The aim of this study is to provide the fundamental information on satisfaction for school food service and dietary habits of middle school students in Sejong Special Self-Governing City. Generally, the subjects had a high satisfaction level for school food service. The boys had comparatively more satisfactory days for school food service than the girls. The most dissatisfactory factors of school food service were the taste and variety of menu for the girls, and the time and place for lunch and the service of employee for the boys. The intersexual differences existed with a significant difference in the irregular intake of meals, the reasons to skip meals, and the eating speed. For the boys, the main reason to skip meals was due to lack of appetite, and for the girls, it was the weight-control. The boys finished each meal within 5~10 min and ate more than the amount the girls eat in general. The main components of breakfast for the subjects were a cooked rice, soup, and side dish in 65.9%, and the frequency of skipping breakfast was high with 32.8%, which was once per week. The favorite snacks for the middle school students were cookies and beverages in 29.4%, instant foods in 24.3%, and hamburger and pizza in 21.4%. The intake frequency of snacks was once or twice per week in 46.5% of the subjects. In addition, the subjects had a very high intake frequency of fastfoods with once or twice per week in 72.7%, and the most favorite fastfood was ramen in 57.7%. The subjects in 45.3% took dairy food every day. In conclusion, the middle school students need nutrition education to improve their eating habit and to increase the frequency of breakfast.

The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: ‘Factor 1. Cleanness and service quality’, ‘Factor 2. Food quality and price’, ‘Factor 3. Physical environment’, ‘Factor 4. Convenience’, and ‘Factor 5. Service environment’. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, ‘ventilation of dining room’ is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

본 연구에서는 한우를 이용하고 있는 초․중․고등학교 급 식소를 대상으로 한우 이용 실태 및 한우 메뉴 활용 실태를 파악하고, 이를 토대로 한우 저지방 부위를 이용한 메뉴를 개 발하여 학교급식 메뉴로서의 적합성을 평가해 보고자 하였다. 조사 결과, 학교급식에 다양한 한우 메뉴가 이용되는 것을 알 수 있었으며, 이용되고 있는 한우 메뉴들은 전반적으로 학 생들에게 인기가 있는 것으로 조사되었다. 또한 한우를 이용 한 후 모든 학교에서 학생, 학부모, 교사 모두 급식에 대한 만족도가 증가하였다고 응답하였다. 그러나 이에 비해 한우 이용 메뉴의 제공 빈도수는 높지 않았으므로, 한우를 활용한 메뉴 제공의 횟수를 높일 필요가 있을 것으로 보인다. 특히 한우의 저지방 부위를 이용할 경우 급식소에서는 다른 부위 에 비해 상대적으로 저렴하게 구매할 수 있으며, 한우 유통의 측면에서는 수급 불균형을 초래하고 있는 저지방 부위를 대 량으로 유통시킬 수 있는 한 가지 수단이 되므로, 급식소에서 의 한우 저지방 부위의 활용은 적극 권장되는 것이 바람직한 것으로 생각된다. 그러나 조사 결과, 한우 자체가 다른 육류 에 비해 높은 가격으로 형성되어 있으므로 원활한 한우 저지 방 부위 활용을 위해서는 관할지역 지원이나 정부 지원이 확 대되어야 할 것으로 사료된다. 경제적 어려움 이외에 조리법 과 관련하여 한우 저지방 부위를 급식에서 많이 활용하기 위 해서는 육질 개선(3.80), 다양한 소스 개발(3.74), 기존 메뉴를 위한 양념 개선(3.61) 등이 필요하다는 의견이 많았다. 본 연구진에서는 또한 위의 학교급식의 한우 이용 실태 조사를 바탕으로 한우 저지방 부위의 육질 개선 및 다양한 소 스, 양념 개선 등을 고려하여 급식에서 이용할 수 있는 저지 방 부위 활용 한우 메뉴 8종을 개발하였다. 개발된 메뉴의 특 징은 저지방 부위에 따른 질긴 식감을 부드럽게 만들기 위하 여 주 조리법 이외에 다양한 부 조리법을 사용하는 등 복합적 조리법을 활용하였다는 점과 메뉴에 이용되는 소스나 양념 을 다양화하였다는 것이다. 개발된 메뉴에 대해서는 다량조 리임을 감안하여 제조방법을 단순화시킨 공정도를 함께 제 시하여 추후 조리방법의 간소화를 위한 기초를 마련하였다. 개발된 메뉴의 급식 적용 가능성을 평가하기 위하여 단체급 식 종사자 및 외식업 종사자 30명의 JARS를 평가한 결과, 모 든 메뉴의 조사항목별 JARS도 모두 설정 기준을 충족하여 학교급식에 적용하였을 경우 높은 만족도를 기대할 수 있을 것으로 생각된다. 본 연구는 한우의 주요 조리법인 구이에 소비되고 있는 등 심, 안심 이외의 상대적으로 저렴한 한우 저지방 부위를 이용 한 급식 메뉴 개발의 필요성 및 타당성을 제공하는데 있어서 의미있는 시도라고 할 수 있다. 현재 한우를 이용하고 있는 학교급식의 만족도가 사용 전에 비해 향상된 것을 볼 때, 향 후 학교급식에서는 성장기 청소년들에게 영양적 가치가 뛰 어난 양질의 단백질 공급을 위하여 수입산 쇠고기가 아닌 저 지방 한우의 사용은 아직 한우 사용을 본격적으로 시도하고 있지 않은 학교급식에서도 신중히 고려해볼 만한 사항이라 고 생각된다. 이는 학생들에게 우리나라에서 생산된 안전하 고 품질 좋은 쇠고기를 섭취하게 하는 한편, 한우 제공자의 측면에서 이용 부위의 편중화를 줄이고, 다양한 부위별 판매를 이루어 한우의 수급 불균형 완화 차원에서도 도움을 줄 수 있을 것으로 기대할 수 있다. 이러한 다양한 기대효과를 거두기 위해서는 학교급식에 활용 가능한 한우 저지방 부위 를 이용한 다양한 메뉴의 개발이 더욱 활발히 진행되어야 하 며, 개발 메뉴에 대한 영양사 및 조리사 등을 대상으로 한 조 리교육이 필요할 것이다(Han & Lee 2010; 한우자조금관리위 원회 2006). 또한 한우 저지방 부위 사용 증대를 위하여 정부 나 지자체의 정책적․경제적 지원이 확대되고, 강조되어야 할 것으로 생각된다.

