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Lee: A Study on the menu preferences with school dinner by food service management types in Daegu
Research Article
Korean Journal of Nutrition

Korean Journal of Nutrition 2012; 45(5): 489-499.

Published online: 31 October 2012

DOI: https://doi.org/10.4163/kjn.2012.45.5.489

A Study on the menu preferences with school dinner by food service management types in Daegu

Eun-Ju Lee

Department of Food and Nutrition, Catholic University of Daegu, Daegu 712-702, Korea.

To whom correspondence should be addressed. (e83180@cu.ac.kr)

Received 29 August 2012       Revised 13 September 2012       Accepted 4 October 2012

© 2012 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out in two high schools provided with different types of consignment service in Daegu. Study subjects were consisted of 100 high school students from a school with on-site service and 119 students from the other school with external transporting service. More than half of students (54.2% of male and 68.3% of female) had normal weights while 13.5% of male and 30.1% of female students had underweights. 'Taste' and 'family' were the most important factors in meal choices and in eating habits, respectively of all the study subjects. Students who answered to have unbalanced diet (33.0%) were less in school with on-site service than those (56.1%) with external transporting service. Compared with on-site service, preferences for meats fruit and milk were higher and as cooking method, preference for blanching lower but stew, roasting and frying higher in the school with external transporting service. Various types of cooking methods and food materials were better accepted by the students with on-site service than those with external transporting service who preferred meat more exclusively regardless of cooking methods of main dish. Most kinds of kimchi was less liked by the students with external transporting service. It is concluded that low preference for most menus provided by the external transporting service is attributed by limitation in food materials, cooking methods and maintenance of food temperature. The limitation could be overcome by more intensive efforts for developing menus and using more efficient facilities and ultimately by changing meal service system in cooperation with school administrators, dietitians and parents.

Keywords: con-site service, external transporting service, eating habits, menu preference, cooking methods preference

Figures and Tables

Table 1
Composition of the study subjects based on the type of school meal service n (%)
kjn-45-489-i001
Table 2
Anthropometric characteristics of the study subjects by type of meal service and sex
kjn-45-489-i002

1) BMI: Body Mass Index = body weight (kg)/height (m2) 2) M ± SD 3) n (%) 4) Based on BMI; < 18.5, underweight, 18.5-22.9, normal, 23.0-25.0, overweight, > 25.0 obese

*: p < 0.001

Table 3
Food behaviors and food habits by the study subjects n (%)
kjn-45-489-i003

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 4
Preference scores of the food items by the study subjects
kjn-45-489-i004

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 5
Preference scores of cooking methods by the study subjects
kjn-45-489-i005

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.05, **: p < 0.01

Table 6
Preference scores of staple foods by the study subjects
kjn-45-489-i006

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7
Preference scores of soups and stews by the study subjects
kjn-45-489-i007

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.01, **: p < 0.001

Table 8
Preference scores of main dishes with various cooking methods by the study subjects
kjn-45-489-i008

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 9
Preference scores of side dish by the study subjects
kjn-45-489-i009

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 10
Preference scores of dessert by the study subjects
kjn-45-489-i010

1) M ± SD 2) Significantly different from on-site service or sex by t-test

*: p < 0.05

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