ScholarWorks@숙명여자대학교

초록

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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