Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Survey of Dietary Attitude and Recognition of Leftover Foods-Free Day in Elementary School Students of Chungnam Area

충남 일부지역 초등학생의 식생활 태도 및 잔반없는 날 인식에 대한 조사

  • Chae, Song-Hui (Major in Nutrition Education, Graduation School of Education, Kongju National University) ;
  • Lee, Je-Hyuk (Department of Food and Nutrition, Kongju National University) ;
  • Kim, Myung Hee (Department of Food and Nutrition, Kongju National University)
  • 채송희 (공주대학교 교육대학원 영양교육대학원) ;
  • 이제혁 (공주대학교 식품영양학과) ;
  • 김명희 (공주대학교 식품영양학과)
  • Received : 2014.04.03
  • Accepted : 2015.05.28
  • Published : 2015.06.30
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Abstract

The aim of this study was to investigate the awareness and attitudes for leftover foods and the relationship between gender/number of family members on the effect of leftover foods-free day in elementary school students. The reasons for school lunch leftover foods were 'too much amount (38.3%)' and 'disliked menu (33.6%)', and the preferred ways for reduction of leftover food was 'to cook deliciously (34%)'. In the case of students who received nutrition education for reduction of leftover lunch, approximately 33.8% of subjects received nutrition education by administered by nutrition teachers during lunch time. The reason for reducing the amount of leftover foods was 'not to waste the foods (35.5%)'. After a leftover food-free day, approximately 62.3% of subjects responded that they ate their whole meal, except for soup. The subjects wanted 'twice per week for leftover food-free day' and had positive attitudes for that program. Proportion of practicing reduction of leftover foods in families was 55.9% of subjects, and 40.5% of subjects preferred dietary education by nutrition teachers in the classroom. For effective reduction of leftover lunch in school, nutrition teachers should attract interest on the environment and foods through after-school activities.

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