Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Portion Control by Analyzing Kimchi Intake Rate on the School Lunch Program Menu

학교급식에서의 메뉴 구성에 따른 김치 섭취율 조사를 통한 김치의 1인분량 설정에 관한 연구

  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Se-Ra (Seoam Elementary School) ;
  • Lee, Jin-Mee (Division of Foodservice Industry, Baekseok College of Cultural Studies)
  • Published : 2006.08.31
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Abstract

The Kimchi intake of elementary students in both school and home is decreasing due to their westernized eating habits which have been affected by the rapid economic growth and industrialization in our modem society. The purposes of this study were to examine the influence of menu selections on the Kimchi intake rate and to provide basic data for an appropriate Kimchi serving size to reduce the plate-waste rate. The results showed that the average daily intake rate of Kimchi of low-grade students was 58.2%, equating to 6${\sim}$18 g, compared to 64.6% for high-grade students, equivalent to 13${\sim}$24 g. Correlation analysis of the intake rate of menu items and Kimchi showed that the Kimchi intake rate increased with increasing total meal intake rate, rice intake rate, soup intake rate, rice mixed with grains intake rate, clear soup intake rate and soybean-paste soup intake rate, but that it decreased as the intake rate of seasoned uncooked vegetables of high-grade students increased. This study is expected to be utilized as a solution to increase the Kimchi intake rate of elementary school students, and also to determine the proper serving size per person on the menu items by grade.

Keywords

References

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