• 한국식품조리과학회지
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• 제18권1호
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• pp.1-7
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• 2002

우리나라 중 ·고등학생들의 수산물에 대한 기호도를 조사하고, 특히 학교에서 제공되는 식단이 이들의 기호도에 얼마나 근접되어 있는지를 조사함으로써 학교급식에서의 수산물 소비를 증진시키기 위하여 전국의 중학생 892명과 고등학생 1010명을 대상으로 조사한 결과를 요약하면 다음과 같다. 1. 수산물에 대한 선호도를 조사한 결과 평균 50% 정도가 수산물을 좋아하는 쪽으로 답하였으며, '싫어하는 편이다' 혹은 '아주 싫어한다'라고. 한 학생은 10% 미만이었다. 2. 수산물을 좋아하는 이유에 대해 중학생이나 고등학생 모두 '맛이 좋아서'라고 응답한 비율이 각각 61.0%와 62.6%로 가장 높게 조사되었으며, 다음으로는 '영양이 풍부하기 때문'이라고 한 응답 비율이 2위를 차지하였다. 한편 수산물을 싫어하는 가장 큰 원인은 '냄새' 때문인 것으로 나타났다. 3. 수산물을 이용한 조리법으로는 중 ·고등학생 모두 회(중학생 28.4%, 고등학생 34.4%)와 튀김(중학생 21.1%, 고등학생 15.4%), 구이(중학생 20.4%, 고등학생 19.0%)를 선호하는 것으로 나타났다. 반면 젓갈, 무침, 국, 전 등의 조리방법은 그 선호도가 10%에도 미치지 못하였다. 4. 수산물에 대한 기호도 조사 결과 중 ·고등학생들은 꽃게, 새우, 참치, 오징어 등을 이용한 음식을 좋아하였으며, 조리법으로는 튀김류와 볶음류를 선호하고 있었다. 5. 수산물을 육류와 비교하였을 때 수산물의 영양적인 우수성을 가장 많이 인정하고 있었으나, 수산물은 비위생적이고 조리가 번거로우며 맛이 떨어진다는 문제점이 지적되기도 하였다. 6. 학교급식시 제공되는 수산물 음식에 대하여 '매우 좋아한다'라고 응답한 비율은 중학생 6.6%, 고등학생 3.7%에 불과하였으며, 특히 중학생들은 매우 낮은 기호도를 보이고 있었다. 그 이유에 대해서는 '맛이 좋지 않다'라는 점이 가장 많이 지적되었다(중학생 14.7%, 고등학생 23.5%). 7. 수산물 음식의 개선방향에 대하여 맛이 향상되기를 가장 많이 희망하고 있었으며(중학생 37.7%, 고등학생 48.5%), 그 다음이 종류의 다양화(중학생 19.8%, 고등학생 24.0%), 조리법의 다양화(중학생 12.6%, 고등학생 22.4%)의 순이었다. 본 연구에서 중·고등학생들이 수산물을 기피하는 이유로는 수산물 자체의 맛 때문이며, 조리방법에 따라서도 좌우되는 것으로 나타났다. 음식에 대한 기호도는 식품의 종류에 따른 기호와 더불어 조리법에 따른 기호가 복합적으로 작용한다. 따라서 선호 경향이 높지 않은 수산물이라도 조리법에 변화를 주어 그 수용도를 증가시킴으로써 다양한 수산물을 섭취할 수 있도록 하는 노력이 요구된다.

