학술논문
초등학교 급식에서 채소류 메뉴의 선호도 및 기호도에 관한 연구
이용수 283
- 영문명
- A Study on the Preference and Acceptance of Vegetables in Menus for Primary School Students
- 발행기관
- 한국식공간학회
- 저자명
- 유주연(Yoo, Joo Yeon) 김효연(Kim, Hyo Yeon)
- 간행물 정보
- 『식공간융합연구』식공간연구 7권 1호, 1~14쪽, 전체 13쪽
- 주제분류
- 자연과학 > 생활/식품과학
- 파일형태
- 발행일자
- 2012.06.30
4,360원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
영문 초록
The purpose of the study was to investigate the basic data that could make out a menu reflected by students' preference to increase the intake of vegetable food through the cooking method and color of favorite vegetables. For the investigation, 292 primary school students in Gyeonggi area were surveyed. In the preference of food items, the meat food was more preferred to the vegetable food. Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The preference analysis for vegetable showed that green vegetables, white vegetables and yellow vegetables were in the order of cucumber, cabbage, Chinese cabbage and spinach; potato, radish, onion and root of Chinese bellflower and sweet potato, sweet pumpkin, bean sprout and carrot, respectively. The preference was three kinds of vegetables that were more delicious rather than frequently eaten at home. The preference analysis for cooking method of vegetables showed that green, white and yellow vegetables were in the order of seasoned vegetables, raw seasoned vegetables and salads; fried food, pan-fried foods and soups/stews; fried food and steamed of foods, respectively. Therefore, this study was conducted in order to increase the vegetable intake. According to the results of this study, it is certainly necessary to develop menus of vegetables integrating the kind and its cooking methods both students preferred and disliked.
This suggests that the use of vegetables and the development of more efficient cooking methods for less preferred vegetables is needed. Furthermore, schools need to develop various nutrition programs for both students and parents. This would improve parents' knowledge in nutrition and enhance the formation of healthy and balanced eating habits for students.
목차
Abstract
Ⅰ. 서론
Ⅱ. 이론적 배경
Ⅲ. 연구내용 및 방법
Ⅳ. 조사 결과 및 고찰
Ⅴ. 요약 및 결론
참고문헌
키워드
해당간행물 수록 논문
참고문헌
관련논문
자연과학 > 생활/식품과학분야 BEST
- 20-40대 한국 남녀 성인의 밀키트 이용실태와 영양지수
- 한·중 유통기업의 ESG 경영에 대한 2030 소비자 인식 연구
- 식물성 대체육의 소비가치가 고객만족도와 재구매 의도에 미치는 영향
자연과학 > 생활/식품과학분야 NEW
더보기최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!