Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development and Evaluation of Kimchi Menus for Elementary School Food Service

초등학교 급식용 김치 메뉴 개발 및 평가

  • Kim, Sunghye (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Kim, Mi Jeong (Dept. of Food and Nutrition, Silla University) ;
  • Kim, Hyun Ju (World Institute of Kimchi) ;
  • Song, Yeong-Ok (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 김성혜 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김미정 (신라대학교 식품영양학과) ;
  • 김현주 (세계김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2013.03.08
  • Accepted : 2013.04.25
  • Published : 2013.07.31
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Abstract

Studies have shown that the preference and average consumption of kimchi among youths have been decreasing partly due to the westernization of the diet. In this study, we examined kimchi consumption status and the annual utilization of 29 kimchi menus registered in the National Education Information System (NEIS) among the students, and then developed seven kimchi menus based on the preference tests and plate waste analysis. Our findings showed that average kimchi consumption by second and fifth graders during lunch time was 19.3% and 17.3%, respectively, of the recommendation (40 g per meal) in the 2010 KDRI. Incidentally, more than 75% of elementary school dieticians answered that ten kimchi menus (31%) registered in the NEIS were never chosen by them in the previous year. The least adopted types of kimchi menu included cooked rice, porridge, stew, pancake, deep-fry and grill. The newly developed kimchi menus included kimchi sauce tofu deopbap, kimchi bacon rice ball, kimchi chicken potato stew, kimchi vegetable fried noodles, kimchi meatballs, kimchi cheese croquette and kimchi potato salad. All these kimchi food items contained 10~20 g of kimchi per serving, and the standardized recipes and nutrient analysis were provided. Kimchi cheese croquette was most liked by fourth graders followed by kimchi sauce tofu deopbap, kimchi meatball and kimchi chicken potato stew in that order. These four menus were again evaluated among second and fifth graders. The kimchi meatballs were most preferred among these groups of students with no leftover but kimchi sauce tofu deopbap was least favorable, producing 17.1% of plate waste. Finally, kimchi cheese croquette and kimchi potato salad were given the highest and lowest scores, respectively, by 87 school dieticians. The findings of this study suggest that efforts on the development of kimchi menu for school food services may help to promote a preference and consumption of kimchi among elementary school students.

초등학생의 김치섭취량 증가를 목적으로 초등학교 급식용 김치 메뉴를 개발하고 평가하였다. 먼저 부산광역시 소재 H 초등학교 학생의 김치 섭취 실태조사 및 초등학교 영양(교)사를(n=87) 대상으로 NEIS(교육행정정보시스템, National Education Information System)에 등록된 김치 메뉴의 학교 급식 활용도를 조사하였으며, 문헌 및 실험조리에 근거한 초등학교급식용 김치 메뉴 7가지를 개발하였다. 각각의 메뉴를 학교 급식에 적용한 후 학생들의 기호도 및 잔반량 조사를 통하여 메뉴를 평가하였다. 또한 선정된 메뉴의 표준레시피에 대한 영양(교)사의 급식 활용 의사를 알아보았다. 주요한 결과는 다음과 같다. 저학년(2학년)과 고학년(5학년)의 급식 시 김치 섭취량은 각각 7.7 g 및 6.9 g으로 한국인을 위한 식사구성안에서 제시한 분량(40 g)의 19.3% 및 17.3%에 불과하였다. NEIS에 등록된 29종의 김치 메뉴에 대하여 설문 대상 학교의 75% 이상에서 연 7회 이상 활용한 메뉴는 단 하나도 없었으며, 김치찌개가 유일하게 절반 정도의 학교에서 제공되었다. 닭살김치튀김, 김치스테이크를 포함한 10가지 메뉴는 전체의 75%가 급식에 전혀 이용하지 않았으며, 밥, 죽, 볶음, 전, 튀김, 구이류는 전체 3/4의 학교에서 김치 메뉴로 활용되지 않았다. 이를 바탕으로 메뉴의 김치 사용량이 10~20 g(1인분)이면서 메뉴 재료의 김치 비율이 30%를 넘는 7가지 메뉴를 개발하였다. 1차 기호도 및 잔반량 조사 결과 김치치즈크로켓과 김치소스두부덮밥이 가장 높은 점수를 받았고, 다음은 김치완자, 김치닭감자찜, 김치베이컨주먹밥, 김치채소우동볶음, 김치감자샐러드 및 김치계란찜의 순으로 나타났다. 상위 50%의 메뉴에 대하여 저학년 및 고학년(n=100) 대상 2차 기호도 및 잔반량 조사 결과, 김치완자가 4.3점으로 가장 높았으며 김치닭감자찜 및 김치치즈크로켓도 4점 이상의 비교적 높은 선호도를 보였다. 김치소스두부덮밥은 1차 조사와 달리 종합점수 3.8점 및 17.1%의 잔반을 보였다. 개발된 8종의 메뉴에 대한 표준레시피를 초등학교 영양(교)사가 평가한 결과 김치치즈크로켓이 활용 가능성이 가장 높았고 김치감자샐러드가 가장 낮았다. 종합해 볼 때, 초등학교 급식용 김치 메뉴개발은 초등학생의 김치 섭취량 향상 및 김치 기호도의 증가에 기여할 것으로 기대된다.

Keywords

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