Survey on Waste Rates of Foods for Menu Planning.
- Author:
Seung Hee KYE
1
;
Wu Seon KIM
;
Ju Hee LEE
;
Sook Ja KIM
;
Hyun Kyung MOON
Author Information
1. Nutrition Research Department, Korea Institute of Food Hygiene, Korea.
- Publication Type:Original Article
- Keywords:
waste rates;
pre-preparation;
food composition table
- MeSH:
Alaska;
Bivalvia;
Brassicaceae;
Crowns;
Decapodiformes;
Eggs;
Fishes;
Fruit;
Ipomoea batatas;
Menu Planning*;
Ovum;
Pacific Ocean;
Peas;
Perches;
Ribs;
Shellfish;
Solanum tuberosum;
Tuna;
Vegetables
- From:Journal of the Korean Dietetic Association
1997;3(1):55-62
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0~64.27% in vegetables, 6.38~7.03% in potatoes, 6.25~68.75% in fishes and shellfishes, 16.61% in eggs, and 16.00~56.84% in fruits. Foods with high waste rates were vegetables, fishes and shellfishes. Survey results were compared with other food composition tables. Foods with 30% higher waste rate than other food composition tables were squash leaf, pacific ocean perch, sweet potato stalk, water cress, green peas, alaska pollack, bluefin tuna, beka squid, crown daisy, dodok, amaranth, beef ribs. Food which waste rates turned out to be decreased by about 30% in this study were corb shell, pomfret, sea mussel, warty sea squirt. For the menu planning, reasonaly exact waste rates for each food items are essential. Since survey results show signigicant deviations, there should be more studies for exact waste rates for each food.
