Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Recognition and the Ways of Consuming Mushrooms by Elementary and Middle School Students and School Dietitian

초, 중학생 및 급식 담당 영양사를 대상으로 한 버섯의 인식 및 이용형태에 관한 연구

  • Lee, Jong-Suk (School of Bioindustry, Yeungnam University) ;
  • Lee, Kyung-A (School of Bioindustry, Yeungnam University) ;
  • Ju, Young-Cheoul (Gyeonggido Agricultural Research & Extension Services Mushroom Research Station) ;
  • Lim, Gab-June (Gyeonggido Agricultural Research & Extension Services Mushroom Research Station) ;
  • Lee, Jae-Sung (School of Bioindustry, Yeungnam University)
  • 이종숙 (영남대학교 생물산업공학부) ;
  • 이경아 (영남대학교 생물산업공학부) ;
  • 주영철 (경기도 농업기술원 버섯시험장) ;
  • 임갑준 (경기도 농업기술원 버섯시험장) ;
  • 이재성 (영남대학교 생물산업공학부)
  • Published : 2004.06.30
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Abstract

A study on the recognition on the mushrooms by elementary school pupils, middle school students and school dietitians were-carried out. The ways of cooking mushrooms by school dietitians were also investigated. Most students and dietitians highly recognized mushrooms as good food. The most favorite mushroom was Flammulina velutipes, the cooking of mushrooms with meat and the hot mushroom soup with meat(Jungol) being the most preferred cooking methods. School ditetitians like to use mushrooms in school lunch and generally use medium or high duality mushrooms. Students, however, do not tend to prefer mushrooms compared to other vegetables. Mushroom dishes that can promote the consumption by students are mushroom bulgogi, mushroom pizza, sweet and sour mushroom in the order.

Keywords

References

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