumption and preferences for school lunch foods. Nutr Res 20: 439-443 https://doi.org/10.1016/S0271-5317(00)00136-6
  4. Eertmans AA, Victoir G, Vansant, Bergh O (2005): Food-related personality traits, food choice motives and food intake: Mediator and moderator relationships. Food Quality and Preference 16(8):714-726 https://doi.org/10.1016/j.foodqual.2005.04.007
  5. Kim KA, Lim SJ, Jung LH Jeon ER (2003): Meal preference on the school food service of middle school students in Gwangju and chollanamdo Area. Korean J Soc Food Cookery Sci 19(2): 144-154
  6. Kim SH, Cha MH, Kim YK (2006): High school students' preferences and food intake on menu items offered by school foodservice in Daegu. J Korean Soc Food Sci Nutr 35(7): 945-954 https://doi.org/10.3746/jkfn.2006.35.7.945
  7. Korea Foodservice Annual Report (2009): Korea Foodservice Information Co., Ltd
  8. Kum JS (2002): Globalism and commercialization of Korean traditional rice prodeucts. Food Industry and Nutr 6(3): 11-22
  9. Lee KA, Lyu ES (2005): Comparison of student satisfaction with foodservice of middle school by place for meal service in Busan area. J Korean Soc Food Sci Nutr 34(2): 209-218 https://doi.org/10.3746/jkfn.2005.34.2.209
  10. Lee KE (2005): Adolescents' nutrition intake determined by plate waste at school food services. Korean J Community Nutr 10(4): 484-492
  11. Lee NY, Kwak TK, Lee KE (2007): Set menu preferences of middle and high school students in school foodservice. J Korean Diet Assoc 13(1): 1-14
  12. Macuffin D, Gardiner P, Swinburne L (1982): Schizophrenia, celiac disease and antibodies to food. J Allergy and Clinical Immunology 69(3): 12-20
  13. Meyer MK (2000): Influence of food choices on high school students' perception of school foodservice. J Am Diet Assoc 100(8): 952-954 https://doi.org/10.1016/S0002-8223(00)00274-1
  14. Meyer MK, Conklin MT (1998): Variables affecting high school students: Perception of school foodservice. J Am Diet Assoc 98(12): 1424-1428 https://doi.org/10.1016/S0002-8223(98)00322-8
  15. Michael JC, Anita E, Michael K, Carol N (1998): School caterers' attitude towards providing healthier menus. Hospitality Management 17(3): 275-287 https://doi.org/10.1016/S0278-4319(98)00019-X
  16. Monthly Publication for the Food Industry (2002)
  17. Oh YS, Lee SA (2009): A study on the effect of LOHAS trends on healthy menu and healthful dietary behavior. Korean J Culinary Research 15(1): 225-239
  18. Park HO, Cho WK (2005): Food Preference of Atopic Children in Incheon Area. J Food & Nutr 18(3): 279-285
  19. Sabatino AD, Corazza GR (2009): Coeliac Disease. Lancet 373: 1480-1493 https://doi.org/10.1016/S0140-6736(09)60254-3
  20. Snyder P, Lytle L, Pellegrino T, Anderson M, Selk J (1995): Commentary on school meals from school food service personnel and researchers. Am J Clin Nutr 61(l): 247-249
  21. Son YH (1999): The study on the satisfaction level on the schoolfeeding of and food preferences of elementary school children. MS thesis. Kangwon National University
  22. The Ministry of Education, Science and Technology (2009): http://www.mest.go.kr/