A Study on the Recognition of Korean Traditional Snacks of Parents and Teachers at Children’s Foodservice Facilities in Daejeon, Chungnam and Sejong
10.14373/JKDA.2020.26.2.101
- Author:
Ju-Hee YU
1
;
Hei-Ryeo YOON
Author Information
1. Dept. of Food Service Management & Nutrition, Graduate School of Industrial Science, Kongju National University, Yesan 32439, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2020;26(2):101-115
- CountryRepublic of Korea
-
Abstract:
The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children’s foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children’s foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children’s foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children’s foodservice facilities.
