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KMID : 0665420000150050379
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Korean Journal of Food Culture
2000 Volume.15 No. 5 p.379 ~ p.386
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Perception on Using Preprocessed Foods Among Dietitians Employed in Elementary Elementary School Foodservlces in Inchon
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Abstract
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This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p<0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were 15∼20 % (38.68 % of the subjects) and 20-30 % (41.51 % of the subjects), respectively.
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