A Study on the menu preferences with school dinner by food service management types in Daegu.
10.4163/kjn.2012.45.5.489
- Author:
Eun Ju LEE
1
Author Information
1. Department of Food and Nutrition, Catholic University of Daegu, Daegu 712-702, Korea. e83180@cu.ac.kr
- Publication Type:Original Article
- Keywords:
con-site service;
external transporting service;
eating habits;
menu preference;
cooking methods preference
- MeSH:
Administrative Personnel;
Cooking;
Diet;
Eating;
Female;
Food Services;
Fruit;
Humans;
Male;
Meals;
Meat;
Milk;
Parents;
Thinness;
Weights and Measures
- From:The Korean Journal of Nutrition
2012;45(5):489-499
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.