본 연구는 냉동 오징어튀김 제품을 단체급식에서 대량튀김 조리하면서 대두유에서 발생하는 휘발성 알데히드류를 측정함으로써 대량 조리가 진행됨에 따라 발생하는 대두유의 품질저하를 평가하고자 하였다. 휘발성 알데히드류는solid phase micro-extraction(SPME)과 gas chromatography-mass spectrometry(GC-MS)을 이용하여 분석되었으며pentanal, hexanal, heptanal, (E)-2-heptenal, octanal, (E,E)-2,4-heptadienal, (E)-2-dodecenal, nonanal, (E)-2-nonenal,decanal, (E,E)-2,4-nonadienal, 4-oxononanal, 2-decenal,undecanal, (E,E)-2,4-decadienal, 2-undecenal 등 총 16가지 성분들이 검출되었다. 대조군인 미사용 대두유에서는 9가지성분들만이 소량 검출되었으며, pentanal, hexanal, (Z) or(E)-2-heptenal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal 등5가지 알데히드는 튀김사용 횟수 3회 이상에서 유의적으로증가하였고, (E)-2-dodecenal, nananal, (E)-2-nonenal, 4-oxononanal, (Z) or (E)-2-decenal, (E,E)-2,4-decadienal, 2-undecenal 등 7가지 알데히드는 대조군에 비해 튀김사용횟수 1회에서부터 유의적 차이를 보였으나 그 후 튀김횟수 증가에 따른 유의적 증가는 없었다.

The subject study was targeted towards nutrition teacher (dietitian) of elementary, middle, and high schools in Seoul areal. In addition, this study was to investigate the current status of school foodservice securement facilities & equipments and to analyze the obstructive factors for executing the HACCP system. The aim of this study was to provide base-line data so that a more efficient & effective sanitary management system for school foodservise can be settled in. All surveys were distributed and collected via email. A total of 305 survey papers were collected and out of these, 300 school results were analyzed and the results are as follows. The order of the securement facilities & equipment furnished were pre-handing equipments>washing>cooking>inspection>facilities>storage>space area>distribution equipments. The awareness of obstructive factors in executing the HACCP system was a total of 3.17 points and the order was as follows. The general obstructive factors>obstructive factors in the cooking staff executing the HACCP system>collaboration between the school/team leaders and the budget supporting department>obstructive factors in the nutrition teacher (dietitian) executing the HACCP system. School foodservice securement facilities & equipments in Seoul area must be renovated and modernized so as to improve its current situation. Furthermore, leadership programs are necessary to enhance nutritionists' understanding of the HACCP system and the cooking staff's competencies in instructing and supervising.

This study was performed to estimate the salt content and evaluate the nutritional quality of free lunch meals served by welfare facilities for the elderly. We collected food items from 8 welfare facilities in Gyeonggi-do, and calculated the total salt content from the salinity and weight of individual food items. The average salt content from lunch meals was 5.68 g, which was over the recommended daily salt intake by the WHO. The greatest contributor to the salt content among the menu groups was soup and stew (37.5%). Soup, stew, deep-fried foods, and sauces were major sources of salt, while the most salty dishes were sauces, deep-fried food, salt-fermented food, and kimchi. The nutrient content was sufficient, except for calcium in both men and women, which was equal to approximately 1/3 of the dietary recommended intakes (DRIs) for Korean adults of their mean age. In addition, the index of nutritional quality (INQ) and nutrient adequacy ratios (NAR) of most nutrients were satisfactory, except for those of calcium and sodium. The INQs of calcium and sodium were 0.64 and 4.41, respectively, while the mean adequacy ratio of a meal was 0.95. These results suggest that multilateral efforts to lower sodium intake be considered and calcium sources be added, in order to improve the quality of meals served to the elderly at welfare facilities.

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.