Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Survey on Menu Satisfaction and Preferences of High School Boarding Students in Gyeonggi Province

경기지역 일부 고등학교 기숙사생의 급식 메뉴 만족도와 기호도

  • Shin, Sung-Min (Department of Nutrition Education, Graduate School of Education, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 신성민 (대구대학교 교육대학원 영양교육) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2010.03.31
  • Accepted : 2010.06.19
  • Published : 2010.08.31
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Abstract

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

Keywords

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