Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지

Preference and Perception of Seafood among Soldiers on Cook's Duty in Military Meal Service

군 급식 취사병의 수산물에 대한 기호도와 인식 조사

  • Lee, Young-Mee (Department of Food and Nutrition, Kyungwon University) ;
  • Min, Sung-Hee (Department of Oriental Medical Food and Nutrition, Semyung University)
  • 이영미 (경원대학교 식품영양학과) ;
  • 민성희 (세명대학교 한방식품영양학과)
  • Published : 2005.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate preference and perception of seafood among soldiers on cook's duty in military meal service. 58.9% of the respondents answered that they liked seafood and the major eating place were in their home(48.0%) and in the restaurant(40.4%). The favorite seafood cooking methods turned out to eat as raw fish, to grill, to stew, to fry in order. In comparison with the meat dishes, seafoods were considered superior to meat in nutritional value but evaluated inferior to meat in the aspects of sanitation and tasteless problem. 32.9% of the respondents answered they liked seafood dishes in military meal service and they disliked them because of taste or cooking method of the seafood. They liked fried or grilled seafood in military meal service. The plate waste amounts of the seafood menu were more than half in almost every surveyed menu and reasons for plate waste were fish smell and taste problems. The difficulties of cooking seafood in military meal service were breaking down of seafood during cooking and complexity of cooking. They scored seafood higher than average in nutrition, taste, diversity of cooking method and aspect of health. On the basis of the results above, introducing diverse cooking methods and menu are suggested and education of cooking skills and development of cooking facilities are needed in military meal service.

Keywords

References

  1. Korean J Nutr v.27 no.6 Nutritional and biochemical roles of ${\omega}-3$ series fatty acids Lee, Y.C.
  2. Korean J Soc Food Sci v.6 no.2 A study on the dietary habit and the food preference of pre-school children Kim, Y.S.;Jung, R.W.;Lee, H.G.
  3. Korean J Soc Food Sci v.7 no.2 The study on the tendency of consumption in some processed convenient food according to household income levels Cho, W.K.;Lee, C.M.
  4. J of the Korean Dietetic Assoc v.4 no.2 Menu analysis of the national school lunch program Yim, K.S.;Lee, T.Y.
  5. Korean J Soc Food Sci v.18 no.1 Consumptipn and preference of seafood and desires for the seafood utilization in school lunch program among middle and high school students in Korea Nam, H.W.;Lee, M.J.;Lee, Y.M.
  6. Korean J Dietary Culture v.15 no.1 A study on plate waste and nutrient intake of school lunches in elementary school Kim, J.;Ko, S.H.;Kim, J.Y.;Kim, H.Y.
  7. Korean J Soc Food Sci v.13 no.1 A survey on the plate waste of the elementary school food service Park, G.S.;Min, Y.H.
  8. Korean J Soc Food Sci v.12 no.3 A case study on the Analysis of patients' plate waste results Hong, W.S.;Kim, H.J.;Ryu, K.
  9. Korean J Food Culture v.18 no.3 A study on seafood sidhes in military standard menu Lee, Y.M.;Lee, W.J.;Min, S.H.
  10. 대한가정학회지 v.4 우리나라 군인 급식에 대한 menu작성 및 표준 조리법연구 이순애;현기순;현순영;윤서석
  11. Korean J Soc Food Sci v.7 no.3 Development in computer program for standardized quantitative recipes in military service Moon, S.J.;Sohn, K.H.;Yang, I.S.;Sohn, C.Y.;Kim, D.Y.
  12. Korean J Dietary Culture v.6 no.4 A study on food behavior and preference of military personnel Lee, Y.M.;Joung, Y.K.;Yang, I.S.;Sohn, K.H.;Moon, S.J.;Kim, K.J.;Lee, S.G.
  13. Kor J Community Nutrition v.5 no.3 A study of the customer satisfaction of military foodservice for their improvement Lee, H.S.;Han, Y.S.;Lee, J.M.
  14. Korean J Soc Food Sci v.16 no.5 Comparison of service style for plate waste in industry foodservice operation Kim, H.Y.
  15. Korean J Food Culture v.18 no.2 A study on utilization and consumption promotion of seafood in elementary school lunch program Cho, M.Y.;Lee, M.J.;Lee, Y.M.
  16. Korean J Food Culture v.17 no.2 Attitude and behavior of seafood consumption among Korean housewives Lee, K.W.;Lee, Y.M.
  17. J Korean Soc Food Sci Nutr v.29 no.6 Factors on the seafood proference and eating frequency of the elementary school children Lee, J.S.;Kim, G.S.
  18. Korean J Soc Food Sci v.13 no.2 수산가공식품의 생산 및 이용 김영명