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경기도 지역 초등학생의 나물 섭취실태 및 영양사와의 인식차이 조사Study on Preferences and Consumption of Namul inElementary School Students

Other Titles
Study on Preferences and Consumption of Namul inElementary School Students
Authors
정경숙정희선주나미
Issue Date
Oct-2008
Publisher
한국식품조리과학회
Keywords
namul; nutritionists; recipe; ingestion; familiarity
Citation
한국식품조리과학회지, v.24, no.5, pp 608 - 616
Pages
9
Journal Title
한국식품조리과학회지
Volume
24
Number
5
Start Page
608
End Page
616
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7823
ISSN
2287-1780
2287-1772
Abstract
This paper describes a study of the conditions and reasons that elementary school children avoid the namul provided in school meals. This study was conducted with a sample of 751 fifth-grade elementary school children and 49 nutritionists working in elementary schools. Nutritionists felt the need to develop new recipes, and were taking note of leftovers in an effort to increase namul consumption. 47% of the students reported liking namul, and the majority of students who disliked namul reported that its taste was the reason that they disliked it. Nutritionists believed that the students avoided namul due to a lack in familiarity, as well as taste. However, students answered that they disliked namul not only due to its taste, but also due to its texture.
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생활과학대학 > 식품영양학과 > 1. Journal Articles
전통예술학과 > 전통식생활문화전공 > 1. Journal Articles

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Joo, Na Mi
생활과학대학 (식품영양학과)
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