Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Survey on the use of pre-processed food materials in school foodservices in the Kyunggi area

경기지역 학교급식소에서 전처리 식재료의 이용에 대한 실태 조사 및 중요도${\cdot}$수행도 평가

  • Lee, Seung-Mi (Foodservice Industry Research Team, Korea Food Research Institute) ;
  • Lee, Seung-Joo (Foodservice Industry Research Team, Korea Food Research Institute)
  • 이승미 (한국식품연구원 식품산업진흥본부 외식학교급식팀) ;
  • 이승주 (한국식품연구원 식품산업진흥본부 외식학교급식팀)
  • Published : 2006.10.31
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Abstract

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.

Keywords

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