• 한국식생활문화학회지
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• 제36권6호
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• pp.583-594
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• 2021

This study examined the nutrient intake of Korean adults by considering the lunch type, categorized as home meals (HM), eating out (EO), and institutional meals (IM). Data was obtained from the 2019 Korea National Health and Nutrition Examination Survey (KNHANES). Totally, 3,786 adults (1,643 men, and 2,143 women) aged between 19-64 years were included in the study. Subjects with daily energy intake of less than 500 kcal or over 5,000 kcal, and those who skipped lunch, were excluded. The percentage of subjects in the HM, EO, and IM were 31.9, 53.6, and 14.4%, respectively. The daily energy intakes of the HM, EO, and IM groups were determined to be 2,185, 2,360, and 2,339 kcal, respectively, in men, and 1,622, 1,731, and 1,741 kcal, respectively, in women. Among the three groups, men in the EO group had more intake of fat, saturated fat, cholesterol, sodium, and riboflavin, and less dietary fiber, and whereas women consumed more fat and less dietary fiber and potassium. In the IM group, the men consumed more dietary fiber, potassium, and thiamine, whereas consumption of carbohydrate, unsaturated fatty acid, sodium, potassium, and thiamine was more in women. Energy contributions of carbohydrate, protein, and fat were all within the AMDR (acceptable macronutrient distribution ranges) for all lunch types, except for the percent of energy provided from saturated fat in EO (7.4% in men, and 8.2% in women). Our results indicate that the dietary habit of frequently eating out increases the fat intake, thereby resulting in increased health risks for adults. Thus, implementation of a nutritional education program to encourage balanced dietary habits is required to improve the nutritional status of individuals eating out.

• 대한지역사회영양학회지
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• 제10권5호
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• pp.654-667
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• 2005

To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service program in child education centers, were used. The data was collected from 2450 parents and 450 teachers who attended a child education center in 16 provinces, nationwide. SPSS was used for descriptive analysis and ANOVA test and $X^2-test$. The frinding results were as follows. 1. The average serving size of meal (lunch) were 80 meals per day and 167 meals per day at large institutions. Mean cost of snacks was 14,709 won per month and mean costs of lunch were 29,319 won per month. The mean price was not significantly different according to the scale of institution. The numbers of servings of lunch, morning snack and afternoon snack were 5, 3.4 and 3.5 times per week each. $56.4\%$ of the institutions served meals to children in classrooms, but the national/public institutions, which were attending elementary school, served meals in a dining place in the elementary school. 2. Teacher controlled serving portion size of snacks $(79.6\%)$ and lunch $(88.8\%)\;and\;30.1\%$ of teacher did not allow leaving lunch food. The ratio of knowing about preserved meals of the teacher who worked at a small institution was significantly higher than the teacher who worked at large institutions (p<0.01). 3. Between parents and teachers, several different view points about school lunch programs were detected. Most parents and teachers wanted that the school lunch to be fully cooked and served at the child education institution itself, but $12.2\%$ of parents and $14.4\%$ of teachers wanted a catering service. The teachers group preferred 'lunch box from home' and 'home partially prepared lunch' as an ideal meal serving type than the parent groups (p<0.01). And there were significantly different view points about price factors in school meals, teachers group highly answered that operating expenses must be added in meal prices. 4. The teacher groups' priorities of education activities during meal time were a significantly lower score than parents group in overall education activities. Teacher and parent groups pointed out that individual sanitation activities were most important of the education activities during meal time, but promoting good eating habits was the lowest score in both groups. 5. 'Improving taste and food quality' was most urgent in food service at child education centers, but there were significantly different view points between parent groups $(64.5\%)$ and teacher groups $(43.8\%)\;(p<0.05)$. They answered at a lower percent in 'employee qualified person' and 'cost control' point to improve food service, but there were also different opinions between the two groups (p<0.01). 6. As to the matter of the advantages and disadvantages of catering services, two group answered that the advantages of a catering service were 'convenience' and 'to solve facilities and labor problems', disadvantages were 'lower in food freshness' and 'sanitation problems'. There were also several different view pionts in catering services, the parents groups were more anxious about food sanitation than teachers. This study found several different view points about school food services among parents and teachers. To improve food services at child education institutions, there is a need to adjust the differences between the two groups through interactive communication channels and education and to employ dietitians as taking charge of adjusting roles between the two groups.

