Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Survey on the Use of Preprocessed Foods in Elementary School Foodservices in Incheon

인천지역 학교급식소에서의 전처리 식품 사용 실태

  • Jin, Hee-Bum (Dept. Home Education, Graduate School of Education, Inha University) ;
  • Choe, Eun-Ok (Dept. Food & Nutrition, Inha University)
  • 진희범 (인하대학교 교육대학원 가정교육학과) ;
  • 최은옥 (인하대학교 생활과학대학 식품영양학과)
  • Published : 2001.07.30
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Abstract

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.

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