Abstract

The survey was conducted through circulating questionares to three hundred sampled college students in Seoul. the findings are as follows. 1. 52% of MS (Male Students) and 25% of FS(Female Students) brought home-made lunches with them, while 39.2% of MS and 51.6% of FS used food services in campus. 2. Contents of home-made lunches were steamed rice(57%) or steamed ricebarley mix(24%) as a major diet, and Kimchi (Korean style pickled vegetable), fried eggs, soy-sauced sardins as side-dish. The favorite eating places for the students with home-made lunches were found to be campus dining hall for MS, classrooms for FS. 3. The primary reason for not having home-made lunches are the difficulties for handing. 4. The preference for the food served in campus dining hall was the traditional Korean food for MS and western style Snack (bakery and soft drinks) for the FS. 5. Costs spent for lunches were in the range of 200~600 won. 6. Followings are the comparison table for each ingredient compared with recommended daily requirement (RDR).

Keywords