• The Korean Journal of Food And Nutrition
• /
• v.14 no.6
• /
• pp.532-542
• /
• 2001

The purpose of this study is to investigate children's satisfaction with baps, soups, pot stews, one course dishes, and kimchies provided by elementary school lunch program in Seoul area. Two hundred and thirty two children enrolled in 3 different elementary schools participated In this study through a questionnaire developed by the researchers. Conclusions drawn from the results of this study are 1) children seemed to be generally satisfied with foods provided by school lunch program : 2) it is necessary for children to control amount of food and salt and/or hot peppers depending upon their own preference; and 3) appropriate temperature of each food should be maintained by using thermos pots, and the shape of dining board needs to be improved for younger children's convenience.

• Preventive Nutrition and Food Science
• /
• v.8 no.4
• /
• pp.412-418
• /
• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• Journal of the Korean Dietetic Association
• /
• v.4 no.2
• /
• pp.123-131
• /
• 1998

The purpose of this study was to evaluate the preference trend of frequently served meals in the elementary school lunch program. Therefore, this evaluation was surveyed on frequently served meals in the elementary school lunch program in Inchon. Also, this study was surveyed on food preference using questionnaire including frequently served food items. Statistical analysis of data was completed using SAS program. The results of this survey was as follows: 1. Freqrenctly served foods were 56 food items including 5 boiled rice, 3 one course dishes, 10 soup & pot stewes, 10 fresh & boiled salads, 8 stirred fries, 7 stewes, 6 grill & fries, 3 kimchies and 4 desserts. 2. Students liked barley bab more than the other kinds of cooked rice. One course dishes were preferred most by the subjects. Among soup & pot stewes, fermented soybean paste stew showed lower preference than the other kind of stewes. Among fresh & boiled salads, fruits salad was the most favore, whereas, root of bellflower salad was the most hated. Among side-dishes by different preparation method, stir fries, stewes, grill & fries, kimchies, dessert were prefered most by the subjects. There were significant difference between male and female students for most given foods except soup & pot stewes. Female students showed higher preference for most given foods except fresh & boiled salads, kimchies, dessert than male students.

• Korean journal of food and cookery science
• /
• v.15 no.3
• /
• pp.272-287
• /
• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Journal of the Korean Dietetic Association
• /
• v.4 no.2
• /
• pp.132-144
• /
• 1998

The purpose of this study is setting proper portion by consumed size of food and food preference and then reducing plate wasts in school lunch. The survey was conducted from Oct. 21 to Nov. 22, 1996 through the practical measurement and questionnaires. The subjects were 43 students of 1 elementary school. The results of this survey was as follows : 1. Average consumption size of cooked rice was 115g. Average consumption size of one course dishes was 209g. The soup & pot stewes showed lower consumption rate than the other kind of foods. Average consumption size of fresh & boiled salad was 23.4g Average consumption size of stir fries was 55g. Average consumption size of steams & stewes was 42g. Most grill & fried foods showed high consumption rate compared to most of the other foods. Average consumption size of kimchies was 10.6g. The most of given desserts except apple were all consumed. 2. There was significant correlation between food preference and consumption rate for total food items. 3. Response of satisfaction about serving size of most of given foods except fresh & boiled salads, soup & pot stewes and kimchies were "moderate". 4. Visual estimation was greater than physical estimation for most of given foods. Proper portion of foods per person by results were setted as follows :