• Journal of Nutrition and Health
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• 제25권1호
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• pp.42-55
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• 1992

To evaluate the effect of the feeding program of brown rice flake with soy milk or cow's milk to school children in rural areas. The survey was conducted twice before and after practice of feeding in March and July of 1990. The survey covered a total of 87 children aged from 7 to 12 in Ypsuk elementary school located in remote village of Sangju county. Kyung Buk province and the branch school of Songmyun elementary school located in remote village of Goisan county. Chung Buk province. Family environment dietary intake anthropometric data and biochemical tests were examined. The results are summerized as follows: The mean balance and food diversity at lunch were significantly lower than those at breakfast and dinner. Mean daily energy and nutrient intakes were below the Korean RDA's except for intakes of niacin vitamin A and ascorbic acid Especially intake of calcium was not reached to 50% of Korean RDA's. Most of anthropometric data of subjects surveyed showed slightly higher results in summer than those in spring except for weight for height and sitting height for height. The percentage of anemic according to hematocrit criterion was not reduced during this period. however urinary urea nitrogen/creatinine ratio was improved. The conbined feeding program of brown rice flake with soy milk or cow's milk was not sufficient to support the children's growth. So the survey recommends the support of goberment to the school lunch program in the remote village.

• 대한영양사협회학술지
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• 제11권1호
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• pp.95-104
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• 2005

Customer satisfaction concerning foodservice quality characteristics were evaluated by using importance performance analysis(IPA) techniques in middle school foodsevice operations. One hundred students from each of 17 middle schools in Gangwon province were surveyed by self-developed questionnaire. Total of 1,675 questionnaires(female 943 and male 732 respectively) were collected and data were analyzed using SAS program. The results of this study are summarized as follows: 1.The male and female students scored the importance level as 3.99 and 4.03 out of 5 respectively, which means 'important' The performance level of female(2.71) was significantly lower than male(2.86) which means 'between bad and so-so'. it is suggested that the statistical analysis should be conducted respectively according to gender. And there is no performance level over 4(good). 2. Dissatisfied quality attributes identified were convenience of dinning room and the managerial attitude of dissatisfaction in the female and male students. 3. Satisfied quality attributes identified were hygiene of food and dinning room and spoon and cup and drinking water table and distribution process, taste of food, variety of food in the female and male students. 4. The performance scores of lower price(less than 1500 won) lunch group was higher than higher price(more than 1800 won) lunch group in the female and male students.

• 환경위생공학
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• 제14권4호
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• pp.9-20
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• 1999

This paper studies regarding the problems of transmitting disease through food and its prevention in terms of current problematic food poisoning and the transfer of bacterial disease while providing lunch for school children. As the problems of school lunch program, the number of food poisoning and of the transfer of bacterial disease is highly increasing because of the shortcomings of systematic safety management toward food and of the lack of meal supplier's awareness about sanitation.For the prevention the following suggestions are provided:1. It is necessary to shift from the system of meal supply for nutrition to that of meal supply for health. 2. A system that offers a responsibility for nutrition to that of meal supply to a person in charge of hygienist, or a cook, including the a nutritionist, is needed. 3. It is necessary to gain the help from the department of sanitation in city or country for the sanitation guidance and inspection of school meal supply, not to totally rely on the local ministry of education. 4. A manager or employees related to school/group meal supply need to get education constantly on sanitation and public information. 5. For the long term, a systematic sanitary management needs to be accomplished by introducing HACCP system.

