논문 상세보기
pp.155-162
The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, ‘like (47.2%)’, ‘fair (30.7%)’, and ‘dislike (22.1%)’ were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, ‘1~2/week (44.9%)’, ‘3~4/week (33.7%)’, and ‘everyday (10.2%)’ were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), ‘crustacea (4.34)’, ‘mollusk (4.21)’, and ‘processed food (4.11)’ were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of ‘grilling’ and ‘frying’ seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of ‘sometimes’ than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, ‘improvement of taste (39.3%)’, ‘various kinds of seafood (20.1%)’, and ‘variable cooking methods (18.5%)’ were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.
