Attitude of dietitians working for elementary schools on meat products.
- Author:
Sook Mee SON
1
;
Kyoung Sin LEE
Author Information
1. Department of Food Science and nutrition, The Catholic University of Korea, Pucheon, Korea.
- Publication Type:Original Article
- Keywords:
meat products;
dietitians;
meal service of elementary school;
attitude;
consumption
- MeSH:
Cholesterol;
Coloring Agents;
Cooking;
Food Handling;
Humans;
Meals;
Meat Products*;
Meat*;
Nutritionists*;
Surveys and Questionnaires;
Sodium;
Vegetables
- From:Journal of the Korean Dietetic Association
1997;3(1):30-43
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.