• 대한영양사협회학술지
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• 제20권1호
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• pp.12-25
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• 2014

The calcium intake of elementary school students residing in Gyeongsangbukdo province from their school foodservice and milk program was evaluated. A total of 252 subjects (50.4% boys and 49.6% girls) were examined. A significant percentage of the total subjects (32.9%) reported skipping breakfast once or more per week, with the major reasons for skipping breakfast being a lack of time and appetite. A majority of the to-tal subjects (78.2%) participated in the school milk program. The type of milk consumed by the subjects was mainly white milk, with a milk intake mostly between one and two cups. Participants in the school milk program consumed over the recommended nutrient intake (RNI) of calcium, but non-participants consumed only 48.1% of the RNI (P<0.001). The calcium intake rate according to food cooking methods, from highest to lowest was in the order bap, twigim, jeon, jjim, and gui. Although the food intake rate of guk was low, the calcium intake rate by RNI was the highest for guk. On the other hand, the food intake rate of bap and kimchi was high, but their calcium intake rate by RNI was relatively low. These results show that non-participants in the school milk program are significantly deficient in calcium. Therefore, to improve the calcium nutrition for children, school lunch menus containing high calcium need to be developed and children should be encouraged to enter a school milk program.

• 대한지역사회영양학회지
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• 제16권2호
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• pp.183-194
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• 2011

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

• 한국식품영양학회지
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• 제22권4호
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• pp.598-605
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• 2009

This study was investigated to examine the dietary habits and satisfaction with a school lunch program for high school boys and girls. The survey was conducted on 416 students(208 boys and 208 girls) using questionnaire. Overall, 40.1% of the respondents reported that they skip breakfast, and more girls skipped breakfast than boys(p<0.05). The major reason for skipping meal was 'no enough time'(48.3%) and duration of meal appeared the highest ratio in '10~15 minutes'(51.7%) and boys having meal with 10 minutes were significantly higher than girls(p<0.001). When asked if they have an unbalanced diet, 58.8% responded "little bit do it but it depends on food". Vegetables were the foods most absent from an unbalanced diet. Additionally, 90% of all respondents takes a snack a day, and 21.5% of the respondents reported that snacks were the most preferable meals. In terms of a satisfaction with school meals, 70.6% of the respondents reported that they were "unsatisfied". Additionally, 43.5% of the students reported that they did not finish their soup. Moreover, 57.5% of the students reported that they were dissatisfied because that food was "not tasty". Based on the results of this study, the meal habits of the students were determined by various factors including gender. To ensure that boys and girls receive the proper nutrition, development of proper eating habits through school meals, nutrition education and a guidance during meal service should be achieved.

• 한국식생활문화학회지
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• 제22권4호
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• pp.482-491
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• 2007

This study was carried out to find out differences about meal conditions and food preference between non-obese and obese elementary school children. Ten children(non-obese 5 and obese 5) from each of the nationwide 192 schools were surveyed by self-developed questionnaire. Total of 1,767 questionnaires(815 from non-obese and 952 from obese children) were collected and data were analyzed using SPSS 12.0 program. The results of the comparative analysis were summarized as follows. There was not significantly different in height between non-obese $group(151.0{\pm}12.5cm)$ and obese $group(151.2{\pm}12.3cm)$. But BMI was significant difference between non-obese $group(18.0{\pm}2.2cm)$ and obese $group(27.3{\pm}3.2cm)$. Economical status was not significantly different between 2 groups. But educational level of parents and mother’ job were significant differences between 2 groups. Only 2/3 of the subjects reported to have breakfast at regular basas, regularity of having breakfast was not significantly different between 2 groups. Also regularity of having lunch during vacation was not significantly different between 2 groups. But Reasons of skipping breakfast and lunch were significantly different between 2 groups. Regularity of having dinner, reasons of skipping dinner, intake amount in dinner, and frequency of having snacks were significantly different between 2 groups. But the time required for lunch and dinner were under 20 minutes of 60-80% of the subjects, and were not significantly different between 2 groups. Non-obese group have liked fast foods, fruits & juices, sweets, and cakes & cookies than obese group. Obese group have liked meat & meat products and ramyeon, but they have not eaten those foods frequently because of anxiety about being more fatty. These findings suggested that nutrition education programs include different strategy according to obesity and obese prevention program is needed for non-obese school children.