Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of Menu Patterns of Bibimbab meals in the School Lunch Program in Busan and Gyeongnam provinces

초등학교 급식에서의 비빔밥식의 식단유형분석 -부산 경남 지역을 중심으로-

  • Lee, Myung-Wha (Nutrition Education Major of Groduate School of Education, Gyeoungsang National University) ;
  • Lee, Hee-Jung (Nutrition Education Major of Groduate School of Education, Gyeoungsang National University) ;
  • Kim, Seok-Young (Department of Food and Nutrition, Gyeoungsang National University)
  • 이명화 (경상대학교 교육대학원 영양교육) ;
  • 이희정 (경상대학교 교육대학원 영양교육) ;
  • 김석영 (경상대학교 식품영양학)
  • Published : 2006.10.31
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Abstract

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

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References

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