Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon: II. A Study on the Consumption Size of Frequently Served Meals in the Elementary .
- Author:
Youn Ju LEE
;
Kyung Ja CHANG
- Publication Type:Original Article
- Keywords:
serving size;
consumption size;
proper portion
- MeSH:
Food Preferences*;
Humans;
Incheon*;
Lunch*;
Meals*;
Surveys and Questionnaires;
Serving Size;
Steam
- From:Journal of the Korean Dietetic Association
1998;4(2):132-144
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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 physicl estimation for most of given foods. Proper portion of fooods per person by results were setted as follows : ...
